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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-04-2013, 08:23 AM   #16
winochef
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How often do you need the a pit that large to do that much chicken? If it's only 1 or 2 times a year and the rest of the year you do use it a lot but on a smaller scale of cooks is it worth the $ for construction and fuel cost to heat it up for small cooks? Maybe an secondary cooker to supplement the large cooks, and as you serve off of the main pit replace meat on it from the starter pit. Unless you have to serve all of the chicken at one time Just a thought.
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Unread 09-04-2013, 09:01 AM   #17
MJ_Tenn
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Quote:
Originally Posted by markrvp View Post
Here is my next question for the guys with reverse flow pits... Chicken would/should be cooked between 275-350 to keep the skin from turning to rubber, right? Do the reverse flow pits get to those higher temps easily enough?
I have no trouble keeping 275-300 degrees on my offset
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Unread 09-04-2013, 09:03 AM   #18
sliding_billy
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Quote:
Originally Posted by winochef View Post
How often do you need the a pit that large to do that much chicken? If it's only 1 or 2 times a year and the rest of the year you do use it a lot but on a smaller scale of cooks is it worth the $ for construction and fuel cost to heat it up for small cooks? Maybe an secondary cooker to supplement the large cooks, and as you serve off of the main pit replace meat on it from the starter pit. Unless you have to serve all of the chicken at one time Just a thought.
I was thinking the same thing. Two smaller units might make more sense if you don't need to heat something that big every time.
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Unread 09-06-2013, 07:23 PM   #19
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Quote:
Originally Posted by winochef View Post
How often do you need the a pit that large to do that much chicken? If it's only 1 or 2 times a year and the rest of the year you do use it a lot but on a smaller scale of cooks is it worth the $ for construction and fuel cost to heat it up for small cooks? Maybe an secondary cooker to supplement the large cooks, and as you serve off of the main pit replace meat on it from the starter pit. Unless you have to serve all of the chicken at one time Just a thought.
I'm planning on doing 165-200 1/2's every weekend from the beginning of spring til fall.
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Unread 09-06-2013, 07:26 PM   #20
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I was looking at langs 108'' but want some input from someone whos cooked on one, owned one or had one. Just want to be sure that I can get temps up to 325 with no issues and hold it there. The company itself would prob tell me yes just to sell it.
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