Smokin_Joe
Knows what a fatty is.
I would like to get a response from those of you that compete. Do you use a reverse flow, or something else. Thanks guys and gals
I would like to get a response from those of you that compete. Do you use a reverse flow, or something else. Thanks guys and gals
I use a reverse flow for competing and for catering ...would not use anything else-STICKBURNERS RULE
So let me ask you this... what do you think of a Lang? I am thinking of building a Lang clone, but how would that do for comps.?
I have a Horizon off-set and have huge temp variations from one side of my pit to the other. My understanding is that reverse flow will help keep pit temps stable. However, a simple modification to traditional off-sets may also do the trick. By simply moving the smokestack to grate level the pit temps seem to stay the same (think Jambo). Just another way of dealing with the problem, FWIW.
So let me ask you this... what do you think of a Lang? I am thinking of building a Lang clone, but how would that do for comps.?
I use a reverse flow for competing and for catering ...would not use anything else-STICKBURNERS RULE
So let me ask you this... what do you think of a Lang? I am thinking of building a Lang clone, but how would that do for comps.?
Toss me into the Lang crew!We have the Lang 84 as well and that's what we use for comps. Once it gets to a proper temp, the Lang will hold onto it for a while. You have to feed the fire obviously, but that's the life of a stick burner.
Great advise! If anything, I would try insulating the cooking chamber a bit (we use an old moving blanket).If you are going to build a clone, just make sure you don't cut corners. I've seen that way too often with people building clones of any type of smoker.
I have a Horizon off-set and have huge temp variations from one side of my pit to the other. My understanding is that reverse flow will help keep pit temps stable. However, a simple modification to traditional off-sets may also do the trick. By simply moving the smokestack to grate level the pit temps seem to stay the same (think Jambo). Just another way of dealing with the problem, FWIW.