喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 09-04-2013, 09:23 AM   #16
winochef
On the road to being a farker
 
Join Date: 08-14-13
Location: Williamsburg Va.
Default

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.
__________________
Stumps XL Baby, Large BGE 1999(Sold),Napoleon Built in, Cyber WiFi BBQ Guru, On A Roll BBQ Team.
winochef is offline   Reply With Quote


Old 09-04-2013, 10:01 AM   #17
MJ_Tenn
Full Fledged Farker

 
MJ_Tenn's Avatar
 
Join Date: 12-10-12
Location: Mt. Juliet, Tennessee
Default

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
__________________
Lang 48 Patio Smoker 22.5" Weber Kettle One Touch Platinum,
MJ_Tenn is offline   Reply With Quote


Old 09-04-2013, 10:03 AM   #18
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

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.
sliding_billy is offline   Reply With Quote


Old 09-06-2013, 08:23 PM   #19
papitman
Got Wood.
 
Join Date: 07-19-13
Location: montrose pa
Default

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.
papitman is offline   Reply With Quote


Old 09-06-2013, 08:26 PM   #20
papitman
Got Wood.
 
Join Date: 07-19-13
Location: montrose pa
Default

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.
papitman is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 12:35 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts