Quote:
Originally Posted by Sawdustguy
We did a cook during the cold temperature spell we had recently. I had a big old steel box that I filled up with charcoal just to get the smoker warmed up and not waste precious wood just warming up the smoker.
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Guy,
How'd that work out? How much of a burn did you get, etc...? Someone else that I know cooks on a Lang-- he could not get it up to temp and/or hold it using charcoal. He switched to all wood and never went back....
__________________
Matt
Fletcher's Brooklyn Barbecue
The Hampton Smoker Blog:
http://backyardchef.blogspot.com
7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
ECB Spider Web Collector Model
Char-Griller Smokin' Pro Firebrick Supremo