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The New Lang....


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 All I can say is Holy Crap!!!

This thing will hold temps for hours on end as long as you feed it a small split every 45 min to and hour!  I had to keep checking the Thremoworks to make sure the temp gauge wasn't lying to me!

   Loving the reverse flow! There's a 20 degree difference from end to end from 250 to 270.  Did add some firebricks to the firebox and the reverse flow channel which worked great!

It holds temps better than my Pitts & Spitts by far!

Edited by Tex
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  Ended up selling the Pitts & Spitts and the Smoke Shack which paid for the shipping and the front end upgrade.

The thing was a wood hog and it sucked firing it up for a rack of ribs and a yard bird.


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  I'll tell ya what,this thing holds temps as well as the Kamado,maybe better,and it's around the same price as the Big Joe.

While I love the Kamado for it's diversity and I cant say I've turned out a loser from it, nothing beats an offset for that real BBQ taste.



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    Like the KJ clean up is super easy as well just in a different way.

When you're done ya pull off the meat to rest,open up all the vents and toss on a new log. When it gets good and hot you hose out the inside and it basically steam cleans it.

   All the fat and crap ends up in the bucket and all you have to do before firing up next time is to shopvac the ashes out of the firebox.


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25 minutes ago, ckreef said:

Nice looking stick burner. I've never used a stick burner. I do have a Wood Fired Oven which can suck up the splits. 



   Love to have a wood fired oven but with my type two diabetes I cant eat much bread.

Thank God meat is diabetic friendly!!!

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14 minutes ago, Marbque said:

Love offsets! Nice pit!


    This is my first reverse flow offset and man does it produce some fine BBQ!!

All that fat dripping on the reverse flow plate goes right back to the meat giving it some serious flavor!!


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