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kclark6595

Grilling on a 48

Does anyone here use there Lang for actual grilling?  Can you get the temps up enough to really cook as if you were cooking on a charcoal or wood fired grill?

Like my steaks nice and rare, so a good hot heat is needed to get the outside cooked and seared while the inside stays nice and cool.

My other option is a Santa Maria style grill for that type of cooking, its just my "playground" has limited space.

Thanks for all your experienced replies,
Keith
Eddie Z

You can get it to the 400-450° area. I seen a video where a guy leaves the pin wheel on the lid side cracked and the back side wide open. Use a box fan pointed towards the back pin wheel damper to stoke the fire.
Wood River BBQ Team

Re: Grilling on a 48

kclark6595 wrote:
Does anyone here use there Lang for actual grilling?  Can you get the temps up enough to really cook as if you were cooking on a charcoal or wood fired grill?

Like my steaks nice and rare, so a good hot heat is needed to get the outside cooked and seared while the inside stays nice and cool.

My other option is a Santa Maria style grill for that type of cooking, its just my "playground" has limited space.

Thanks for all your experienced replies,
Keith


Keith: What model 48 do you have? I have a Santa Maria Grill that sits on my  36 patio. I wouldn't waste the wood etc to get the Lang over 450* and closer to 500* for about a 10 minute cook. -- you'd be better off buying a small Weber kettle. The Pit Barell Cooker is another choice but it's around $300 (cooks great Tri Tip if i don't feel like firing up the SMG due to wind or weather) or even a Weber Chimney starter with a grate on top of it would work.
Wood River BBQ Team

Re: Grilling on a 48

kclark6595 wrote:
Does anyone here use there Lang for actual grilling?  Can you get the temps up enough to really cook as if you were cooking on a charcoal or wood fired grill?

Like my steaks nice and rare, so a good hot heat is needed to get the outside cooked and seared while the inside stays nice and cool.

My other option is a Santa Maria style grill for that type of cooking, its just my "playground" has limited space.

Thanks for all your experienced replies,
Keith


Keith: To see the Santa Maria Grill set up go to "show your pictures"  then to page 2 and scroll down to "tri tip".
kclark6595

Re: Grilling on a 48

Wood River BBQ Team wrote:
kclark6595 wrote:
Does anyone here use there Lang for actual grilling?  Can you get the temps up enough to really cook as if you were cooking on a charcoal or wood fired grill?

Like my steaks nice and rare, so a good hot heat is needed to get the outside cooked and seared while the inside stays nice and cool.

My other option is a Santa Maria style grill for that type of cooking, its just my "playground" has limited space.

Thanks for all your experienced replies,
Keith


Keith: To see the Santa Maria Grill set up go to "show your pictures"  then to page 2 and scroll down to "tri tip".


Nice setup.  Unfortunately, or more accurately, fortunately, mine is a deluxe model so cant so that.

The information about wasting the wood to get to temp for a short cook was great.  I think I am just going to go with a seperate smaller (24x30) Santa maria style grill for my grilling needs.  

Thanks again all for the great info.

Keith

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