cooked my first pork butt in the patio lang (best I've ever had btw) nad had a real issue keeping the temperature low. I ended up using splits no more then 2" in diameter. Any bigger and the fire went to > 300 very quickly. I have a lot of splitting to do now. I was expecting this thing to burn a lot of wood but it really doesn't.
I use a "BUD BEER CAN" as my measuring devise!! If a mate uses the size wood that Ben uses in the video the temp will go through the roof. Wood cost a fortune out here in the desert but by cutting it down with a chop saw I get more miles out of each purchase.
Mesquite is plentiful but it imparts a strong taste and I only use it on certain red meats. Oak is out of the question from a cost stand point and rarely available. I only use OAK for my Santa Maria Grill to cook tri-tips. PECAN, which is a mid range wood and I think has more flavor than some fruit woods, is my sub for oak and I can purchase pecan for $10 a milk carton, which I then cut down to "beer can size".
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum