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size - patio 36

 
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DBA1954





Joined: 13 Aug 2013
Posts: 148


Location: Orchard Park NY

Post Post subject: size - patio 36  Reply with quote

probably a dumb question but I see that I should use code can sized pieces of wood in the patio 36 .... is that just diameter or length too?
Post Posted: Sat Sep 21, 2013 8:56 pm 
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DBA1954





Joined: 13 Aug 2013
Posts: 148


Location: Orchard Park NY

Post Post subject: size - patio 36 Reply with quote

that's "coke can sized"
Post Posted: Sat Sep 21, 2013 9:08 pm 
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Midwest Freak





Joined: 20 Aug 2013
Posts: 89


Location: Rayville , Mo

Post Post subject: Reply with quote

chunks or logs split into skinner sticks will work  , about 4 " to 6" diameter .
Post Posted: Sat Sep 21, 2013 10:57 pm 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

Post Post subject: Reply with quote

Diameter
Post Posted: Sat Sep 21, 2013 11:33 pm 
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DBA1954





Joined: 13 Aug 2013
Posts: 148


Location: Orchard Park NY

Post Post subject: size - patio 36 Reply with quote

thanks ...
Post Posted: Sat Sep 21, 2013 11:34 pm 
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DBA1954





Joined: 13 Aug 2013
Posts: 148


Location: Orchard Park NY

Post Post subject: Reply with quote

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.
Post Posted: Sun Oct 27, 2013 1:21 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

Post Post subject: Reply with quote

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".


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Wood River BBQ Team
Post Posted: Sun Oct 27, 2013 10:00 pm 
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