Comp cooking
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- Cowboy
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Comp cooking
Hey all, for all of you that do comp cooking, is a Lang 48" big enough or should I get a 60"? Thanks.
Bockbock
Dillo Q
Dillo Q
- bruno994
- Cowboy
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Re: Comp cooking
I would think a 48" would get the job done, but no matter what size you go with, we always end up wanting more cook space. My lower grate in my pit is 22" x 48" and I can comfortably cook my 3 racks of St. Louis spares and 2 whole packer briskets on it. I usually cook my chicken halves in pans on the top grate or on a separate drum smoker, so they don't interfere with my lower grate at all.
Hale of a Good BBQ...2013-2014 IBCA Third Coast Cooker of the Year...Semi-retired...
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- Outlaw
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Re: Comp cooking
IMO 48" is enough for comps ... That being said you may want to consider the 60" based on how much entertaining you do or if you want to increase the # of chickens or racks of ribs you have to choose from. It varies with what your budget dictates.
-Josh
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
- FR8 Train
- Bandolero
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Re: Comp cooking
Get the sixty. I always end up putting more than just comp meat on the pit at a comp...plus when you get real good lots of people will want you to cook and you'll need the space.
"Sic 'em Bears"
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