For Father's Day I got the "Franklin Barbeque" book. It's a great read but one thing grabbed me: For a contest out of state he had to scramble to borrow a cooker and he was loaned a Lang. He said he hates reverse flow cookers (but didn't explain why) and they had a nasty grease fire in the Lang. Even though for time and budgetary purposes I am probably a few years away from acquiring a stick burner I am still trying to learn more about them. Just about every stick burner on this site was given a gold star so I am not finding the reviews particularly helpful in ascertaining which cookers provide the best overall value. From what I've seen I really like the Lang cookers but that bash by Franklin BBQ concerns me a bit. Let's face it, the guy builds his own smokers and the lunch line at his restaurant is usually hours long so I take his opinion on this seriously.
I am hoping some of the stick-burning Pit members have some insight on this. Do reverse-flow cookers have certain inherent design flaws?
I am hoping some of the stick-burning Pit members have some insight on this. Do reverse-flow cookers have certain inherent design flaws?
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