Sorry if i had the wording wrong...stickburner....I have a brinkman smoker pro,,,with the help of this forum and the helpful information from many of its members (richtree,pineywoods , ron, ken and others) many others dutch.... i was offering what has helped me in preburnning seasoned pecan to cut down on the creasote and other nasties on my meat....(I have smoked for a long time and found out that just because you have done it that way for years that it is not always the right way.)..I do not own a Lang nor a Klose, I would no more tell you how to use one than how to build a bridge. I had called my brinkman pro a stick burnner because that is how i used it..my temps spiked i was all over the map I didnt not have any mods and the hot smoke and temp i had to rotate my meat to keep the meat from being black on hot spots and over smoked meat,,,way over smoked meats i used to think if it wasnt puttin out heavy billowing clouds of white smoke i wasnt smokeing... I was wrong.if i can help some one I will try..im sorry if i gave out bad infomation. it was not my intent I will remove my self from futher posting and this fine forum.. i will miss you all.