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I use the WSM for overnight smokes, it has a BBQ Guru setup & if I'm feeling lazy I'll just put a butt or brisket in there & let it go all night @ 215, then in the morning I'll crank it up to 225 & let it finish during the day, and in the summer when it's 90 out, it is not so much fun hanging around the Lang & feeding the fire, so in that case I would use the WSM setup.
However I prefer to get up at 3:00 AM & put the butt or brisket in the Lang & run it at 270-280, this cuts the time down considerably & if I have the time, this is my preferred method. I think you get a better flavor from a wood fire. I usually put a CI pan on the firebox & cook bacon & eggs for breakfast, & burgers for lunch in the bacon grease. Of course I have to have a few cold one's too!
Al
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