| At the time we wrote "Competition BBQ Secrets", | | | | the cooking chamber. |
| we were using the Lang Model 60 exclusively. So all | | | | 2) The heat is also distributed more evenly thus |
| the tips in the book will work on this barbeque | | | | eliminating those troublesome hot and cold spots |
| smoker in addition to all others. The Lang Model 60 is | | | | found in a more traditional offset barbeque smoker |
| a very nice smoker. If you don't mind the little bit of | | | | which does not have the plate (the smoke and heat |
| extra work involved in running a traditional, wood | | | | would just travel from the firebox directly into the |
| burning, offset barbeque smoker, then the Lang | | | | cooking chamber and then out the smoke stack |
| smoker is the way to go. Some people will only cook | | | | which is on the opposite side of the barbeque |
| on traditional style offset smokers, so smokers that | | | | smoker). |
| run on propane or pellets like the Traeger pellet | | | | Here's some points to remember... |
| smokers are out of the question. Hard core, | | | | * The steel plate heats up and thus provides a more |
| barbeque to the bone, traditional BBQers will always | | | | even heat source under the meat. |
| cook on an offset smoker because they can use all | | | | * There is a lip at the other end of the steel plate so |
| natural wood which produces the best smoke flavor. | | | | you can close off the drain valve and fill the plate |
| A lot of the best barbeque teams do use pellet | | | | with water and you've got yourself a big water pan. |
| smokers and some of them even use charcoal, so I | | | | This really produces some nice and tender barbeque. |
| guess it is an argument that will never be settled. | | | | * The end of the plate near the firebox and the |
| The Lang Model 60 barbeque smoker is unique in that | | | | plate sides are welded completely shut to the side of |
| it has a metal plate that runs just above the firebox | | | | the cooking chamber. |
| opening all the way to the other end of the smoker. | | | | * There is a drain valve that runs from the steel |
| At the other end, there is a two inch opening the | | | | plate through the bottom of the tank. |
| entire width of the barbeque smoker. So the heat | | | | * Usually, no water or dripping ever get into the |
| and smoke travels under the metal plate, to the | | | | bottom of the tank. |
| other end, up and over the meat, and then out the | | | | * Drippings from your meat will vaporize on the steel |
| smoke stack which is on the same side of the | | | | plate (if you have not filled it with water) thus |
| smoker as the firebox. This accomplishes two things... | | | | producing a moist cooking environment in your |
| 1) The smoke is distributed more evenly throughout | | | | barbeque smoker. |