The Ultimate Essential BBQ Tool Planning Checklist For Hosting BBQ Party
the lang model 60 bbq smoker
by：Longzhao BBQ
2020-06-14
When we wrote the \"contest barbecue secret\", we only used the Lang Model 60.
Therefore, all the suggestions in the book will apply to this barbecue smoker, except for all the other suggestions.
Lang 60 is a very good smoker.
If you don\'t mind doing some extra work in running a traditional wood burn, offsetting a barbecue smoker, then Lang smoker is a way.
Some people will only replace smokers with traditional cooking methods, so it is impossible to use propane or granular smokers like Traeger pellet.
The core of the traditional barbecue is the barbecue, because they can use all the natural wood to produce the best smell of smoke, so they always cook on smokers.
Many of the best BBQ teams do use granular smokers, and some even use charcoal, so I guess it\'s an argument that will never be resolved.
The Lang Model 60 BBQ smoker is unique as it has a metal plate that extends all the way to the other end of the smoker.
On the other end, the entire width of the barbecue smoker has an opening of 2 inch.
So the heat and smoke spread under the metal plate to the other end, spread on the meat, and then take out the smoke pile on the same side as the firebox on the smoker.
Two things have been done. . . 1)
The smoke distribution throughout the cooking room is more uniform. 2)
Heat distribution is also more uniform, thus eliminating the troublesome cold hot spots found in more traditional offset barbecue smokers without plates (
Smoke and heat will enter the cooking room directly from the fire box and then discharge from the smoke pile opposite the barbecue smoker).
Here are some points to keep in mind. . .
* The steel plate is heated, thus providing a more uniform heat source under the meat.
* There is a lip on the other end of the steel plate so you can close the drain valve and fill the steel plate with water and you have a big water pan.
This is really a delicious barbecue.
* The end of the plate near the oven box and the side of the plate are completely welded to the side of the cooking room.
* There is a drain valve passing through the bottom of the tank from the steel plate.
* Normally, there will be no water or dripping at the bottom of the tank.
* Dripping from your meat will evaporate on the steel plate (
If you don\'t fill it with water)
Therefore, create a humid cooking environment in your barbecue smoker.
Therefore, all the suggestions in the book will apply to this barbecue smoker, except for all the other suggestions.
Lang 60 is a very good smoker.
If you don\'t mind doing some extra work in running a traditional wood burn, offsetting a barbecue smoker, then Lang smoker is a way.
Some people will only replace smokers with traditional cooking methods, so it is impossible to use propane or granular smokers like Traeger pellet.
The core of the traditional barbecue is the barbecue, because they can use all the natural wood to produce the best smell of smoke, so they always cook on smokers.
Many of the best BBQ teams do use granular smokers, and some even use charcoal, so I guess it\'s an argument that will never be resolved.
The Lang Model 60 BBQ smoker is unique as it has a metal plate that extends all the way to the other end of the smoker.
On the other end, the entire width of the barbecue smoker has an opening of 2 inch.
So the heat and smoke spread under the metal plate to the other end, spread on the meat, and then take out the smoke pile on the same side as the firebox on the smoker.
Two things have been done. . . 1)
The smoke distribution throughout the cooking room is more uniform. 2)
Heat distribution is also more uniform, thus eliminating the troublesome cold hot spots found in more traditional offset barbecue smokers without plates (
Smoke and heat will enter the cooking room directly from the fire box and then discharge from the smoke pile opposite the barbecue smoker).
Here are some points to keep in mind. . .
* The steel plate is heated, thus providing a more uniform heat source under the meat.
* There is a lip on the other end of the steel plate so you can close the drain valve and fill the steel plate with water and you have a big water pan.
This is really a delicious barbecue.
* The end of the plate near the oven box and the side of the plate are completely welded to the side of the cooking room.
* There is a drain valve passing through the bottom of the tank from the steel plate.
* Normally, there will be no water or dripping at the bottom of the tank.
* Dripping from your meat will evaporate on the steel plate (
If you don\'t fill it with water)
Therefore, create a humid cooking environment in your barbecue smoker.
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