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Not really I guess. I was hoping that I could put two racks side by side on a shelf. That would leave the other shelves for other things. I think I could do that with the #3 but since I already have over $1000 in the Lang, I don't really want to go over $500.
To owners of the model 2;
How deep are the shelves?
Will a shelf hold 2 racks of ribs without cutting?
Will it even hold 1 whole rack?
I have read that the shelf was 15x15 or 15x20 or 15x22
Thanks for any help
Been around a while, decided to introduce myself.
Name here is Ed and I am in Pinson, Alabama.
Retired from IT self employed.
Enjoy cooking on a Lang 36 and shopping for an electric for those long smokes.
Considering a Mes 30 or 40.
Update!
Fired it up to test my stack extension. Brought up to 250 and the exit pipe was pretty hot. Too hot to touch.
As I thought, will install double wall pipe tommorw.
Sounds like a plan.
I use pans for everything I cook. No grease drippings in my smoker, easy clean up. I learned that from Myron Mixon, the self proclaimed king of all pitmssters.
If you don't think so, just ask him.;)
I have used a pan for smoking butts with apple juice in the pan during the smoke. I reserve the pan juice and drippings to pour over when served.
It works for me.
This is a subject found on all the forums but I never did find a answer for my questions.
There is so much to be considered when you consider housing your smoker.
First, I will limit the discussion to a wood burner. I will not be burning charcoal because of the potential for dangerous gases...
I'm sure it will be very good. I have never smoked one I didn't like. I just like some more than others.
I just smoked 2 bone in butts today.
last night I trimmed them then gave a good coat of yellow mustard.
Covered completely with my favorite pork rub. Sat over night in the refrigerator...
Some like the bone in better but I like both.
Your cooking time is going to depend on the temp.
If you go with 225-250 you will probably need more than 6 hours.
I have had good results in around 6 hours at 250-275
I try to get internal temp of 200-205 for pulled pork.
If you are short on...