Modifying / Updating Lang 48" Patio to smoke sausage

Discussion in 'Wood Smokers' started by mschwartz26, Jan 21, 2015.

  1. mschwartz26

    mschwartz26 Smoke Blower

    Wasn't really sure to put this in the Wood Smokers or Electric Smokers but I thought I would start here.  I have a Lang 48" Patio and love it.  I also have a Large Green Egg and Traeger Texas (point being....I can't buy another smoker just for sausage or the wife will change the locks!  

    I really like the idea of smoking sausage on the Lang due to the size and amount that I could smoke at one time.

    Has anyone out there modified/updated (I am not talking about cutting/drilling/etc) a Lang with an electrical heating element/plate/etc that allows you to keep temperatures in the 120-150ish range?  If so, can you give me details?  Where did you put the heating element/plates (under the reverse flow late or in the smoker)?  Did you use a PID controller or the control settings on the electrical element/plate?  I was planning on using my A-MAZE-N for the smoke and only need the heat.  That brings up another question...if I can make this work where would be the best place to put the smoker?

    I have plenty of probes to monitor the inside of the smoker.

    I also have a BBQ GURU that I could hook up to the lang and try to run a very small charcoal pile but would need to experiment to see if I could keep the desired low temperatures.

    Any thoughts/suggestions would be greatly appreciated.
  2. I think you can build a small fire and keep the low temps. It will take a little practice but I bet you can do it. Yes I am sure you can also add a heating element but that is more money spent. I would play around with fire size first.

    Happy smoken.

  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I would think a single burner hot plate under the reverse flow plate, hooked up to a PID would do the trick. Put the sensor for the controller in the middle of the smoke chamber. Just a guess though.

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