| At the time we wrote "Competition BBQ | | | | throughout the cooking chamber. |
| Secrets", we were using the Lang Model 60 | | | | 2) The heat is also distributed more evenly thus |
| exclusively. So all the tips in the book will work on | | | | eliminating those troublesome hot and cold spots |
| this barbeque smoker in addition to all others. The | | | | found in a more traditional offset barbeque |
| Lang Model 60 is a very nice smoker. If you don't | | | | smoker which does not have the plate (the |
| mind the little bit of extra work involved in running | | | | smoke and heat would just travel from the |
| a traditional, wood burning, offset barbeque | | | | firebox directly into the cooking chamber and then |
| smoker, then the Lang smoker is the way to go. | | | | out the smoke stack which is on the opposite |
| Some people will only cook on traditional style | | | | side of the barbeque smoker). |
| offset smokers, so smokers that run on propane | | | | Here's some points to remember... |
| or pellets like the Traeger pellet smokers are out | | | | * The steel plate heats up and thus provides a |
| of the question. Hard core, barbeque to the bone, | | | | more even heat source under the meat. |
| traditional BBQers will always cook on an offset | | | | * There is a lip at the other end of the steel plate |
| smoker because they can use all natural wood | | | | so you can close off the drain valve and fill the |
| which produces the best smoke flavor. A lot of | | | | plate with water and you've got yourself a big |
| the best barbeque teams do use pellet smokers | | | | water pan. This really produces some nice and |
| and some of them even use charcoal, so I guess | | | | tender barbeque. |
| 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 | | | | plate sides are welded completely shut to the side |
| that it has a metal plate that runs just above the | | | | of the cooking chamber. |
| firebox opening all the way to the other end of | | | | * There is a drain valve that runs from the steel |
| the smoker. At the other end, there is a two inch | | | | plate through the bottom of the tank. |
| opening the entire width of the barbeque smoker. | | | | * Usually, no water or dripping ever get into the |
| So the heat and smoke travels under the metal | | | | bottom of the tank. |
| plate, to the other end, up and over the meat, | | | | * Drippings from your meat will vaporize on the |
| and then out the smoke stack which is on the | | | | steel plate (if you have not filled it with water) |
| same side of the smoker as the firebox. This | | | | thus producing a moist cooking environment in |
| accomplishes two things... | | | | your barbeque smoker. |
| 1) The smoke is distributed more evenly | | | | |