I might have this question on the wrong forum, so please move it if needed.
I have used my Lang for years, but since joining SMF, I now realize that I'm not using it to it's fullest potential. I really want to get into sausage, jerky, and sticks and am wondering if I can use the warming box on my Lang. Temp is easy to control from 100-200 degrees. Smoke can be controlled by whatever is producing the heat, whether it's hard wood or charcoal. I personally think it is very doable. Here are some views of it in operation.
Pix taken at nite with a flash, so the smoke looks a bit more than it would in day-lite.
I cooked a fresh ham and cut the heavy skin off the make crackling.
That's what you see on these grates.
I had 12 pieces of angle iron added to the box so that I can vary the height or smoke fish, mullet/amber-jack/grouper/cobia.
Grates are 2 inches apart and completely removable.
Thanks in advance for your thoughts and comments.
I have used my Lang for years, but since joining SMF, I now realize that I'm not using it to it's fullest potential. I really want to get into sausage, jerky, and sticks and am wondering if I can use the warming box on my Lang. Temp is easy to control from 100-200 degrees. Smoke can be controlled by whatever is producing the heat, whether it's hard wood or charcoal. I personally think it is very doable. Here are some views of it in operation.
Pix taken at nite with a flash, so the smoke looks a bit more than it would in day-lite.
I cooked a fresh ham and cut the heavy skin off the make crackling.
That's what you see on these grates.
I had 12 pieces of angle iron added to the box so that I can vary the height or smoke fish, mullet/amber-jack/grouper/cobia.
Grates are 2 inches apart and completely removable.
Thanks in advance for your thoughts and comments.
