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Question about sausage or jerky on a Lang deluxe RF

post #1 of 4
Thread Starter 

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. 

 

DSC_3429.JPG

 

Pix taken at nite with a flash, so the smoke looks a bit more than it would in day-lite.

 

DSC_3428.JPG

 

 

 I cooked a fresh ham and cut the heavy skin off the make crackling.

 

DSC_3383.JPG

 

DSC_3406.JPG

 

 That's what you see on these grates.

DSC_3413.JPG

 

 

DSC_3415.JPG

 

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.   popcorn.gif

post #2 of 4

You can certainly smoke sausage in the warming cabinet if you can control the temps. Personally I would put a rack up high and hang the sausage from it. You could also get an Amazen Smoker and cold smoke in the warming cabinet without even firing up the smoker for doing things like cheese when you want to keep the temps really low I also try to keep pork belly's as low a temp as I can when doing belly bacon

post #3 of 4

I have smoked sausage in mine several times.

I remove the racks and hang it on a wooden pole.

Depending on the model lang you have, you may not have a sliding rack on top.

But yes, you could use the warming box.

 

 

 

900x600px-LL-a95367bb_100_0013.JPG

 

post #4 of 4
Thread Starter 

Wow, drool.gifnow that's what I'm talking about!  That really looks nice.  Thanks for the reply.

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