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The New Lang 36 Hybrid with Warmer and Chargriller Arrived! - Page 2

post #21 of 24
Thread Starter 
Quote:
Originally Posted by Dutch View Post

Dang Chip-that is a sweet unit. I saw the 36 hybrid that Ben posted to FaceBook and even though I'm happy with my 60 I was wishing big time for a 36 hybrid!

 

So how accurate are the stock thermos?

I'm sorry that I didn't check the temps the day I seasoned it and smoked my first meal.redface.gif

I was just sooooo excited. I did notice that all 3 gauges were giving me the readings I expected and the meat cooked like it should for the temp. that was showing. I just forgot to calibrate them.

Tomorrow I'm going to do a test burn with split oak and check temps, hi and low, including differences in rack levels.

 

Today I picked up 3 boxes of non-split orange log/stick that has been seasoning for two years to use as a test for smoking with nothing but orange seasoned wood.

I plan on smoking on Sunday after verifying how it will burn. It will be my first time smoking nothing but orange but my friends at the citrus groves are helping me out considerably.

I'll post up the test and results.

 

Thanks all for the great comments. I'll say it again, this Lang smoker is just a smoking machine.

WC

post #22 of 24

I order the 36 hybrid how did you clean the chargrill

post #23 of 24

I order the 36 hybrid how did you clean the chargrill

post #24 of 24
Thread Starter 
Quote:
Originally Posted by bears5154 View Post

I order the 36 hybrid how did you clean the chargrill

After removing your smoked food, bring up the temperature. While the unit is getting the new wood burning I take a heavy duty grill brush and scrub everything down. I use a paint scrapper on the reverse flow plate below the grills. Close the lid and let it get really hot (over 350°). Then open the door and spray with a hose and quickly shut it. It doesn't take a lot of water. (You're letting the steam do all the work). Let it heat up again and spray it again. After a couple of times it will be perfectly seasoned. Be very careful when you spray water into the unit because very hot steam can scorch you. (See picture on first page of this thread). Make sure the bottom drain is open and have a galvanized bucket underneath to catch the fluids.

On Lang's website they have a video on how it's done. They say you can wait and clean it before you start your next smoke out but I have found it is easier to do once you have finished your smoking. Remember, when you remove your smoked food from the smoker most people don't just dig in. They wait quite some time before actually eating. This gives me plenty of time to clean the smoker and have it ready for the next smoke.

Just let me know if you have any other questions. I'll be happy to try and assist you.

WC

Edit - I forgot to mention. The above method is NOT the way I clean the chargriller. You have to wait until it cools down and you get all the coals and ash out. (Usually for me it's the next day).  After the chargriller has been cleaned out you have to clean it the old fashioned way. (Grill brush). You can't steam clean it or you will put out the fire you built to heat it up.

WC


Edited by Whittling Chip - 7/24/13 at 11:31am
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