Hey you Lang guys

crockadale

Smoking Fanatic

Original poster

Jun 13, 2006

491

11

Micco, Fl

• Mar 5, 2009

• #1

What temp do you run your warmer to hold meats? I usually serve right out of the cooker but the need for me to hold meat for several hours has come up.

 

roksmith

Meat Mopper

OTBS Member

Feb 27, 2006

180

10

Southeastern Ohio

• Mar 5, 2009

• #2

Need to keep it 140F or above to stay safe. I usually shoot for around 150 in my warming racks.

 

sumosmoke

Master of the Pit

OTBS Member

SMF Premier Member

Dec 29, 2007

3,431

91

New Smyrna Beach, FL

• Mar 5, 2009

• #3

I don't have the warming racks but if I wanted to keep some food warm in the belly of the Lang I'd shoot for a smoker temp around 150-175 max.

 

crockadale

Smoking Fanatic

Original poster

Thread starter

Jun 13, 2006

491

11

Micco, Fl

• Mar 5, 2009

• #4

Thanks guys,

I was thinking 150 to 170 to keep meat above 140. I just don't want it to cook it any more. I'll probably foil and add apple juice to keep moist.