Recent content by mikesmiff

I think in general cook times are a bit shorter on a lang due to the reverse flow and the metal grate that gives off heat as well.

There's definitely some wiggle room as far as placement on the big smoker. I generally put the briskets in the middle. The two briskets just barely fit in the smaller smoker so I didn't have a choice on placement. I'm just thinking there's alot more room in the bigger one for heat to move...

I understand about cooking at a slow rate. All the briskets I did came out great. No issue there. I just thought it was kinda strange the difference in cook times. All were cooked the same way, at the same temp. Just that the ones in my smaller smoker got done alot faster.

lol Maybe that's why they shut down a while back.

Yes I'm out at Garlic World right on hiway 101 just south of Gilroy. Established in 1986. Would love to have you stop by! Friday, Sat, and Sun.

Looks like you're set up for just about everything Bruce. Very nice!

Yep. Still holding on to the title. lol

I have a bbq business and also do catering. Recently, I noticed my briskets cooked at noticeably different rates. I cooked 2 16 lb briskets (after trimming) on my 82" reverse flow smoker. I start at 225 for about 4 hours then bump up to 250-275 for the duration of the cook. I don't wrap...

Hi everyone. I've been smoking meats for many years now. I have two Lang reverse flow smokers. A 36" in my backyard, and an 82" at my BBQ business. Besides smoking meats, I like to golf, ride my motorcycle, and enjoy a good martini.