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  1. mschwartz26

    Heating element cord question

    So, it sounds like if I keep the temp under the 90c/220f range (which I would never want to get that high) then I should be ok.   Do you think that this 1 1500w element would be enough to get a 48" Lang (1/4 inch steel) up to 180?
  2. mschwartz26

    Heating element cord question

    I was thinking of using a 1500w Brinkmann element (http://www.amazon.com/Brinkmann-812-3323-0-Smokeshop-Electric-Converter/dp/B0000AUSHQ/ref=cm_cr_pr_product_top#customerReviews).  So the cord would be the one from this.  Do you think this would be enough to heat the Lang up to 180? I know a...
  3. mschwartz26

    Heating element cord question

    I have asked similar questions in other other forums but haven't yet received an answer on a specific question so thought I would try this forum!  I am looking to set up my 48" Lang Patio to smoke sausages.  I am looking for a easy way to control temperatures bw 120-180.  Thinking of putting a...
  4. mschwartz26

    Adding electric smoking to Lang 48" Patio smoker

    Thanks for the reply.  I have the one that holds saw dust.  I think I would put it on the bottom grate in the grill.  I plan on taking out the top sliding grate and MacGyvering something to hold/hang sausage. I think the question I am stuck on is if I should be nervous about melting the cord...
  5. mschwartz26

    Adding electric smoking to Lang 48" Patio smoker

    Yes, I understand the hot plate/heating element.  I was hoping others could help with some of my other questions.
  6. mschwartz26

    Adding electric smoking to Lang 48" Patio smoker

    Moving a post over here from the the Wood Smoker section as I have questions on how to add an electric heating element to my Lang 48" Patio The main reason to do this is so I can smoke sausage in the 120-170 range.  I think building a fire with wood/charcoal would be too hard to keep these low...
  7. mschwartz26

    Modifying / Updating Lang 48" Patio to smoke sausage

    Wasn't really sure to put this in the Wood Smokers or Electric Smokers but I thought I would start here.  I have a Lang 48" Patio and love it.  I also have a Large Green Egg and Traeger Texas (point being....I can't buy another smoker just for sausage or the wife will change the locks!   I...
  8. mschwartz26

    New Lang 48 Patio

    Got it... Top is open and playing with the firebox damper. Back to the temperature difference... Should I expect a 30 difference from the right to left sides of the smoker? As my fire is getting smaller the Temps are getting closer but still off. Lower left is 204 lower right is 220...
  9. mschwartz26

    New Lang 48 Patio

    Also... When you are trying to maintain a 225 temperature how open do you keep the smoke stack and fire box dampers? This is my first offset and trying to figure it out!
  10. New Lang 48 Patio

    New Lang 48 Patio

  11. 20141101_084125.jpg

    20141101_084125.jpg

    • mschwartz26
    • Media item
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    • Album: New Lang 48 Patio
  12. 20141102_110748.jpg

    20141102_110748.jpg

    • mschwartz26
    • Media item
    • Comments: 0
    • Album: New Lang 48 Patio
  13. mschwartz26

    New Lang 48 Patio

    This beast just arrived. the truck left Georgia on Wednesday afternoon and arrived in San Diego Saturday morning. That is what I call making good time.I thought the lang owners would appreciate a picture of the truck the smoker came on. 10 Lang strong. I am seasoning the smoker right now. I...
  14. mschwartz26

    Lang 48" Patio questions

    A couple of questions for Lang 48" Patio owners: I have read that a sliding upper rack is now standard.  Can anyone confirm this?  Anyone have a picture handy? What is the exact width including the table/shelf?  I found 1 post saying 42" but I need to verify.  I am trying to figure out how I...
  15. mschwartz26

    Wanted - Lang 36 Original/Deluxe Patio or 48" Patio Smoker

    Looking for a used Lang 36 Original/Deluxe Patio or 48" Patio Smoker in Southern California.  PM me if you are interested in selling one.
  16. mschwartz26

    Some very random questions...

    After a little research on this site and google (he/she knows everything), I wanted to get some advise from the seasoned pros on here.  I know there are those that inject and those that don't.  There are those that wrap and those that don't.  I have also read that marinading/rubbing will not...
  17. mschwartz26

    PadronMan, would you share your recipe for your famous colw slaw? I am always on the lookout...

    PadronMan, would you share your recipe for your famous colw slaw? I am always on the lookout for a great slaw recipe and my go to is getting old to me! Thanks in advance! Mark
  18. mschwartz26

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

    If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke some burnt ends for Thanksgiving.
  19. mschwartz26

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    Solaryellow...do you foil?  I used to, but the last couple of times I haven't and I like the bark much better not foiling.
  20. mschwartz26

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    Solaryellow/All, Do you smoke your brisket's fat side up or down?  Also, do you turn flip it at all during the process?  I have read both ways on here and interested in what you do. You have me thinking about brisket and will smoke one Friday night...
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