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Attn: All Lang owners and the rest of the SMF world!
I can't say anything on the 60's, only I almost got one and I seen alot of responses about don't get one to small. I got an 84 with warmer and I'm glad I did. I have been vending and a couple of catering jobs and the vending has maxed the 84 out. Currently I run 3 rib racks holding 15 racks of...- ol timer
- Post #7
- Forum: Wood Smokers
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How did you come up with your screen name?
Mine came from our first vend. A couple of people drove up and wanted some ribs and said it looked liks a bunch of OL' Timer's doing BBQ, and it stuck. Two of us are retired Chef's and a retired school teacher. Our cooking team is "The OL' Timer's Sagging Butt's Cooking Team- ol timer
- Post #577
- Forum: For New Members
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What is the general concensus as to the safety of cooking food this way?
The HD here in TN says they would like it thru the danger zone in 3 hours with pork and chicken.I run my smoker at 275° to 300° for the first hour then drop it to 250° for the remainder of the cook.- ol timer
- Post #30
- Forum: Food Safety
