All you RF guys, Can you hold temps in the 120 - 130 range?

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Master of the Pit
Original poster
OTBS Member
Mar 6, 2009
I am reading about some sausage making techniques that call for beginning a sausage smoke in the 100 degree range, then moving it to 120-130  and finishing it in the 160 degree range.

I am wondering if the Langs and the Bubbas are able to maintain these temps and still keep some draft? 

I do it, but I use charcoal brickets for the heat and small splits for the smoke.  I have to start the splits smoking on the briskets, then move them away from the brickets to have them smoke and not catch fire and over heat the RF.
I'm actually using my Bubba Grills 250R right now to make jerky. I open the little access panel at the end of the Reverse Flow Plate to allow some of the heat to escape. I keep about 4 medium size splits in the firebox at a time and I'm keeping about 120 degrees.

I'm hoping to get a sausage stuffer soon. My plan is to take both Racks out of the smoker and hang the sausages from steel tubing inserted in the top Rack Rails.

Let us know how your sausage comes out!

I haven't tried running mine that low yet.  I'm pretty confident that with the Stoker I could.  I did run it at 180 once to hold meat during an event.
Thanks for the responses guys.  Just trying to find another reason to spend the money on a Lang 48.  I really want to go ahead and pull the trigger but we spent a lot of money last year and the wife is kind of looking over my shoulder on this one!

I really have to give props to the Bubba Grills 250R. It is a great smoker that is well built, and I think they are a little cheaper than the Langs.

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