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36 or 48 Patio - Low Temp Smoking?

 
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BZQue





Joined: 22 Oct 2015
Posts: 2



Post Post subject: 36 or 48 Patio - Low Temp Smoking?  Reply with quote

Was at a local festival last weekend and saw a 48 patio in action - decided right then this is the smoker I want.  Just signed up to this forum - looks like lot's of good info.  They say "any fool can ask more questions than a wise man can answer" so hang with me if my questions seems foolish at times.  I've been on line and reading posts here and many of my questions have been discussed.   I'm curious about the practical low temp I can run a 36 or 48 at with stable temps.  I like to make smoked sausage where I smoke at 170F and below.  Will these hold stable, even temps in that range?  I'm hoping to place an order in the next month or so.

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BZQue
Post Posted: Thu Oct 22, 2015 12:29 pm 
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Eddie Z





Joined: 16 Jul 2013
Posts: 163


Location: romeoville il

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I have the 48 patio deluxe. The sweet spot seems to be between 225-250°. I'm sure it can control at 170° but will take some fire management if you plan on burning sticks. Charcoal maybe the way to go with a few chunks added or burn your wood down to coals befor adding to the fire box.
Post Posted: Thu Oct 22, 2015 1:33 pm 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

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Eddie Z wrote:
I have the 48 patio deluxe. The sweet spot seems to be between 225-250°. I'm sure it can control at 170° but will take some fire management if you plan on burning sticks. Charcoal maybe the way to go with a few chunks added or burn your wood down to coals befor adding to the fire box.


Just what he said, mine is like a magnet to 250, charcoal for the heat and wood chunks for the smoke, or be like me, a cooker for every occasion. But I am down to 2 smokers and egg and 2 Weber kettles
Post Posted: Thu Oct 22, 2015 10:17 pm 
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Eddie Z





Joined: 16 Jul 2013
Posts: 163


Location: romeoville il

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If you are getting the deluxe you can hang a few links in there. It stays about 180-200. I had some stainless rods made that I use to hang a few links on.
Post Posted: Thu Oct 22, 2015 10:50 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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Eddie Z wrote:
I have the 48 patio deluxe. The sweet spot seems to be between 225-250°. I'm sure it can control at 170° but will take some fire management if you plan on burning sticks. Charcoal maybe the way to go with a few chunks added or burn your wood down to coals befor adding to the fire box.


My neighbor had some salmon he wanted me to smoke on my lang 36. I didn't know anything about smoking salmon. He wanted it COLD SMOKED (you're using the smoke not the heat to do the job) but the cold smoke temperature range is 80* to 100*. I told him that temperature would be impossible for me on a Lang. Most of the time the AZ outside temperature would be hotter than the cooker temperature. Maybe I could maintain 160* to 190*, which is called HOT SMOKING but he didn't want that and  that temp wouldn't be easy either.

Anyway, we decided to give it a try and this is how we did it. I filled a Weber charcoal starter and when the coals got hot I dumped it in the charcoal basket and added few chunks of wet pecan. When the fire started to burn down I started another chimney and dumped it into the basket with more wet pecan. I maintained about 125* and could have kept up the process for a long period of time but I'd NEVER attempt it again because it was just too much work even though the salmon came out great. With more charcoal I could have maintained a higher temp but without a charcoal basket there would be no way to get the charcoal into the fire box.

Also, this procees didn't produce enough smoke. In my opinion, the bottom line is that the Lang is not designed for cook temperatures below 200*. If a person want s to cold or hot smoke they should find some other unit that is designed for the job.

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Post Posted: Fri Oct 23, 2015 5:06 pm 
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BZQue





Joined: 22 Oct 2015
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Thanks for the reply Wood River.  I will just keep what I have for my smoked sausage fix.

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BZQue
Post Posted: Fri Oct 23, 2015 5:51 pm 
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Cats49er





Joined: 11 Feb 2015
Posts: 21


Location: Henderson NC

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You might consider an electric charcoal lighter put in the firebox with a chunk of your desired wood on top of it for smoke. The only thing that may hinder using this way would be will draft enough to pull the smoke into the cook chamber.Good smoking.

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Eating one of the great pleasures of life            Lang 60 Deluxe
Post Posted: Sat Oct 24, 2015 7:10 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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Cats49er wrote:
You might consider an electric charcoal lighter put in the firebox with a chunk of your desired wood on top of it for smoke. The only thing that may hinder using this way would be will draft enough to pull the smoke into the cook chamber.Good smoking.


Cats49er: That's a good idea, which I didn't think of but I'm DONE with low temperature cooking on my Lang. It loves to power up to 250* and above and I'm going to just let her do that.

Like Animal, I have different cookers for different meat products. I use a Pit Barrel Cooker for ribs, salmon and hot chicken wings. I use a Weber 22.5 for chicken. I recently purchased a chicken drumstick rack which works better than laying the chicken on the grate. I use a Santa Maria Grill, which fits on top of the Lang firebox, for tri tips & steak. I use the Lang for everything else.

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Post Posted: Sat Oct 24, 2015 11:15 pm 
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dsarphie





Joined: 08 May 2014
Posts: 58



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if you go with a small fire and keep the flue near a 45 degree angle you should be able to maintain 90-100 degrees on the bottom rack farthest from the firebox.  you'll probably hit around 200 across the top rack.

Post Posted: Sun Oct 25, 2015 7:07 pm 
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