Dear BBQ Friend:
A very nice barbeque smoker is the Lang Model 60. If you don't mind the little bit of extra work involved in running a traditional, wood burning, offset barbeque smoker, then the Lang smoker is the way to
go. Some people will only cook on traditional style offset smokers, so smokers that run on propane or pellets like the Traeger pellet smokers are out of the question. Hard core, barbeque to the bone, traditional BBQers will always
cook on an offset smoker because they can use all natural wood which produces the best smoke flavor. A lot of the best
barbeque teams do use pellet smokers and some of them even use charcoal, so I guess it is an argument that will never be settled.
The Lang Model 60 barbeque smoker (www.pigroast.com) is unique in that it has a metal plate that runs just above the firebox opening all the way to the other end of
the smoker. At the other end, there is a two inch opening the entire width of the barbeque smoker. So the heat and smoke travels under the metal plate, to the other end, up and over the meat, and then out the smoke stack which
is on the same side of the smoker as the firebox. This accomplishes two things...
Here's a diagram of how the Lang barbeque smoker is set up...
Here's some points to remember...