Lang Smoker Question

[nmayeux]

I have been researching several smokers, and I have a question about the Lang models. If you look at the pictures on their site, the exhaust stack is directly above the area where the fire box empties into the smoke chamber. I realize that there must be more than meets the eye, and I wonder what baffles these cookers have. Have any of you used or seen how the smoke and heat travels through the cooking area, and how do these cookers seem to fair at competitions?
Thanks,
Noah

[thillin]

I havn't seen the inside, but my understanding is that the smoke flows under the grates via baffle, then back across the meat. Reverse flow I believe.

[parrothead]

I have a large reverse flow smoker. It does a fantastic job of keeping the temperature from left to right within about 5 degrees. There is a plate across the bottom that forces the smoke/heat all the way to the opposite end of the cooker. Temps coming off of the plate will be hotter on the right and cooler on the left. Then they come up and go from left to right. Temps will be hotter on the left than the right. Together they make for a constant temp accross the board. The bigger you go with a smoker the more the need for either a reverse flow, or tuning plates. Dave Klose does tuning plates if requested and will actually tune it for you for an extra fee. I think that tuning plates are useles unles the pit is at least 30 inches in diameter because the plates would be to close to the cooking area and need a little bit of space between the two to get working. On my big pit with the reverse flow, there is only 3-4 inches between the plate and the lowest cooking area. Of course it has a 42 inch diameter also.

Here is a pic of the monster. I need to get some more pics and post them here.

http://groups.yahoo.com/group/outdoorcooking/

[nmayeux]

Damn that is a big SOB!!! I just checked out the Ortone site, and their stuff looks pretty nice! Also, they are real close, and I just might have to make a drive later this week.
Noah

[dapittboss]

Parrothead, sweeeet smoker!

[chad]

The Lang cookers have a good reputation and I've seen several in action - they are well built and perform as advertised!

[MoKanMeathead]

I have a Lang Model 60 (wiosh I had the 84). It is a great smoker. Earlier in the year there was a contest in Warsaw, MO. There were 25 teams and 3 of the teams used Lang smokers. Those three teams finished 2nd, 3rd, and 4th.

Several of the top 10 KCBS teams of the year use Lang.

There is a solid baffle across the meat chamber with a gutter in the middle to drain the grease. Makes it very easy to clean.

Wayne

[kcquer]

I have a Lang Model 60 (wiosh I had the 84).

Make me a deal on your 60 and you can get that 84.

[MoKanMeathead]

We have been doing pretty good on the 60 so I will stick with that for a while.....

Beside the boss says I don't need a bigger smoker...what does she know anyway!!!

Wayne