Originally Posted by SmokinJon
BBQ Bandit thank you for your great feedback. It is all great stuff, however, unless I am missing something I do not see anything which references my questions. I know you are a bit of a Lang expert so can you please confirm:
The location of the vent / smokestack on the inside and whether there is a second partial plate. Some pics would be great!
Thanks again, Jon.
The cooking grates sit on the baffle which runs full depth (front to back); starting directly above the firebox opening running (right to left) approx 95% full width which then allows the smoke to rise than 'reverse flows' in a left to right direction above the grates and the meats. The smoke stack is a top mounted location which does not drop below the upper surface of the chamber.
The cross section of the baffle is a wide and shallow "V" shape and with a built-in slope... allowing grease to channel and funnel to an outside drain below.
Bacon should be capitalized as a pronoun for pork!
A BBQ Servant; cooking for the Troops, Churches, and Charity
Operation BBQ Relief founding member
Lang 84 Deluxe Kitchen known as "The Glamazon"
Custom Klose Backyard Chef... of Snot, 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP
Last edited by BBQ Bandit; 04-01-2012 at 09:31 PM..