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!
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, and a BSKD
Last edited by BBQ Bandit; 04-01-2012 at 10:31 PM..