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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-25-2013, 12:56 AM | #1 |
Full Fledged Farker
Join Date: 06-03-13
Location: Waverly, NY
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Smokers with a warming/rib box question.
What exactly are they used for? Can you smoke food in these boxes or are they just used for hot holding food? I am doing some preliminary research before I take the plunge.
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08-25-2013, 06:54 AM | #2 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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I'm saving for a Lang smoker and I have read mixed reviews on the deluxe warmer for it. Some say it does not get hot or smoky enough, and others say it gets too hot. I'd love some bonafide reviews on how the warmer cooks.
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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08-25-2013, 10:53 AM | #3 |
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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The box I built will do both, it hot holds at a steady 165' and there is a damper where I can open up the chamber to more heat and smoke. I have even used it to smoke sausage. I designed the warming box to hold full size hotel pans and also have a few wood dowels to hang sausage. There is a damper right on top of the firebox built out of 6" pipe with a screw-type lid that can be opened as little, or lot if needed. The box will hold 25 butts(5 on each rack).
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[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] Last edited by columbia1; 08-25-2013 at 02:47 PM.. |
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08-25-2013, 11:55 AM | #4 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
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I too am saving for a Lang. I thought the warmer box on a Lang had a damper to control the amount of heat/smoke entering it.
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Rick Last edited by Callahan-que; 08-25-2013 at 03:27 PM.. Reason: spelling |
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08-25-2013, 03:52 PM | #5 |
Full Fledged Farker
Join Date: 05-26-13
Location: Rogers, Ar. In the beautiful Ozark's
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It does have a damper to let more smoke go through the warmer box. you can shut off the main chimney stack and run all the smoke through the warmer. it also has two exhaust dampers at the top of the warmer box, one on each side. When my cooker is running at 250 degrees the warmer box runs steady at about 175. I have never cooked ribs in mine but I have smoked Salmon, brauts, Boudain, and baked beans of course.
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Lang 36" Hybrid offset w/warmer Box Weber Smokey Mtn 22-1/2" Jumbo Joe Stainless 18" Smokey Joe mini Smokin Cajun Gasser |
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08-25-2013, 04:04 PM | #6 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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Mine is definitely to cook with... It runs about 75 degrees less than the main chamber temp.. Mine is a tradional offset
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08-25-2013, 09:42 PM | #7 |
On the road to being a farker
Join Date: 07-18-13
Location: Iowa
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I cook on mine. It will run around 225 while the main chamber is running 285.
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08-25-2013, 09:49 PM | #8 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
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What are you cooking on?
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Rick |
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08-25-2013, 10:11 PM | #9 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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Traditional offset with vertical chamber which my exhaust runs through.. So all heat from the smoker escapes out if the vertical
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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08-25-2013, 10:18 PM | #10 |
On the road to being a farker
Join Date: 07-18-13
Location: Iowa
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08-26-2013, 08:12 AM | #11 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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So, it looks like you can do a low and slow cook in the warmer if you are doing a hot and fast cook in the main chamber; otherwise, it really is just a warmer. I think I'll just keep hold cooked meats in a cooler covered with towels like I have been doing, or buy a cambro or two. Paying for a non-portable warmer that you can't really cook in is not worth it to me.
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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08-27-2013, 12:30 PM | #12 |
is one Smokin' Farker
Join Date: 07-19-13
Location: North Barrington, IL
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For folks that "hold" meat in these warmer boxes how do you do that exactly? Wrap in foil and keep the temp at a certain level (175?). Just curious.
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08-27-2013, 07:08 PM | #13 |
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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Yep, just that easy(170-175), also for vending the health depts like them more than Cambro's for hot holding.
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[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] |
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08-27-2013, 11:32 PM | #14 |
Full Fledged Farker
Join Date: 06-15-11
Location: Tyler, Tx
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I cook on a tuned Klose trailer pit and my box runs the same temp as the main cooking chamber. I cook ribs, brisket, chicken and sausage in mine. I have never tried to use it as a warmer, but I guess I could if I took out the tuning plates
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08-27-2013, 11:50 PM | #15 | |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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Quote:
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller |
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