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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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Old 04-08-2011, 11:35 AM   #1
PORQY
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Default Lang smokers stack question

I'm the first to concede my ignorance, so please know that I'm genuinely asking this to understand. On the Lang brand smokers, why is their stack on the same side as the firebox? I thought you wanted your stack *opposite* the firebox so the smoke flows over your food?
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Old 04-08-2011, 11:52 AM   #2
Ron_L
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The Lang smokers are a reverse flow design. There is a steel plate under the grates that runs from the firebox end to almost the other end. The channels the smoke and heat under the plate and the up into the cook chamber and across the food to the stack end. This design gives more even temps across the smoker.


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Old 04-08-2011, 12:03 PM   #3
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^^^ more even temperatures and somewhat more even smoke flow.

It CAN'T be used as a grill though. The steel plate/baffle is directly under the grate. WONDERFUL design for a smoker.
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Old 04-08-2011, 12:07 PM   #4
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Good to know. Thanks!
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