Quote:
Originally Posted by j_marinelli
Thanks for the input!
I am trying to figure out my angle in persuading my wife to let me get this little jewel. That way I could be smokin' enough to make Willy jealous  |
How much are you honestly looking at smoking in one batch? The reason I ask, is the Lang I purchased is about $200 cheaper than the one you're looking at and I've done 60-70lbs of pork shoulder in one batch. That's a lot of meat! The reverse flow design really helps keep the entire smoke chamber an even temperature (traditional boxes tend to be hotter on the firebox side, in my experience).
Running the smoke through the hot box on top of the firebox is a great way to flavor up some veggies. I smoked some beef brisket in the main smoking chamber and also did some large zucchini discs (2-3" diameter, 3/8-1/2" thick) in the hot box.
Just some food for thought.
http://www.langbbqsmokers.com/lang36...id_deluxe.html