Anyone ever try to make Jerky on a stick burner like a Lang ? I've never made it before and need a winter project....
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Jerky on a LANG
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Never tried it... but I suppose ya could. I'd warm it to the cooking range... dry it out, then choke it back/use less wood... you should be able to run it at 140-150 or so I'd think.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Here is a way to make it work...
Have done peppers and jerky both this way...In both my Chargriller and my Longhorn....Cant see why it wouldn't work in a reverse flow...
Smoke for about 4 hours and then dry as usual...
http://www.smoked-meat.com/forum/showthread.php?t=30326
Good luck and post some picsCraig
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very interesting, you just light one end and let if burn through. I guess you add the wood as needed for smoke .... this might be the answer. I wouldn't mind if it got to 140-150 even. with it being so cold out I bet I could cold smoke with this method.... thanks
Lang 36" Patio
Cookshack SM025
JennAire 45,000 btu with cast brass burners
Maverick ET732
Maverick ET7
A Maze N Tube Smoke generator
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I made a rack for mine out of scrap metal. I do chubs and everything on it
sigpicSmoke meat, not crack
Sullys bangin' ass jerkey-
Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-
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Originally posted by dba1954 View Postvery interesting, you just light one end and let if burn through. I guess you add the wood as needed for smoke .... this might be the answer. I wouldn't mind if it got to 140-150 even. with it being so cold out I bet I could cold smoke with this method.... thanksIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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What Lang is that??In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostWhat Lang is that??sigpicSmoke meat, not crack
Sullys bangin' ass jerkey-
Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-
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I don't have the same temps to work with as yall! Butt I have used my AMPS in the big offset, lit on both ends. In the firebox vent wide open. It worked fine. Then off to the dehydrator.
I think I ran two trays of pellets, about 4 hours each (lit on both ends). Been a while, was before I got the cold smoker.Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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Originally posted by Charcuteryan View PostIts not a lang. Its a stickburner. Cheapo chargrillerIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostAhh..OK. Bit different animal.The reverse flow of the Lang will help with temps... but there's a helluva lotta volume in them.. full of moisture that I think you'll need to drive out if you want any drying at all going on.Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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Originally posted by dba1954 View PostAnyone ever try to make Jerky on a stick burner like a Lang ? I've never made it before and need a winter project....
Here is the thread I used to make mine and my thread on my jerky.
http://www.smoked-meat.com/forum/showthread.php?t=3901
Go to post #25 for my results.
http://www.smoked-meat.com/forum/sho...078#post457078
The smoke generator I use is from here, it's widely used and good stuff. I have two of the 6" tubes, I get them cheap but the AMNPS is the one I'd get if I didn't get the 6" tube so cheap.
http://www.owensbbq.com/smokers-and-pellets.html
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What if he put a little computer fan inside? Is that crazy?sigpicSmoke meat, not crack
Sullys bangin' ass jerkey-
Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-
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Originally posted by Charcuteryan View PostWhat if he put a little computer fan inside? Is that crazy?
In fact with a cardboard box over the jerky in the smoker to keep heat in if it's really cold?
Depends if he wants low temp dried jerky or cooked jerky, I have only made dried jerky at 80 to 110f temps so far. I do use cure #1 to be safe though.
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