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Jerky on a LANG

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  • Jerky on a LANG

    Anyone ever try to make Jerky on a stick burner like a Lang ? I've never made it before and need a winter project....


    Lang 36" Patio
    Cookshack SM025
    JennAire 45,000 btu with cast brass burners
    Maverick ET732
    Maverick ET7
    A Maze N Tube Smoke generator

  • #2
    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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    • #3
      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 pics
      Craig
      sigpic

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      • #4
        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

        Comment


        • #5
          Indeed you can increase temps with more coals but might decrease the amount of time it takes to burn through...Play around with it and see what works best in your smoker...
          Craig
          sigpic

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          • #6
            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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            • #7
              Originally posted by dba1954 View Post
              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
              I have used it to cold smoke in the winter.. 4-5 bricks in a basket and chips/chunks. Never seen 100. Hell..it never registeted on the TelTru really. But you wanna get the condensation outta it... notice how much "drippage" ya get when ya first fire it in cold weather?? Get it warm first..then back off I figger is the way.
              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

              Comment


              • #8
                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

                Comment


                • #9
                  Originally posted by Richtee View Post
                  What Lang is that??
                  Its not a lang. Its a stickburner. Cheapo chargriller
                  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-

                  Comment


                  • #10
                    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
                    sigpic


                    "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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                    • #11
                      Originally posted by Charcuteryan View Post
                      Its not a lang. Its a stickburner. Cheapo chargriller
                      Ahh..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.
                      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

                      Comment


                      • #12
                        Originally posted by Richtee View Post
                        Ahh..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.
                        Yea, I didn't get much drying, went to the dehydrator. Mine is RF in a 2' X 5' barrel.
                        Mark
                        sigpic


                        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                        Smoked-Meat Certified Sausage Head!

                        Comment


                        • #13
                          Originally posted by dba1954 View Post
                          Anyone ever try to make Jerky on a stick burner like a Lang ? I've never made it before and need a winter project....
                          Jerky doesn't need to be made on any sort of a hot fire. If you use Cure #1 and smoke it from 80-110f for 4 hours or so then to a dehydrator it'll be fine. Get a smoke generator like the AMNPS or the AMNTPS. It makes some heat inside the cooker, if it's cold toss some old blankets on it.

                          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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                          • #14
                            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-

                            Comment


                            • #15
                              Originally posted by Charcuteryan View Post
                              What if he put a little computer fan inside? Is that crazy?
                              No not really, a 125mm 700 RPM 12VDC fan (any old PC PSU can do that, or a cheapo adaptor from Radio Shack will supply the 12 VDC) would help circulate the air.

                              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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