Monthly Archives: June 2010

Lang smokers

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1

Hey Bill, great job you’re doing with the videos.  I have a couple of questions for you.

First:  Where did you get your Canopy and did you have it air brushed for team name and logo?

Second:  I also am starting with a “Lang Smoker” and I’m wondering what and how you did for heat and fuel or combination thereof, when smoking all four meats in competition?

IE:     Type fuel used for startup?
        Type fuel used for cooking?
        Adding more fuel and how often?
        and did you have a problem with ash?

Thanks
Bob

Barbecue Pit

Posted on by
2

Bill,

I hope that all is well. I purchased your BBQ guide several years ago and everyone raves about my BBQ. I am now starting a BBQ catering company and have a few questions for you.

1. In addition to catering corporate events, I would like to have “BBQ Enthusiasts” (i.e. a direct sales force) solicit area businesses providing samples of ribs, chicken, tri tip, etc. and then selling the meats  and family packs (i.e. dinner for four with sides) directly to the people in the businesses. Do you have any experience with anyone using this sales model; and

2. I am currently using a water smoker, and I get great results. I will obviously have to purchase a smoker that can handle a larger amount of meat. What type do you recommend. Also, do you get the same, or better, results with smokers that do not use water. I thought that the water keeps the meat moist when it cooks, but it seems that most larger smokers do not use water.
 
Thanks for all your help.

Art