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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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12-06-2011, 10:34 AM | #46 |
On the road to being a farker
Join Date: 08-22-11
Location: Dawsonville, GA
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1st year Lang 60 stickburner here. Thanks for all the information. Y'all are so much smarter than me. Several times my ribs have tasted smokey. Alot of good ideas here, thanks for the help.
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Thanks from:---> |
12-06-2011, 11:04 AM | #47 | |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Quote:
Looking back at it, my main problem was using splits that were to big. Now I use much smaller splits and end up with a smaller but much hotter fire, which in turn gives me the amount of heat that I need but without to much smoke.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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Thanks from:---> |
12-06-2011, 02:10 PM | #48 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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Kerns,
What I've concluded is that proper wood fired/stickburning BBQ is an art form. When executed properly it is killer but the learning curve is steeper that most other styles. By no means have I "arrived" but I LOVE the challenge of it. Adds a whole new dimension to cooking.
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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12-06-2011, 02:50 PM | #49 |
On the road to being a farker
Join Date: 08-22-11
Location: Dawsonville, GA
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Believe me, I have over smoked several pieces of meat. Adding the layer of smaller expanded metal so that charcoal doesn't fall thru will help. Smaller splits will help too. You are right about it being an art form, I'm just not an Artist yet. But I promise to keep trying. I paid alot of money for that Lang 60 and I will get it worked out
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Thanks from:---> |
12-06-2011, 03:07 PM | #50 | |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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Quote:
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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12-06-2011, 04:48 PM | #51 |
Got Wood.
Join Date: 07-15-11
Location: Morris, IL
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12-06-2011, 04:56 PM | #52 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Yes, I would say that definately qualifies!!! Let's see some more pictures of that bad boy.
__________________
Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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12-06-2011, 05:11 PM | #53 |
Got Wood.
Join Date: 07-15-11
Location: Morris, IL
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12-06-2011, 05:49 PM | #54 |
On the road to being a farker
Join Date: 08-22-11
Location: Dawsonville, GA
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Noah,
I just went to your website. If you have had a Lang for years maybe you can help me. Alot of these pictures are of 36" smokers. Can you keep a Lang 60 at 250 degrees with a small charcoal fire and throwing a 2" diameter, 12" long stick of wood in every once in a while. Cause I've used my cooker probably 15 times since I've had it and I always have a bigger fire with more coals than they are showing in these pictures. If I'm planning an all day cook I build a pretty good fire, let it burn down then add wood occationally, but I don't know that it is ever as small as the ones I'm seeing on this thread. Comment? Also are you competing with your Lang 60. I am considering doing a couple of competitions for fun only a year. |
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12-06-2011, 06:45 PM | #55 |
is one Smokin' Farker
Join Date: 09-21-09
Location: San Jose, Ca
Name/Nickname : JT
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For me I start with some wine barrel wood staves I got from a friend in Napa, some good beer, and small HOT fire!
It starts like this: And burns like this: I almost sold the pit last summer, man I'm glad I didn't I sure to do love it. My favorite thing to do is get a raging hot fire real close to the opening of the barrel and grill steaks from the inside (not the grate over the fire). That allows the same heat to hit the steaks but without the flare ups yet all of the same smokey good taste from being cooked over real wood like a Santa Maria pit.
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Rec Tec RT700 Klose 20x30 Weber Performer |
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12-06-2011, 07:16 PM | #56 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Kerns,
If you noticed my signature, have owned and cooked on 3 different Langs over the past 4 years. The short answer is yes, a charcoal basket will extend cooking times with charcoal used as the primary fuel. A full bag of charcoal would last about 3-4 hours in the Lang 48 and 60 I had. Here's a few pics of it... http://www.bbq-brethren.com/forum/sh...50&postcount=5
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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Thanks from:---> |
12-06-2011, 07:37 PM | #57 |
On the road to being a farker
Join Date: 08-22-11
Location: Dawsonville, GA
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Thanks Bandit. I have actually made myself a charcoal basket very similar to yours but have yet to use it. I work all week and then have family over to eat what I smoke. Haven't had a lot of time for experimentation. I've been afraid if the charcoal didn't work I would be behind on my smoke. But hearing from you I will have the confidence to use it. Thanks.
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12-06-2011, 07:40 PM | #58 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
I guess that is due to the size of the cook chamber? Or is it reverse flow (Aka fuel eater) If a large bag of briquettes don't get me through a cook, I'd be bumming. I guess if you are keeping her full of meat it would be worth it.
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John |
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12-06-2011, 07:48 PM | #59 | |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Quote:
The small Lang 48 patio (4 ft chamber) weighs 800 lbs. empty. The Lang 60 mobile was 1,200 lbs... and the 84 kitchen over 1,500 lbs. The heating demands alone to heat up 1/4" steel seems alot ... considering the reverse flow baffle serves also as a radiating energy source. Once up to temp... maintaining the heat is less demanding... hence the small and hot burning fires churning thin blue smoke
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD Last edited by BBQ Bandit; 12-06-2011 at 09:47 PM.. |
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Thanks from: ---> |
12-06-2011, 08:55 PM | #60 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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Cheaper for me to burn wood vs coals so I'm trying to master stickburning. Also using a cooker similar in size to a Lang 36 (Meadowcreek SQ36)
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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