Good Bye WSM's and Hello Mr.Lang! - Page 2

Big George's BBQ · 04-28-2013, 07:57 AM

Very Nice and enjoy Looking forward to more pron

Parruthead · 04-28-2013, 08:02 AM

Quote:

Originally Posted by criffaaa1

congrats on the new cooker, see ya didn't waste anytime breaking it in.

Actually we've owned it since the last week of February. But this is just thr forst nice weekend of spring up here.

MJ_Tenn · 04-28-2013, 08:07 AM

I'm a new member of the Lang family and I know you're gonna love it! Welcome aboard...

big brother smoke · 04-28-2013, 08:30 AM

Congrats and nice weapon!

1911Ron · 04-28-2013, 02:28 PM

Nice rig! I see you have been to an Appleseed!

PaPaQ · 04-28-2013, 02:32 PM

Congrats on the Lang!

jmoney7269 · 04-28-2013, 02:37 PM

Quote:

Originally Posted by Parruthead

Well i've had about two naps of 1 hour each since midnight.

At 3 am i loaded it with buttts n briskets. Just went out to check it now

And its settled in at 250 and sizzling right along! And te fueled

This thing is more of as fuel hog that a 22.5" wsm in winter...lol

That's what happens when you go to that side! Gotta feed them horses (grill space) wether you use it or not! I will stay with 10 lbs of lump and 2 chunks for 8 hrs of cooking in the vault @300-325. I hope your not feedig that thing charcoal! Them things gotta eat trees! Lol
Nice pit fo Sho

Parruthead · 04-28-2013, 09:51 PM

Well it turned out ok. I only used red oak for smoke and fuel. Everyone who ate it said it was good, But being my own worse critic I thought the food had a bit of a bitter taste..

Here are some pictures of the finished products and of my guests eating.. I didn't get any pictures of the Brisket or the Ribs or Chicken cut up so you could see the smoke ring.

The ABT's and My variation of Keri C's Drunken baked beans were a crowd pleaser!!

jmoney7269 · 04-29-2013, 08:35 PM

Quote:

Originally Posted by Parruthead

Well it turned out ok. I only used red oak for smoke and fuel. Everyone who ate it said it was good, But being my own worse critic I thought the food had a bit of a bitter taste..

The food pron looks good!
Just a few tips for you that hopefully will get you the results your looking for
Try to keep a small clean burning fire rather than a large oxygen deprived fire.
Make sure your wood is completely seasoned. Stay away from bark on wood. It's easy to pop off with a ax. Preheat your wood on the firebox, and keep the exhaust 100% open. Adjust your intakes to give you hardly any smoke coming out if the exhaust you just wanna see clean heat coming out of your stack. O would start with all intakes open and progressively close them down. Try to find some post oak, live oak, and pecan go 3:1 oak/pecan since pecan doesn't make good coals. Good luck on future cooks. Your not gonna get away from adding fuel every 45-60 min, it's a stick burner. Practice practice practice

04-28-2013, 07:57 AM	#16
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Very Nice and enjoy Looking forward to more pron __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

04-28-2013, 08:07 AM	#18
MJ_Tenn Full Fledged Farker Join Date: 12-10-12 Location: Dayton, Tennessee Name/Nickname : Michael	I'm a new member of the Lang family and I know you're gonna love it! Welcome aboard... __________________ Lang 48 Patio Smoker 22.5" Weber Kettle One Touch Platinum, Weber Spirit II E-310

04-28-2013, 08:30 AM	#19
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Congrats and nice weapon! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

04-28-2013, 02:28 PM	#20
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft Mudge AT Name/Nickname : Ron	Nice rig! I see you have been to an Appleseed! __________________ A bunch of Webers, a UDS and a Happy Cooker!

04-28-2013, 09:51 PM	#23
Parruthead Full Fledged Farker Join Date: 04-21-11 Location: Shawano Wisconsin	Well it turned out ok. I only used red oak for smoke and fuel. Everyone who ate it said it was good, But being my own worse critic I thought the food had a bit of a bitter taste.. Here are some pictures of the finished products and of my guests eating.. I didn't get any pictures of the Brisket or the Ribs or Chicken cut up so you could see the smoke ring. The ABT's and My variation of Keri C's Drunken baked beans were a crowd pleaser!! __________________ 1- 84" Lang wide Body, 1-22.5" WSM,4-18.5" WSM's 1-UDS with custom cart, #2 La Caja China 2- Weber Performers, 2-22.5" Weber OTS 1-18" Weber OTS 2-Orion Cookers, 1-8' Event Gasser, 1- Terracotta pig and 1-Terracotta Elephant and [B]One very understanding wife[/B]...

04-28-2013, 02:32 PM	#21
PaPaQ is Blowin Smoke! Join Date: 02-07-07 Location: Mt. Gilead, NC Name/Nickname : Clyde	Congrats on the Lang!