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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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08-30-2009, 10:33 AM | #1 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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First Run-Through on Lang 60
Got the Lang 60 last weekend (used) and cleaned it up. Re-seasoned
last week. First run-through yesterday. 2 briskets; 2 picnics; first fatty. Used 3 sausage packages for fatty; wasnt enough, ended up being more of a fatty loaf... It is delicious though! about 3 hours into cooking: http://i570.photobucket.com/albums/s.../first_run.jpg
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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08-30-2009, 10:34 AM | #2 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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08-30-2009, 10:35 AM | #3 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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<a href="http://s570.photobucket.com/albums/s...=first_run.jpg" rel="nofollow" target="_blank"><img src="http://i570.photobucket.com/albums/s.../first_run.jpg" border="0" alt="Photobucket"></a>
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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08-30-2009, 10:35 AM | #4 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Hmmm... Pic not working...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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08-30-2009, 11:10 AM | #5 |
Full Fledged Farker
Join Date: 09-06-08
Location: Manhattan, KS
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See if this helps...
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08-30-2009, 11:11 AM | #6 |
Full Fledged Farker
Join Date: 09-06-08
Location: Manhattan, KS
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Also, looking good. Nice spread.
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08-30-2009, 11:13 AM | #7 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Great looking meats... you're gonna love that Lang!!!
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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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08-30-2009, 11:59 AM | #8 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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I see ya got the lang seasoned and going. Great first run. Hell I would be proud of it if it was my hundredth. Congrats!
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"Red" - Just Moved to Omaha! |
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08-31-2009, 07:31 AM | #9 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Picnic's aren't my favorite, but wanted a little load of meat on it to simulate a comp.
They came out nice. However, the brisket (and this is coming from a BBQ IS PORK type-o-guy) was FANTASTIC. One with an injection; the other without. Both were out of this world good. We liked the injected one better, so we'll go with injected for the next few comps. We did 5 hours on smoke; 5 hours foiled. Nice smoke ring, towards overcooked but not falling apart (after 1 hour rest). They held together (pieces of sliced brisket) and snapped apart with the slightest of tug. We pretty much had them at 250 most of the way. There was about an hour there towards the middle to end where we were at 220-225 (playing with charcoal & such). cds, thanks for display that darned pic. I'll figure it out soon enough.... damn it. Was my first fatty too. Boy, are these thing RICH. Taste great, but hit and stay on stomach like a ton-o-bricks. Interesting; charcoal by itself wont hold 250 on this; more like 220. We needed wood to get 'er there and hold it.
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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08-31-2009, 10:20 AM | #10 |
Full Fledged Farker
Join Date: 02-16-09
Location: Seminole, FL
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I'm cooking on a Lang 84 deluxe. I have friends who use other smokers which are fine machines, but I could never see not having a Lang. Build quality, and functionality are amazing. It's a great rig.
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08-31-2009, 08:36 PM | #11 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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I cook on my Lang as often as I can. I get a kick out of tending the fire especially when I'm having a few cold drinks.
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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