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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-30-2009, 10:33 AM   #1
Lake Dogs
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Default 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 - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 08-30-2009, 10:34 AM   #2
Lake Dogs
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http://s570.photobucket.com/albums/s...=first_run.jpg
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 08-30-2009, 10:35 AM   #3
Lake Dogs
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<a href="http://s570.photobucket.com/albums/s...=first_run.jpg" target="_blank"><img src="http://i570.photobucket.com/albums/s.../first_run.jpg" border="0" alt="Photobucket"></a>
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 08-30-2009, 10:35 AM   #4
Lake Dogs
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Hmmm... Pic not working...
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 08-30-2009, 11:10 AM   #5
cds9333
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Default See if this helps...

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Unread 08-30-2009, 11:11 AM   #6
cds9333
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Also, looking good. Nice spread.
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Unread 08-30-2009, 11:13 AM   #7
BBQ Bandit
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Great looking meats... you're gonna love that Lang!!!
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Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

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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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Unread 08-30-2009, 11:59 AM   #8
Redheart
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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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Unread 08-31-2009, 07:31 AM   #9
Lake Dogs
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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.
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 08-31-2009, 10:20 AM   #10
RubMeTender
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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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Unread 08-31-2009, 08:36 PM   #11
BBQ_MAFIA
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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
1-Banjo
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