First Run-Through on Lang 60

Lake Dogs · 08-30-2009, 10:33 AM

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

Lake Dogs · 08-30-2009, 10:34 AM

http://s570.photobucket.com/albums/s...=first_run.jpg

Lake Dogs · 08-30-2009, 10:35 AM

Lake Dogs · 08-30-2009, 10:35 AM

Hmmm... Pic not working...

cds9333 · 08-30-2009, 11:10 AM

cds9333 · 08-30-2009, 11:11 AM

Also, looking good. Nice spread.

BBQ Bandit · 08-30-2009, 11:13 AM

Great looking meats... you're gonna love that Lang!!!

Redheart · 08-30-2009, 11:59 AM

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!

Lake Dogs · 08-31-2009, 07:31 AM

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.

RubMeTender · 08-31-2009, 10:20 AM

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.

BBQ_MAFIA · 08-31-2009, 08:36 PM

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.

08-30-2009, 10:33 AM	#1
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	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 __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

08-30-2009, 10:34 AM	#2
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	http://s570.photobucket.com/albums/s...=first_run.jpg __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

08-30-2009, 10:35 AM	#3
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	<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> __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

08-30-2009, 10:35 AM	#4
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Hmmm... Pic not working... __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

08-30-2009, 11:10 AM	#5
cds9333 Knows what a fatty is. Join Date: 09-06-08 Location: Manhattan, KS Downloads: 1 Uploads: 0	See if this helps...

08-30-2009, 11:11 AM	#6
cds9333 Knows what a fatty is. Join Date: 09-06-08 Location: Manhattan, KS Downloads: 1 Uploads: 0	Also, looking good. Nice spread.

08-30-2009, 11:13 AM	#7
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Great looking meats... you're gonna love that Lang!!! __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

08-30-2009, 11:59 AM	#8
Redheart is one Smokin' Farker Join Date: 07-03-09 Location: Burris Crossroads, GA Downloads: 0 Uploads: 0	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! __________________ "Red"

08-31-2009, 07:31 AM	#9
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	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 - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

08-31-2009, 10:20 AM	#10
RubMeTender Full Fledged Farker Join Date: 02-16-09 Location: Seminole, FL Downloads: 0 Uploads: 0	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.

08-31-2009, 08:36 PM	#11
BBQ_MAFIA Quintessential Chatty Farker Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY Downloads: 1 Uploads: 0	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. __________________ 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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