|
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. |
|
Thread Tools |
06-14-2009, 05:43 PM | #1 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
|
Learning lessons on the Lang
Been waiting for this day... bright, sunny, low humidity in the seventies... on the newly acquired Lang 48... and took notes on its personality.
Overall... a few observations (and lessons learned from mistakes)... altho it behaved better than my BSKD... no surprise there. 1. The charcoal basket held nearly 20 lbs of K... for 4 hours of burn time. Once the first load burned down... added with a full chimney of lit K every 90 minutes. 2.To get to initial temp: both intakes/dampers 100% open, firedoor, smoker door propped open) to 300* (Edit: Added meats @ 300* in consideration of the anticipated temp drop - Tanx Divemaster) then closed down except for one intake the temp held and was hands free for nearly 2 hours plus/minus 5 degrees with the air intakes nearly closed... as shown in pic. Prob will require more intake on a larger load of meat (50-100 lbs) compared to my two slabs. 3. The maiden voyage was Dino bones (marinaded in greek dressing with a new rub). 4. The temp did climb a little (10*) once the basket was fully in flame. Then it was no intakes (all closed except for the 'stack) for nearly 30 minutes... and temps were stable. 5. The only downside... the ribs (7 hours) were moist and great to look at... however it was a bit too salty... musta been too heavy on the rub... was caked too hard... (edit ...or might been a sodium overload complicated by the marinade). It was good enough for the dogs with the bones... after the meat was stripped. 6. Overall: Very impressed with the Lang... the temps are easy to manage (with k). I think its a keeper.
__________________
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; 06-14-2009 at 07:38 PM.. |
|
06-14-2009, 05:50 PM | #2 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
|
Looks really good Bob !!!
Learning the in's and out's on a new cooker is always a lot of fun
__________________
XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
|
06-14-2009, 06:30 PM | #3 |
Full Fledged Farker
Join Date: 06-10-08
Location: Franklin, KY...by way of Baytown, TX
|
Looks good!
__________________
NB Bandera w/ mods 2 Weber 22.5 Kettles Weber Smokey Joe Silver (does that even count?) UDS X 2 (More on the way...) |
|
06-14-2009, 07:38 PM | #4 |
is One Chatty Farker
Join Date: 01-17-06
Location: Chillicothe, Ohio
|
Looks great Bob!
Getting to know a new smoker is like getting to know a new woman. Figuring out her hot spots and cool spots, how she breaths, what she likes to have in her and how hot she will get when you give her exactly what she wants. Paying close attention to these things has many rewards.
__________________
[FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT] Great on chicken, burgers, brats, great on ribs too! Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL] [FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT] [FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT] [URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL] [/FONT] |
|
06-14-2009, 07:51 PM | #5 | |
is One Chatty Farker
Join Date: 03-22-09
Location: Fredericton N.B. Canada
|
Quote:
__________________
MILLSY AND I AM A MEATATARIAN |
|
|
06-14-2009, 08:14 PM | #6 | |
is one Smokin' Farker
Join Date: 12-22-07
Location: Sacramento, CA
|
Quote:
__________________
WSM, UDS, BBQ Pro bullet smoker, weber performer, weber genesis silver, weber 18", weber 22", smokey joe, and a [COLOR=blue]Super accurate, deadly quick blue thermapen.[/COLOR] |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Competition Lessons | nmayeux | Competition BBQ | 68 | 02-17-2010 10:56 AM |
Lessons from a rookie. | NickelsWorth | Competition BBQ | 15 | 01-07-2009 07:11 AM |
BBQ Lessons | motoeric | Q-talk | 7 | 08-12-2006 10:26 PM |
Lessons from the first cookoff | chad | Competition BBQ | 2 | 10-03-2004 10:01 PM |
|
|