Stlsportster
Babbling Farker
Day 2 with the new Lang. Planned on 2 slabs of spares, 1.5lbs of salmon and about a dozen ABTs.
Had some successes and now some new questions/issues to figure out. Seasoned the spares with a mix of Plowboys Yardbird and my own rub.
SUCCESS 1 - Got the Lang going much quicker today. Built a hotter fire to start and was able to throw the ribs on about 40 minutes after I threw the first stick on. Started with a bigger base of charcoal too which I started on the burner off my gasser. Worked great all around.
ISSUE 1 - slabs were about 18-19 inches long. Thought they would fit front to back but had to go diagonal. Later in the cook when they shrunk up a bit I was able to fit them but not raw. Going to have to trim a little shorter if I ever need to load it up full.
After about 2 hours.
SUCCESS 2 - Fire management was much better. I was able to maintain a pretty steady 250-275 measured on my Maverick. Probe was in the center of the bottom grate. Every time the temp dropped below 260 I would reload and it would go back to 275-280 for another 45 minutes.
After about 3 hours and 15 minutes I threw on the salmon. Intended to cook it in the warmer as I like to smoke it at about 200-225.
ISSUE 2- Temp in the warmer. During the first two hours of the cook I had the baffle to the warmer closed and the exhaust vents closed. I slid one of the maverick probes in there to see. When the cook chamber was running 265-275 the warmer was at about 200...as I expected. When I opened the damper and the exhaust the temp DROPPED and I could not keep it above 175. Too cool to smoke. If I can't get it hotter with smoke flowing it turns into just a warmer for beans and a jerky smoker.
Ok. Move the salmon to the main chamber. Throw on the ABTs. Wife says...oh invited the neighbors. Throw on some hot dogs. Their son doesn't eat ribs or salmon. Uh..ok. Plenty of room!
Overall turned out pretty well. Overcooked the ribs a bit. Fall off the bone. Everyone liked them but I wasn't happy. Sauced one rack and left the other plain. The smaller plain rack was a little dry too. I ran them for 4.5 hours with no wrap. Guess I'm gonna have to pull them a little earlier. ABTs and salmon turned out great. No feedback on the hot dog.
All in all a successful cook. Not many leftovers. So far I'm loving the Lang. Can't wait to figure more out soon!!
Had some successes and now some new questions/issues to figure out. Seasoned the spares with a mix of Plowboys Yardbird and my own rub.
SUCCESS 1 - Got the Lang going much quicker today. Built a hotter fire to start and was able to throw the ribs on about 40 minutes after I threw the first stick on. Started with a bigger base of charcoal too which I started on the burner off my gasser. Worked great all around.
ISSUE 1 - slabs were about 18-19 inches long. Thought they would fit front to back but had to go diagonal. Later in the cook when they shrunk up a bit I was able to fit them but not raw. Going to have to trim a little shorter if I ever need to load it up full.
After about 2 hours.
SUCCESS 2 - Fire management was much better. I was able to maintain a pretty steady 250-275 measured on my Maverick. Probe was in the center of the bottom grate. Every time the temp dropped below 260 I would reload and it would go back to 275-280 for another 45 minutes.
After about 3 hours and 15 minutes I threw on the salmon. Intended to cook it in the warmer as I like to smoke it at about 200-225.
ISSUE 2- Temp in the warmer. During the first two hours of the cook I had the baffle to the warmer closed and the exhaust vents closed. I slid one of the maverick probes in there to see. When the cook chamber was running 265-275 the warmer was at about 200...as I expected. When I opened the damper and the exhaust the temp DROPPED and I could not keep it above 175. Too cool to smoke. If I can't get it hotter with smoke flowing it turns into just a warmer for beans and a jerky smoker.
Ok. Move the salmon to the main chamber. Throw on the ABTs. Wife says...oh invited the neighbors. Throw on some hot dogs. Their son doesn't eat ribs or salmon. Uh..ok. Plenty of room!
Overall turned out pretty well. Overcooked the ribs a bit. Fall off the bone. Everyone liked them but I wasn't happy. Sauced one rack and left the other plain. The smaller plain rack was a little dry too. I ran them for 4.5 hours with no wrap. Guess I'm gonna have to pull them a little earlier. ABTs and salmon turned out great. No feedback on the hot dog.
All in all a successful cook. Not many leftovers. So far I'm loving the Lang. Can't wait to figure more out soon!!