First Smoke in the New COOKER

[tonto1117]

Well, we got the cooker home after a long drive (2200 miles) and fired her up. All in all it was good but had some temperture issues and also thought the food didn't have enough of a smoke flavor ( didn't even think that would be possible with a stick burner)Was burning half hickory-half cherry. Gonna give it another go next weekend and work out the bugs.

 

[Norcoredneck]

Looks nice. You'll get her figured out. Congrats.

 

[tony76248]

Congrats on the new smoker. You will get over the learning curve soon enough.

 

[HeSmellsLikeSmoke]

Wow -- That is one serious smoker -- Congrats

Was there a good smoke ring on those babies, even though they didn't taste smokey enough to you?

 

[Meat Burner]

Nice smoker Bro. You'll get it figured. Congrats.

 

[Oldbob]

Nice Smoker !! Congrats !!!

 

[biffleg]

Very nice smoker! Keep working at it ... you'll have it figured out in no time! Not to mention - the more you practice - the more you get to eat :biggrin:

 

[tonto1117]

Was there a good smoke ring on those babies, even though they didn't taste smokey enough to you?

Bit of a smoke ring....not as nice as I woulda liked. The brisket cooked up pretty fast (temp issues) and I didn't start out trying to do a fast track brisket.:roll:

SOME RIBS

 

[big brother smoke]

Nice smoker and thanks for sharing thr pics!

 

[Smokin Gator]

Gorgeous smoker... Jealousy mod for sure!!!

 

[backyardchef]

Nice looking stuff. Enjoy the new cooker. When I started cooking on a less leaky pit with better airflow I was amazed at the difference in the way the fire acted and the food tasted, too. Sometimes I wonder how people oversmoke things.....but it happens. Have fun!

 

[Mooner]

She's good lookin! Not sure why you didn't have much smoke flavor that's kinda weird but maybeyour next cook will be better.

 

[nmayeux]

Congrats on the new Lang, and it won't take long for you to figure things out! A couple of things to do with your new smoker:

1. Take a wrench and make sure all the bolts are tight, including lug nuts, suspension brackets, etc. I never had any issues, but after such a long trip it pays to make sure nothing shook loose during transit.

2. Keep your fire box coated in grease, as this seasoning will keep it from rusting, and mine is rust free for almost two years. Also, don't forget to season the innards!

3. As for smoke, I usually burn hickory and pecan for flavor, and white oak for heat. You can add some fruit wood to also flavor, and I sometimes use a little green apple to enhance flavor. The Lang is pretty efficient, so you are getting much less acrid smoke, so experiment with different things to get the taste you like. If you want a little stronger flavor try some red oak, as I use this when smoking brisket.

Anyway, keep us posted on how things go, and you are going to love that smoker!

 

[icemn62]

It must be fun to have to go through the learning curve. Just wait till you get it down, and go back to having fun cooking on that new toy of yours. If on the other hand you just want to give up on it, then I will be willing to trade you my WSM for your new smoker since it is now used.

 

[bbqbull]

Great looking unit. Great looking food as well.
Seems every new pits has some learning curves to it as well. Not to worry you will figure it out.

Mike

 

[HeSmellsLikeSmoke]

Probably turned more than a few heads pulling that baby for so many miles.

Musta actually been fun stopping to get gas to hear the comments.

 

[tonto1117]

Congrats on the new Lang, and it won't take long for you to figure things out! A couple of things to do with your new smoker:

1. Take a wrench and make sure all the bolts are tight, including lug nuts, suspension brackets, etc. I never had any issues, but after such a long trip it pays to make sure nothing shook loose during transit.

2. Keep your fire box coated in grease, as this seasoning will keep it from rusting, and mine is rust free for almost two years. Also, don't forget to season the innards!

3. As for smoke, I usually burn hickory and pecan for flavor, and white oak for heat. You can add some fruit wood to also flavor, and I sometimes use a little green apple to enhance flavor. The Lang is pretty efficient, so you are getting much less acrid smoke, so experiment with different things to get the taste you like. If you want a little stronger flavor try some red oak, as I use this when smoking brisket.

Anyway, keep us posted on how things go, and you are going to love that smoker!

Will do Noah, thanks......funny thing is Ben had said the same thing about checking the bolts, lug nuts,and suspension brackets from time to time and being the paranoid wife that I am, I made Bud check em' whenever we stopped for gas:shock: He looked at me like this :roll: :evil:

 

[Puppyboy]

Good looking food and cooker. Give it some time to learn fire control for this unit. If it just makes you crazy, give it to me. I'll even come get it.

 

[Bill-Chicago]

Nice rig you got there.

Is that Scotch on the front grate?

And sorry about your dog. After seeing you with the weedburner, it looks like the pooch got too close to you

 

[tonto1117]

Is that Scotch on the front grate?

And sorry about your dog. After seeing you with the weedburner, it looks like the pooch got too close to you

:biggrin: :biggrin: :biggrin: ....Hadn't noticed that but it does look like a fried dog tail, but it's a dead norfolk pine.

Hubby's JD on the grate.