New Lang 36" Patio with Chicken Legs

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twoalpha

Smoking Fanatic
Original poster
Nov 20, 2014
528
203
Lexington, NC
Decided I deserved a new wood smoker and settled on a Lang 36" Patio. It delivered Thursday and I seasoned it that afternoon.

Checked the Lang temp gauge in boiling water, right on. My tested Maverick 733 also confirmed the Lang gauge as it went through is seasoning cycle.

Fired it up again on Friday to do the first smoke on some Chicken Legs. Prepare the chicken with a simple brine for 6 hours. pat dry, olive oil rub on 4 legs and none on 2 legs, then they were seasoned. Doing a test to see which has better cooked skin. The two without olive oil will be sauced near the end as part of the comparison.

Final verdict both had good bite through with the none olive oil have a slight edge. Meat was very moist, flavorful and tender.

I found that the Lang smoker performed to my expectation and more. I have more to learn on fire management and temperature control and how longer smokes will work out.

The Lang is a Cadillac compared to the old cheap offset that I had been using for many years. Should have gotten this long ago.

Going for spare ribs tomorrow.

Larry

Enjoy!

Some Details
Chicken LegsLang TempMES AirMES Meat
Lang SmokerUsing Oak Wood    
Start27528250
.5 Hour250271136
1 Hour250270154
1.5 Hour240250160
2 Hour245248162
2.5 Hour254263167
DoneChicken was bite through skin and moist  
New Lang 36" Fired Up and Ready


Just checking after 1 hour


After 2 hour and looking good


Finished with IT of 167 after 2.5 hours. No Sauce vs.sauce.


On the table


Close up of bite through and smoke color

 
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Reactions: magnus
 
Decided I deserved a new wood smoker and settled on a Lang 36" Patio. It delivered Thursday and I seasoned it that afternoon.

Checked the Lang temp gauge in boiling water, right on. My tested Maverick 733 also confirmed the Lang gauge as it went through is seasoning cycle.

Fired it up again on Friday to do the first smoke on some Chicken Legs. Prepare the chicken with a simple brine for 6 hours. pat dry, olive oil rub on 4 legs and none on 2 legs, then they were seasoned. Doing a test to see which has better cooked skin. The two without olive oil will be sauced near the end as part of the comparison.

Final verdict both had good bite through with the none olive oil have a slight edge. Meat was very moist, flavorful and tender.

I found that the Lang smoker performed to my expectation and more. I have more to learn on fire management and temperature control and how longer smokes will work out.

The Lang is a Cadillac compared to the old cheap offset that I had been using for many years. Should have gotten this long ago.

Going for spare ribs tomorrow.

Larry

Enjoy!

Some Details
Chicken LegsLang TempMES AirMES Meat
Lang SmokerUsing Oak Wood    
Start27528250
.5 Hour250271136
1 Hour250270154
1.5 Hour240250160
2 Hour245248162
2.5 Hour254263167
DoneChicken was bite through skin and moist  
New Lang 36" Fired Up and Ready


Just checking after 1 hour


After 2 hour and looking good


Finished with IT of 167 after 2.5 hours. No Sauce vs.sauce.


On the table


Close up of bite through and smoke color

I am thinking about purchasing that very same smoker.  Thanks for the review.  You helped me make my final decision.  your chicken drumsticks looks delish!

Be Blessed and keep on Smoking on that Lang!

Josie aka SmokinVegasBaby
 
 
Here is a link That Gary S. posted back in march that maybe helpful.   http://www.smokingmeatforums.com/t/...emps-on-your-reverse-flow-or-any-stick-burner                           Just copy and paste into your address bar.This one is very informative with pictures. Your Q-view made me hungry,well done.
Cats

Thanks for pointing this out this great reference from Gary S. I had seen this previosly and was keeping this in mind as I started learning the new Lang.

Getting to know new equipment is the foundation for the smokes ahead. 

Larry
 
 
I am thinking about purchasing that very same smoker.  Thanks for the review.  You helped me make my final decision.  your chicken drumsticks looks delish!

Be Blessed and keep on Smoking on that Lang!

Josie aka SmokinVegasBaby
Thanks for you comments.

I am very pleased with the Lang on the initial smoke. Chicken was wonderful. Spare ribs I did next also turned out great. Need to get the post done.

The Lang is heavy duty for sure and temperature is solid.

Keep Smokin.
 
Congratulations on that new pit. What's nice about this site, there are other's here that appreciate your good fortune as much as you do. Really a nice choice, and obviously the right one for you by how quickly you've mastered it. That's some good looking chicken legs. Just think about all those chickens now riding around in wheel chairs!

I like those sides too, just carrots, tomatoes, and corn. You coulda been a bubblehead back from patrol stocking up on veggies......

Excellent looking maiden voyage, and a really sweet pit. I am envious!
 
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Congratulations on that new pit. What's nice about this site, there are other's here that appreciate your good fortune as much as you do. Really a nice choice, and obviously the right one for you by how quickly you've mastered it. That's some good looking chicken legs. Just think about all those chickens now riding around in wheel chairs!

I like those sides too, just carrots, tomatoes, and corn. You coulda been a bubblehead back from patrol stocking up on veggies......

Excellent looking maiden voyage, and a really sweet pit. I am envious!
Foam

Thanks for the support and to the others that keep the information flowing on this forum. Really a  great benefit to all.

In the past I have lived in Louisiana once in Baton Rouge and then again later in Port Allen both were right near the river. Where are you at on the River?

Larry
 
Nice legs. Yea, the reverse flows are a different animal than the elcheapo offset. I really think a couple of reverse flow's that I have used give a lighter smoke taste and an absolutley better all round taste.

RP
 
twoalpha, great post on your 1st smoke on your new 36"Lang. Thumbs Up The drumsticks had great color nice smoke ring as well they looked super tasty and nice and juicy too. :points1: as always Happy Smokin! :grilling_smilie:

-Joe
 
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