Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I agree with the THEMULE69. Even though the factory installed gauge is in the wrong place -- you don't care what the temperature is at the top of the cook chamber, you want to know what it is at grate/meat level - I'd leave it where it is. Additionally, bi-metal gauges (1800"s technology) are...
trm612: I do the same as aquaduck. The length of the the cook determines how many chunks I use -- 3 hours would equal about 6 chunks of fruit wood. I don't add chunks after the product reaches 145* because it won't take any more smoke.
One thing I'm fooling around with is the amount of charcoal...
One additional note: after reading an article at www.amazingribs.com on "soaking wood", I no longer soak the chunks. Contrary to popular belief, the chunks barely absorb any water, which is the reason wooden boats float and don't sink.
If I'm understanding your post as to how you started your fire (placed chimney full of hot charcoal in basket and then added lump on top) you're going about it backwards. I fill my basket about 1/2 to 3/4 with lump (amount depends on the length of the cook). Unfortunately, I can't use a charcoal...
One last point -- seal up that sucker for air leaks as best you can. Check out some of the mods others have made to your smoker. The more air tight you get your rig the more efficient it will become. The best digital thermometer won't help you with air leaks. All they'll do is register the...
Savycountryboy: I think the quality of any product you cook will improve once you determine the ACTUAL temperature you're cooking at and that's impossible to determine with a bi-metal thermometer's you're using. Those gauges are 1800's technology and can be off by plus or minus 50*. Also, the...
Here's how I start a Lang. You can pick out the parts that might work for you. I start with lump charcoal (wood is hard to come by and expensive) and a couple of small pieces of camp fire wood, which burns hot and fast. You don't want to cook with camp fire wood. Both fire box vents are fully...
RustyWedges: I use my Pit Barrel Cooker for St Louis Ribs, Buffalo Wings and Salmon -- the rest of the stuff I cook on a Lang, with the exception of Chicken, which my wife cooks on a Weber 22.5. I was skeptical about the method Noah suggests for those 3 products, especially the ribs, but decided...
Noboundries: I also had visions of meat laying in the fire but that's not the case. Check out their video's, which speak for themselves. The owners of PBC (Noah/Amber) developed and tested a great product and before they put it on the market they made sure it worked plus they stand behind their...
I cook most stuff on a Lang. My wife prefers to cook chicken on a Weber 22.5 kettle. There are 3 products (Buffalo Wing’s, St. Louis Ribs and Salmon) that I’ve cooked on the Lang that have not done so well. They came out OK but I was dissatisfied with the results. A couple of weeks ago, while...
Normally, I cook on gravel but if rain is predicted I roll the unit onto my patio and under the patio cover. My wife goes nuts every time I do this for fear I'm going to get grease etc on the patio bricks. To solve the problem, I purchased from Walmart the largest alum oil drip pan that is used...
Timberjet: I'll try your method on my next rib cook -- wish I'd have read your article yesterday when I cooked them!! After you pry up the membrane in the middle, where do you start pulling from -- I assume the end?? Any help will be appreciated as I hate the membrane removal part of the cook...
I went down the Smoking Pro mod path (and spent more than $30 on mods) and while I finally got it to cook OK product it had inherent problems no mods can compensate for. It's difficult to seal all the leaks and the leaks make it difficult to control the air flow and the air flow controls the...
I have a Lang 36 patio, which I cook most stuff on. I also have a Weber 22.5 kettle, which my wife uses to cook chicken. I cook Tri Tip on a Santa Maria Grill. Why I need all these cookers is beyond me but it's a hobby!!
Rib's (Baby Back & St Louis) and Salmon haven't worked for me on the Lang...
Do a google search such as "northern NJ BBQ wood suppliers" or "fireplace wood lots". You might have to fool around with the subject line to get the info you need.
Go to their web site and find something close to what your 20 year old looks like. They look like quality smokers. You may like it better than a Lang and I own a Lang. There's a 24X36 in the for sale section and he's asking $1500.
What do you guys think of the Rapala -- it's inexpensive, does the job and cheap to replace. I've used and re-sharpened one for 4 years and it does the job?