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  1. zotie

    Myb aby Arrived This Weeked!!

    No California this one was on Craigslist down in LA I guess one neighbor gave it to another when he moved because he didn't want to move it, (producer of pitmasters supposedly I guess it was his back ups back up) the neighbor who inherited it wasn't into BBQing/Grilling/Smoking and couldn't...
  2. zotie

    Brisket Adivce

    David- Thanks for the info, I think I jumped the gun and got impatient , which is really stupid considering I didn't look at it for 12 hours and freaked out in the last 30min.   It was passing the toothpick test at about 190 everywhere but the center of the flat was 180,  I was worried it was...
  3. zotie

    Myb aby Arrived This Weeked!!

    Also... I can't wait till I can upgrade to a 60' keep me posted on how you like your chargriller RZ-
  4. zotie

    Myb aby Arrived This Weeked!!

    Learnin2Smoke As far as spraying the fire box with peanut oil after every cook I think that is a good idea.  I bought a used lang 36 (300 on CL) and it was rusted out on the outside and in.  I took a wire wheel to the whole thing and stripped off as much paint and rust as I could.  Got down to...
  5. Myb aby Arrived This Weeked!!

    Myb aby Arrived This Weeked!!

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  8. zotie

    Dial Thermometers

    The dial style thermometer are notoriously inaccurate.  Its just due to their design.  Tel-Tru's are supposedly the most accurate of that class.  It's more of a temperature indicator.  Also the placement of it isn't on the grate which is where your food sits. So I use it during the fire up...
  9. Brisket Adivce

    Brisket Adivce

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  10. zotie

    Brisket Adivce

    All- I made my 2nd attempt at brisket, yesterday and I'm looking for some feedback as to what I might have done wrong, (although I have a good idea) 1st attempt whole packer no injection foiled at 160 took it to 203 (before I knew about the toothpick test) rested it for 2 hours and dug in. ...
    • zotie
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    • Replies: 8
    • Forum: Beef
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  13. zotie

    Cold Smoking Rabbit Questions

    Thanks Red Dog how much time would you give it?  I put it in pops brine on Friday night, and was planning on pulling it Tuesday.  My in laws just threw me a curve though and it looks like they are not coming down for the holidays which means my wife and I are going up, so it actually might have...
  14. zotie

    Cold Smoking Rabbit Questions

    All- My wife and I have been raising meat rabbits for a little over three years now, so we have access to plenty of nice rabbit meat.  I got into smoking about a year and a half ago and Rabbit was one of the first things I tried, and well every time its just OK usually the meat is pretty dried...
  15. zotie

    Pork Butt Timing Question

    Thanks guys.  So I ended up getting up at 3:45  I hit snooze a few times can't imagine why, anyways got the lang lit up and fired and ready for meat by 5:00 am.  I ended up doing a whole suckling pig too so I put it on the bottom rack at 225, and put the pork butts on the top rack witch runs...
  16. zotie

    Lang Water Pan Placement

    Does anyone put a water pan in there Lang?  Or close the grease valve fill the griddle/plate with water and use it as a water pan? I've been reading a lot about humidity in the chamber and I want to try and add some.  I haven't had an issue with pork butts but I feel like my ribs get a little...
  17. zotie

    Whole Pig (Suckling) On a Lang 36 w/ Qview

    Thanks! Mac and cheese.  Made a bechamel sauce then added old amsterdam gouda, kaltbach gruyere, and some hook's 10yr cheddar. It was pretty tasty, gotta have the Mac & Cheese with pork!
  18. Whole Pig (Suckling) On a Lang 36 w/ Qview

    Whole Pig (Suckling) On a Lang 36 w/ Qview

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  19. zotie

    Whole Pig (Suckling) On a Lang 36 w/ Qview

    I did a whole pig this last weekend on my Lang and before that I had tried to search on the forum for anyone who and done one on a 36 and came up short on answers so here's what I did hopefully it helps anyone attempting to do it. The Pig was 15lbs and I got it from my local butcher. I had...
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    • Replies: 9
    • Forum: Pork
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