Brand new to the forum guys, but happy to get started. Hope to learn a lot. I've been cooking on my old char griller w/ offset firebox smoker for the past few years, but ordered a new Lang 36" smoker last week. New Lang should be here tomorrow!! I will post some pictures once it gets here tomorrow. I plan on seasoning tomorrow night and having her first smoke Saturday. Weather is supposed to be perfect this weekend. Planning on cooking ribs and a butt.
First smoke on my new Lang 36"
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Another Baby Lang,!
They must be selling like milk at a hot chili convention, that's the fourth one I am aware of on this forum alone this spring.
Did you get the standard Stainless Steel or did you ask for the 1/4 inch steel?
Welcome to the forum
Thanks for the warm welcome everyone. Al - I got them to do 1/4" steel, instead of the black stainless. I actually saw your post on this forum a couple of weeks ago, and it really helped me make my decision. I knew I wanted a smoker with 1/4" steel, but didn't know Lang would build it like that until after I saw your post. Thanks a ton for putting that on here. I actually told Ben Lang that there was a guy on a BBQ forum I saw who had a bunch of pictures of his new 36" up. He told me to thank you for doing that on his behalf. He's a super nice guy.
Smoker is scheduled to arrive today at noon, so I'll have to run home from work, move it, and then head back to the office for a little while this afternoon. However, I will season tonight and post some pictures.
- 3,198 Posts. Joined 12/2010
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Welcome to the SMF and congrats on the Lang....I can sense the excitement. I think I would have to bail outta work when I got that call...lol. Good luck with the seasoning run and looking forward to some pics.
Right you were Chef Willie - think I'm gonna have to "work from home" this afternoon. HA. OK, here are some pics. You guys should have seen me unloading this 600lb beast by myself... I definitely broke a sweat. Had to roll it around an alley uphill behind my house to get it in the backyard, but I got her in safely. Pics are below. Will post some more tonight during seasoning process.
One quick question to all you Lang owners out there, and especially Al or anyone else with a 36" - what the heck is this short steel piece that comes wrapped by the firebox used for??? In the pictures, I assumed it was a drip pan but it doesn't have a bottom... I'm probably just being dumb, but the only think I could think to use it for would possibly be to hold char coal in the firebox? I'm sure the answer will embarrass me, but I'm throwing this out there.
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First off welcome to SMF and were glad to have you aboard. There is bookoo’s of information here and some great looking q from members who can really dish it out so join in and share your experiences, have some fun and don’t forget to post our favorite.
Fired up the smoker tonight, and was very surprised at how incredibly hot it got when I let it go wide open. It went up well over 400 degrees before I started backing it down (less than 45 minutes to reach that temp). I seasoned with cooking oil, and did the water mist steam clean two times as suggested by Lang instructions. Then - I let it go for about 4 hours with the dampers pinched pretty tight and the smoke stack about half way closed. Got a truckload of hickory wood delivered this afternoon from a local farmer, and it burned like napalm as the guy promised me. Looking forward to cooking tomorrow. Got a 5lb butt and some spare ribs. Nothing to write home about, but just want to get a feel for this smoker before I load it up with a ton of stuff. Pics below are the seasoned smoker and the butt I'm cooking tomorrow. Butt just has a light mustard coat and a homemade dry rub. Will post tomorrow and give you all some status updates.
Also - Pineywoods, to be honest I'd like to have a video of myself pushing this thing up that hill today. LOL. It was sheer determination, but could have been a disaster. I kept on seeing these visions of the smoker getting away from me and barreling down the hill faster than I could run. Good news is that I got my workout in for the weekend, so now I'm free to see how much BBQ I can eat!