First smoke on the Lang

raymo76 · Oct 27, 2011

Gonna finish smoke curing the Lang 36 in about a half hour or so and throw on some butts after. They're boneless about 5.5 lbs each, I couldn't find any bone ins locally. I wasn't planning on pulling an all nighter tonight so I'm a bit tired but I'll be a diligent student of the smoking art and stay awake. I'll upload some pics when I take them, but I'm not planning on spritzing or wrapping so I doubt there will be many pictures.

michael ark · Oct 27, 2011

with your

P.s.Mabe you can finde someone to chat with to keep you awake.

oldschoolbbq · Oct 27, 2011

Raymo, you're only looking at 7 to 8hrs. on the smoker,so stick it out and leave the lid shut,Patience will give you much reward...

. I just love Butts;and pork too

I mean I REALLY like Butts........

have fun and.............................................

raymo76 · Oct 28, 2011

Ok cool! I wanted to wait till tomorrow but you know how it is, new smoker, already waited one day to season it, I couldn't hold out another. Then I figured, I have it going already to season it so I might as well slap something in there.

I'm just about 2 hours in. Get to try out my new thermoworks superfast thermometer too.

raymo76 · Oct 28, 2011

4 hours down and here's the Q-View

2 hours in

Credit to the Lang

4 hours in

raymo76 · Oct 28, 2011

I'm learning as I go about being a stick burner, pretty fun watching wood burn instead of lump charcoal if you ask me

Cooker seems to be nice and responsive to my damper adjustments.

berninga87 · Oct 28, 2011

Looking good! Like oldschool said I REALLY like butts...big butts! haha

raymo76 · Oct 28, 2011

6 hours in, internal temps reading at 165*F & 172*F, they smell delicious.

SmokinAl · Oct 28, 2011

Looks great so far Ray!

raymo76 · Oct 28, 2011

Thanks Al, here's the latest picture I just took at the 6 hour mark.

SmokinAl · Oct 28, 2011

Boy they are starting to get that nice colored bark on them, looks awesome Ray!

fpnmf · Oct 28, 2011

Looking good!

Craig

raymo76 · Oct 28, 2011

Well a little after that picture I lost control of my fire, maybe I was just too tired, I fell asleep a few times, but for a little bit I was behind the 8 ball with temp control. I noticed out of no where I was sitting at 200* then I fired it back up but too far. Hit 250* got it to stabilize around 235* then finally back to 225*, I must have fell asleep again cause bam same thing back down to 200* when I checked. I kept going back and forth for a little while before around 7 7:30 ish I maintained 225* for the rest of the smoke. Pulled it at 200* internal temp, but I think the yo-yoing of the temp messed it up. One of the butts seems to be more moist than the other, half of each seems kind of dry like carnita's so I didn't pull that, thinking I'll make taquitos or burritos with it later.

I forgot to take any more photo's, going to try a sandwhich now and then probably sleep! AFter the cook I went straight into the yard work and now I'm beat! The cook went 10 hours and 15 mins, no foiling although I think next time I will try it. This was a night of firsts for me, first night cook first butt and first lang cook.

On a side note I was pleasantly surprised with the speed of the thermoworks superfast thermometer I bought. It's not lightening fast like the thermapen but it is superfast!

bmudd14474 · Oct 28, 2011

Sounds like it was a success. Congrats

oldschoolbbq · Oct 28, 2011

Post a view or three of your smoker.....think I can help you

sosbbqking · Oct 29, 2011

i love my 2 lang 84s and a fill them all the time

ptcruiserguy · Oct 29, 2011

Well congrats on your first smoke in your Lang.

From the last set of pics those butts looked really good.

I believe it was an overall sucess.

Happy Smokin'

Mike

rgacat · Oct 29, 2011

Congrats looks like you did a great smoke. Bet it tasted gooood.

SmokinAl · Oct 29, 2011

Sounds like a success on your first smoke on the Lang. I'm sure with a little practice you'll have it humming along at 225 forever.

jrod62 · Oct 29, 2011

looks great !!

nice looking smoker

First smoke on the Lang

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