Lang Owners

05sprcrw · Mar 1, 2013

Congrats I am sure you will love it. One little secret that I will give you that has been working great for me is, to preheat the wood.

Most people already know this but I do it a touch different and always get TBS almost instantaneously. I achieve this by first putting the wood on top of the firebox like you see a lot of guys do. I keep it there for about 1 hour (works out as a rotation I have), then I put them in the box as far away from the fire as I can and then into the fire as the final step and when I put them in the fire they ignite almost instantaneously.

So in short I start with 4 splits on top of the box, 2 in the box next but not in the fire, and finally two on the fire. Mine burns 2 splits about every 30 min (small splits) so I just put two more on the box, take two from the top of the box put them inside of the box, and then the two that were in the box go on the fire and I sit back and enjoy the sweet sweet smell of TBS.

Can't wait to see some pictures.

blowfishbbq · Mar 3, 2013

Welcome to the lang family!

whittling chip · Mar 3, 2013

lgreenberg said:
Well, I broke down and bought one. Of course I decided to go with the 36" Hybrid Deluxe. When it gets here, there will be shouts of joy and time to learn the magic of stick burning :)

Congrats! You're going to love it.

WC

smokinclt · Mar 5, 2013

Very nice you will love this cooker. I have a 60 Orig (just couldnt swing the cost on the deluxe) and I love it. I found it very easy to get the hang of and I agree with Dave that stick burners produce the best Q. Watch the vids on the lang site on building a fire and cleaning it they should help you a bunch for a start. you will definitely find this to be a joy to cook on and turn out some of the best Q you have ever had. Let us know when you get it. I would like to see some good pics of the hybrid model..

Doug

lgreenberg · Mar 6, 2013

05sprcrw said:
Congrats I am sure you will love it. One little secret that I will give you that has been working great for me is, to preheat the wood.

Most people already know this but I do it a touch different and always get TBS almost instantaneously. I achieve this by first putting the wood on top of the firebox like you see a lot of guys do. I keep it there for about 1 hour (works out as a rotation I have), then I put them in the box as far away from the fire as I can and then into the fire as the final step and when I put them in the fire they ignite almost instantaneously.

So in short I start with 4 splits on top of the box, 2 in the box next but not in the fire, and finally two on the fire. Mine burns 2 splits about every 30 min (small splits) so I just put two more on the box, take two from the top of the box put them inside of the box, and then the two that were in the box go on the fire and I sit back and enjoy the sweet sweet smell of TBS.

Can't wait to see some pictures.

wow. I would have never thought of this. thank you all for encouragement. I hope its here in the next 4-5 days. then its time for "home schooling" pics will be posted. My family and friends love what I can do with the Chargriller, now its time for gourmet Q. Well, for California that is.

smokinclt · Mar 6, 2013

and welcome to Lang Ownership!!

Doug

05sprcrw · Mar 8, 2013

lgreenberg said:
wow. I would have never thought of this. thank you all for encouragement. I hope its here in the next 4-5 days. then its time for "home schooling" pics will be posted. My family and friends love what I can do with the Chargriller, now its time for gourmet Q. Well, for California that is.

No problem I love cooking on the stick burner nothing quite like it. What are you planning for the first cook? Also if it is not pre-seasoned wipe down the inside of the cook chamber with flaxseed oil to help speed up the seasoning process.

lgreenberg · Mar 8, 2013

probably ribs first...but with the weekends being so booked, it might wind up being chickens, because they smoke faster. :)

stro3579 · Mar 11, 2013

Im in the process of getting a 36" patio hybrid. I am still in the review and learning state. I dont want to have to buy another grill/smoker again.
My question is what wood is everyone using for fuel? Im new to wood/stick burning.

Dutch · Mar 11, 2013

Stro, I use white oak for the heat (not much flavor) and I"ll use fruit wood combo apple/cherry for pork and chicken and Hickory or pecan (or a mix of the two) for beef.

05sprcrw · Mar 12, 2013

I have been burning a lot of mulberry here lately and it has been great with everything so far. I have about half a chord split and seasoned. I will probably keep trying to find it in my creek bottom, but will also use oak in a heart beat if I find it down as well. I mainly try to use what is blown down by the wind so that way I don't have to cut any trees down I don't have to. I have smoked with ash and elm mixed well and it was a very nice flavor I was kinda surprised. Not real over powering but just a nice straight forward smoke flavor.

stro3579 · Mar 12, 2013

So do you build your fire with white oak and then maintain the temp with fruit wood? Or do you use your fruit wood until you think you have enough smoke then maintain with the white oak?

Dutch · Mar 12, 2013

Stro, Yes I build the base with white oak and then maintain the fire with a combo of oak and fruit/hardwoods. I usually toss in a couple of splits about every 45 minutes so the first feeding of the beast is two splits of fruit/hardwood and the the next feeding will be a split of oak and a split of fruit/hardwood and I'll alternate this throughout the smoke.

I also forgot to mention that I also use maple as a flavor wood.

stro3579 · Mar 12, 2013

Thanks. What do you cook with maple?

Dutch · Mar 12, 2013

Pork mostly I've also used it for poultry and salmon.

lgreenberg · Mar 15, 2013

well, my 36" hybrid deluxe arrived last night. In the morning light I took a tour and wound up with a ton of questions, so your help is much appreciated.

seasoning - oil with flaxseed oil, build a fire, pan of water in the smoke chamber and warmner area. any other great advice?

Firebox - what is the best way to clean it after using? I don't see a dump door.

Grill - how do you add coals while grilling? take the shelves out? and sweep the coals in the holes when done and cool?

Smoker box - what do you use to catch the grease? let it run down and then down the spigot while warm? big can under>

Grease trap off the warmer -do I just use a soda can on a wire?

thank you all for your advice and help.

I had mastered the chargriller with side box (with charcoal and chunks) now on to the graduate level course. :)

smokinclt · Mar 15, 2013

Seasoning: I would not use a pan of water. I used PAM and then after about 2 hours of being good an hot I added about 30 pounds of fat that was scraps from the local butcher. Just go in and ask them they will load you up with fat trimmings for free. I let that cook and sizzle for about 2 more hours and it worked really well.

Firebox: Dust pan. That is what i use and works well. Then I add to compost pile and use a shop vac if I wont be using it in the next few days just to get all the ash out.

Grill: don't have one sorry...

Grease: I Use a beer bucket (Smallish tin/metal bucket) Works well and wont melt. Always leave that ball joint open. You gotta get the grease out of there.

Doug

ifitsdeadsmokeit · Mar 15, 2013

lgreenberg said:
well, my 36" hybrid deluxe arrived last night. In the morning light I took a tour and wound up with a ton of questions, so your help is much appreciated.

seasoning - oil with flaxseed oil, build a fire, pan of water in the smoke chamber and warmner area. any other great advice?

Firebox - what is the best way to clean it after using? I don't see a dump door.

Grill - how do you add coals while grilling? take the shelves out? and sweep the coals in the holes when done and cool?

Smoker box - what do you use to catch the grease? let it run down and then down the spigot while warm? big can under>

Grease trap off the warmer -do I just use a soda can on a wire?

thank you all for your advice and help.

I had mastered the chargriller with side box (with charcoal and chunks) now on to the graduate level course. :)

I didnt use a water pan when seasoning...just follow directions on website.

I clean my firebox with a fireplace shovel. Bought a whole set of shovel, poker, brush and tongs from goodwill for $5.

dont have the grill option

I have a stainless steel pan to put under the downspout, wont rust and easy to clean.

lgreenberg · Mar 15, 2013

thank you ifitsdeadsmokeit! I like the advise. :)

lgreenberg · Mar 15, 2013

fantastic SmokinCLT. More great advice. thank you

Lang Owners

Smoking Fanatic

Newbie

Meat Mopper

Meat Mopper

Fire Starter

Meat Mopper

Smoking Fanatic

Fire Starter

Fire Starter

Smoking Guru

Smoking Fanatic

Fire Starter

Smoking Guru

Fire Starter

Smoking Guru

Fire Starter

Meat Mopper

Smoking Fanatic

Fire Starter

Fire Starter

Similar threads

Hot Threads

Featured A couple thick strips please!