Decided I deserved a new wood smoker and settled on a Lang 36" Patio. It delivered Thursday and I seasoned it that afternoon.
Checked the Lang temp gauge in boiling water, right on. My tested Maverick 733 also confirmed the Lang gauge as it went through is seasoning cycle.
Fired it up again on Friday to do the first smoke on some Chicken Legs. Prepare the chicken with a simple brine for 6 hours. pat dry, olive oil rub on 4 legs and none on 2 legs, then they were seasoned. Doing a test to see which has better cooked skin. The two without olive oil will be sauced near the end as part of the comparison.
Final verdict both had good bite through with the none olive oil have a slight edge. Meat was very moist, flavorful and tender.
I found that the Lang smoker performed to my expectation and more. I have more to learn on fire management and temperature control and how longer smokes will work out.
The Lang is a Cadillac compared to the old cheap offset that I had been using for many years. Should have gotten this long ago.
Going for spare ribs tomorrow.
|Chicken Legs||Lang Temp||MES Air||MES Meat|
|Lang Smoker||Using Oak Wood|
|Done||Chicken was bite through skin and moist|
New Lang 36" Fired Up and Ready
Just checking after 1 hour
After 2 hour and looking good
Finished with IT of 167 after 2.5 hours. No Sauce vs.sauce.
On the table
Close up of bite through and smoke color