I took delivery of my Lang 60 Deluxe on Friday morning (my first smoker). I had it back home late afternoon and moved into the back yard to season late night.
Just like Ben says in his videos, it quickly went from this to a very clean burning smoke straight out the top.
After an hour or so of letting things season, we went ahead and cleaned it, cranked the heat up and tried the amazing chicken wing recipe over here. Keep in mind, these finished up around 4:30am- but we were so excited to have the smoker running there was zero chance we weren't going to eat.
Easy to build and maintain temperature given the fact that we had zero experience.
The next day we managed to get up early somehow and run out to get more things to throw on the smoker! We picked up 6 racks of ribs and 4 chickens, then called some friends and family and told them to change their plans.
Then, yesterday I actually lost my mind and decided to do brisket. I ended up with a 19lb. monster (my mistake for sending the wife to the butcher shop). It was basically ready to rock when we pulled it from the package and we ended up injecting it with a basic mix and rubbing it down with our own spice rub (I own a beef jerky company and we have our own spice blend). We didn't get it on the smoker until late morning.
4 hours in...
8 hours in...
I wrapped it at 170 and then pulled it at 200, which took about 13 hours. The end result is really tasty, but I definitely have some things I want to change about my method to firm up the bark some- starting with a smaller piece of meat!
Thank you all for contributing to this community and providing amazing insight and experience. I can't wait to learn more along the way!