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First weekend with my new Lang!

post #1 of 16
Thread Starter 

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! 

post #2 of 16
Nice looking smoker and some great looking barbecue.
post #3 of 16

You know you've got yourself a whole lot of smoker, when it comes with its own VIN number.  Great looking chow, keep on smokin'.

post #4 of 16

Congrats on the new Lang.

 

It sure didn't take you long to get it up & running.

 

Everything looks delicious!

 

Al

post #5 of 16
Enjoy your new Lang...That's a good looking brisket & ribs!
post #6 of 16
Quote:
Originally Posted by Fbreezy View Post
 

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! 

I expect to see a Mojo Jalapeno brisket soon.

 

If anyone wants jerky this is the guy to get it from. Delicious stuff.

post #7 of 16

2thumbs.gif Congrats on your new smoker!

 

It sure makes some good lookin' Q

post #8 of 16
Looks great,have fun with the new smoker!
post #9 of 16
Congrats on the new smoker, I've heard nothin but good things bout them Lang's ! It's kickin out some tasty lookin Q, that's for sure ! icon14.gif
post #10 of 16
Good looking Q - points your way.
points.gif
post #11 of 16

Great looking smoker!!  Seems you've got a handle on using it--a few more cooks and things should be pretty close to where you want them to be.

 

Gary

post #12 of 16
Coongratulations on a great looking smoker and your first smoke.
post #13 of 16

Get a new toy gotta play.

Wicked good lookin' smoker.

You're going to love it, I'm sure, I know I would.

Congratulations on the smoker and the 'que, they both look great.

Keep the pictures coming and have fun.

 

     Ed

post #14 of 16

Yeah, that is one nice smoker. Got a good rep and not really expensive. I think I'm wanting one of those. Congrats on the new Lang. Go big or go home! Kevin

post #15 of 16

Congratulation,got one just like it and love it.Take care of it as Ben suggest and your grand kids will be using it when you are to old to stoke the fire anymore. Love mine.         Stacy

post #16 of 16

Congrats on your new smoker!! Man, the Mrs. would kill me if I pulled into our driveway with that baby!!! BTW.....food looked fantastic!!

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