Well after seasoning the Lang, now it's time top actually cook something. I always tell people for a first time smoke do something easy & cheap.
So taking my own advise I picked up a couple of 6# chickens.
I spatchcocked them, put butter, garlic & lemon juice under the skin & dusted the outside with Montreal chicken seasoning.
Here's what I started with.
Stuffing them with butter, garlic, & lemon juice. I almost always brine poultry, but since this was a spur of the moment thing, I just went with what I had.
We are going to make chicken, bacon & tomato sammies. So Judy is making some Amish white bread.
Took out a 1/2 lb of bacon I just made a couple of weeks ago.
Dusted the birds with MCS.
Throw some oak & hickory in the Lang. I made a huge fire in it yesterday to season it. The temp got up to 450.
So today I'm just starting out with 3 splits.
These weed burners are a trip. Never used one before. Man they get a fire going quick.
Put one more split in and the temp is starting to come up.
Only took about 20 minutes & it's above 300.
Time to put the birds in.
The factory gauge is very accurate. I have a Mav probe at grate level & it's reading very close to the factory gauge.
But it is a tel-tru and I have them on my other smokers & they are very accurate.
The Mav says 288.
The temp is starting to come down. I was shooting for 275-300.
Been on a while & stabilizing around 280.
Temp is dropping a little so I put another split on. Dampers are still open all the way.
It only took a couple of hours & the first chicken is done. The other one is about 10 degrees behind.
And of course it starts to rain. I let it sit in the rain for 10 minutes or so & the temp started to drop.
So I rolled it in under the canopy. The temp came right back up.
The second bird is done now.
Judy's bread just came out of the oven.
We pulled both chickens & it's time to make a sammie.
Gotta be nice & thick.
Served with a few homemade dills.
Took the carcasses & boiled them down with some veggies for smoked chicken broth.
My first run with the Lang went pretty good. I think next time I do chicken I will keep the pit temp higher, possibly 350.
So far it has been pretty easy to control the temps, & it uses very little wood. I only added 2 splits after the initial fire was started.
I have to say that I now know why the stickburners say that a wood fire gives the best flavor.
I could definitely taste the difference & probably will do most, if not all of my future smokes on the Lang.
Thanks for looking, Guys!