I've had the Lang 36 for a few years now and am noticing that, always, I finish 10lb pork butts and 13 lb (both untrimmed weights) in around 7 - 8 hours @250. Is this normal?
Now some times my temps spike to 260ish or drop to 240ish, but its within that range the whole time. I never wrap the briskets, but wrap the pork butts. Also, ribs cook faster than I would think too.
My temp reading are both done at the lid and the grate.
Are the cook times I see for things on the www for food cooked @225?
I don't have any problems with the quality of the food when it's done. It's always spot on and everyone loves it, but always I get ready for a long-haul cook, probe the meat around 6 hours and find it has passed through the stall already.
Do any other lang owners experience the same?
Now some times my temps spike to 260ish or drop to 240ish, but its within that range the whole time. I never wrap the briskets, but wrap the pork butts. Also, ribs cook faster than I would think too.
My temp reading are both done at the lid and the grate.
Are the cook times I see for things on the www for food cooked @225?
I don't have any problems with the quality of the food when it's done. It's always spot on and everyone loves it, but always I get ready for a long-haul cook, probe the meat around 6 hours and find it has passed through the stall already.
Do any other lang owners experience the same?
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