Hi from Texas

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flyer

Newbie
Original poster
Aug 20, 2017
13
21
East TX
Well .. I finally made an account.  I've consulted this forum a good bit from all the searching for this and that I've done.  I've even used a couple of recipes from here with good results.  With that ... thank you to the community.  

I'll share a little history about my smoking start.  

I've grilled things for some time now.  I really enjoy grilling along.  I've tried slow cooking things but could never get them to come out right.  I've smoked in a stand up smoker powered by propane in the past and well .. it's hard to mess that up, though over smoking is one error I have made with a couple of things in that.  I think it's easier to do in the propane smoker because the burner consumes the oxygen and leaves the wood producing a strong off flavor.  

Moving on .. I bought an electric smoker (MES 30) and have done some good things with that.  I did take the chip tray out after the first smoke and started using pellets (AMNPS), which again came from here.  I struggle sometimes with it loaded up, keeping enough airflow and being able to hold temps.  

Once day I went to empty the ash pan on my grille and noticed it was on it's last leg.  The ash pan was tearing apart at the front lip, as was the charcoal tray.  Something about ash and rain is not very good on the metal.  This can become a fire hazard since I grille in the front of my driveway covered with old carpet.  I absolutely loved this grille though.  It had a firebox on the side, an adjustable charcoal grate that went into a vertical smoker.  The smoker was virtually impossible to keep at much above 180* the way it was configured.  It worked great for smoking steaks or other meats without temp before grilling though.  This is what that vertical smoker was used for more than anything.  

At any rate, I started researching pits after knowing the demise of my beloved grille was inevitable.  After much consideration and pleading and saving, my wife let me get a Lang 36 deluxe hybrid.  I did want to keep it covered somehow and thought and pondered on it for a couple of weeks after ordering it.  So .. I came up with building an outdoor kitchen of sorts.  I wanted something to keep rain and sun off my new Lang knowing that's what made the other one weather so badly.  So .. knowing a few measurements on the new Lang I set out to build a kitchen stand that would be movable once complete since we were talking about moving at the time.  In hind sight .. plans on moving have changed and I wished I would have made it a little bit wider.  I'm pleased with it none the less though.  

I am currently smoking my 2nd pork butt, beef flanken ribs, and a shrimp stuffed pork tenderloin on the Lang.  I have done 4 sets of ribs, pork chops, brisket point for burnt ends, pork belly burnt ends, and of course some sausage and smaller filler things like that.  I must admit I have thoroughly enjoyed cooking on my new Lang.  

I've attached some pics of the kitchen and Lang.  The umbrella helps provide more shade and is in this pic covering where I prep the wood.  I cut fullsize splits in half and then split them with my kindling cracker.




 
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The pork butt is for vacation the following week.  We're going to pull it, bag it, seal it in 1lb bags, and freeze it for later use.

Final product.  

 
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The pork butt is for vacation the following week.  We're going to pull it, bag it, seal it in 1lb bags, and freeze it for later use.

Final product.  

I'll take a plate of that!  
drool.gif


Mike 
 
Everything looks fantastic!

That's a great setup you have for your outdoor kitchen!

Point to you Sir!

Al
 
Thank you sir.  

The kitchen is still a work in progress.  You can see on the left of the awning, there's still a short gap where tin is missing.  

I also have in the works to add a counter top with enough wood to call it a cutting surface.  I'll also have a sink with running water (via water hose connection on the bottom side).  I'm not sure you can see it in the pics, but there's also plugs on the back wall and plenty of light.

There's some irony in the 'In case of Fire' sign that I'll share ... I am an active member of the local volunteer fire dept.  Typically when doing bigger cooks, there are no less than 3, sometimes 5 members from the FD there with us.  I saw the sign and thought it was fitting.
 
Double Nice !!   Nice set up and Nice Smoke

Gary
 
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