Recent content by hardcookin

I have a Lang smoker, And I would buy another one. Problem now is prices for new stick burners have gone up and usually have a long build time. Used smoker prices are crazy!! Good luck with your search!

Looks tasty!

Meatloaf is one of my favorites...looks good!

Pan my chucks when they get desired bark with a little beef broth. Smoke till probe tender. As mentioned temp could be anywhere from 200-210 .

I don't have any pictures handy, but I have used milk crates. Welded 4" legs on it to get it off the ground. Also used expand metal on the inside of the crate. Worked good ...12-14 hour burn For chicken the flat lid worked ok. Pork butts I used a Weber lid. I used 2 racks in mine. Never used a...

Spatchcock is the way to go. Cooks even and faster. Unless somebody wants a whole bird for presentation .

Can't go wrong with a Lang 84 if you are looking for a bigger smoker.

Nice smoker ...Them 84's are poultry smoking machines. Plenty of room for sides too.

Farmer the color is great! Nice bird!

That Looks great! I usually pull my chucks, seeing that makes me want to smoke a couple.

You shouldn't have no trouble selling it, they are in demand. Good Luck!

Bear that looks great! I like your meals.

Better late than never....looks awesome!

Butt looks like it turned out great...nice bark.

Brisket is done when it's done. That's what makes things difficult. Better early than late. They can always rest...Nice Smoke!!