• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Search results

  1. Dantij

    McRib is back! Limited time only.

    Baby backs smoked with cherry and hickory. Bones removed after the cook. Pickles went on after the pictures. Was going to make a better presentation but the family was anxiously waiting. Delicious!
  2. Dantij

    Bbq Guru on Lang Smokers

    Hello to all. I've been reading up on the Bbq Guru and want to know if any Lang owners use them. What's the verdict with the Guru? Does it help cut down wood consumption? What about using with a charcoal basket? How long can it go without refuelling? I'm afraid the food will taste...
  3. Dantij

    1st Brisket of The Year

    Nice 50° day yesterday. Fired up the Lang and cooked a whole brisket. Temps were between 260 and 275°. Total of 8 hours cook time. Wrapped in foil at 170°. Rested in a cooler for 2 hours.
  4. Dantij

    Butcher paper vs aluminum foil

    I'm planning on doing a brisket this weekend on my Lang and was curious about butcher paper. What are the pros and cons of using paper vs foil?
  5. Dantij

    Uneven temps from end to end

    Hi all. I had my Lang 48 patio delivered in October of 2018. I've cooked at least 12 times on the beast and it turns out some impressive BBQ. I'm experiencing 25 degree differences in the pit from end to end. I placed a water pan (bread pan) on the main grate close to the firebox and it...
  6. Dantij

    Uneven temps from end to end

    Hi all. I had my Lang 48 patio delivered in October of 2018. I've cooked at least 12 times on the beast and it turns out some impressive BBQ. I'm experiencing 25 degree differences in the pit from end to end. I placed a water pan (bread pan) on the main grate close to the firebox and it...
  7. Dantij

    Pork Belly 1st Attempt

    Fired up the Lang 48 for the first time in a month. Mother nature finally gave me a break. Smoked a pork belly and a shoulder. Both turned out amazing. Sorry, no pics. My question is about the belly. Should I have trimmed some of the fat off? I was expecting it to shrink down and render...
  8. Dantij

    Burning up wood

    Hello all. I'm fairly new to the forum. Ive been smoking on a Lang 48 patio for a couple of months now. How much would should I expect to use per hour? Ive been going thru 1 split every 30-40 minutes. How much of a factor does the cold weather have on wood consumption? I'm usually cooking...
  9. Dantij

    Rust on my Lang!!

    I have a Lang 48 patio that was delivered in early October. I found a little rust on the weld where the firebox joins the pit. Is this common and what do I have to do to fix this and avoid it in the future? Extremely surprised.
  10. Dantij

    Cleaning exterior of smoker

    Hi all . Just bought a Lang 48 patio. Absolutely love it. I've received plenty of instruction on seasoning and keeping the interior clean, but I also would like to keep the exterior looking new. Any tips for keeping it clean?
  11. Dantij

    Lang 48 patio

    Just bought my 1st offset smoker. Went with the Lang 48 patio. I found a tiny hole under the belly of the cooker, close to the drain. Does this serve a purpose?
Top Bottom
AdBlock Detected

We get it, advertisements are annoying! (But that's how we keep the lights on.)

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.

I've Disabled AdBlock
No Thanks