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  1. alblancher

    Lang Seasoning

    Hello Zotie On my 36 I just let it get hot, spray with water, close it and let it drain/steam.  I wipe down the grates, maybe spray again and let get back to temp.  Then I cook.  I guess I cook often enough that I am not worried about steam cleaning after a cook, just before.  I try to remove...
  2. alblancher

    Mailman, Meatman or me? Tough Ribs

    Do the slabs your butcher get come from a national packer or are they locally raised.  I'm just guessing that they could be from an older, mature pig. Only thing I could suggest is to get a slab or two from both the meat guy and the chain store.  Cook them the same way and do a taste test. I...
  3. alblancher

    Ok, if they use Sodium Nitrite to poison wild boar how will it affect your cure calculations?

    Can't believe you found that Martin but what it says to me is that my original question is appropriate. It is possible that research will allow use of the nitrite poisoned animal with the caveat that the meat not be cured or preserved with methods other then freezing or canning.
  4. alblancher

    Ok, if they use Sodium Nitrite to poison wild boar how will it affect your cure calculations?

    Ok, let me try and be clear.    No one should pick up dead animals and eat them without knowing how and when they where killed.  I though that goes without saying. Wild pigs do an amazing amount of damage, my property is proof. Hunting and trapping has done little to stem the growth of their...
  5. alblancher

    Ok, if they use Sodium Nitrite to poison wild boar how will it affect your cure calculations?

    AKA the reason for using Sodium Nitrite.  As described in the article and as we all know heat and water rapidly break it down.  It would not leave tremendous amounts of residuals in either the environment or the animal itself Definitely would not use the meat of an animal killed with a mercury...
  6. alblancher

    Ok, if they use Sodium Nitrite to poison wild boar how will it affect your cure calculations?

    I read an article where swine and wild boar are particularly sensitive to sodium nitrite. There  is a possibility that the chemical will be encapsulated, mixed with bait and used as a poison to reduce wild boar herds.   The chemical binds with the hemoglobin in the blood stream similar to carbon...
  7. alblancher

    Lang 36 Stretch. Good quality, good smoker

    Nice looking smoker.  What is a 36 stretch?  The website shows a hybrid (2 doors with one side a grill) so I'm confused.  You have one door and the  smoker is as long as a 108?  Did you have it custom made?
  8. alblancher

    Just got my Lang

    I've had nothing but good experiences with my 36.  I normally overfill my Lang when I cook so I shove meat up against the far left side where the smoke enters the chamber after passing under the plate.  That spot tends to be hot on the Top side of the meat.   Since the smoker is full I have meat...
  9. alblancher

    Water in fire box

    Keep it clean and covered! 
  10. alblancher

    Smoke house questions

    Do you intend to do any cold smoking.  If you are you will need to give the smoke time to cool off before entering the smokehouse. I built a 6x6x8 smokehouse about 3 ft off the ground, then a 3 x3 x 2.5 fire box about 8 ft away and connected them with heater vent.  I am able to cold smoke...
  11. alblancher

    getting dry cured bacon crIspy

    Why do you soak in cold water.   I just brush the extra salt and cure off, maybe do a quick rinse, let dry and then smoke.   I thought the whole idea of doing a dry cure was to reduce the amount of moisture in the bacon? Not sure about the ham like texture either but that's just me and I am...
  12. alblancher

    Off-tasteing Q ???

    Looks like your smoke generator is working overtime.  I've never used one but the white smoke is pretty obvious in this picture
  13. alblancher

    Need brisket advice

    I don't know what a butcher paper wrap is either.   I wrap with foil and then towels before going into the cooler.  3 or 4 hours in the cooler before serving, in my opinion only improves the flavor. I use a lot more flavorful rub when cooking for my family or friends because I know they don't...
  14. alblancher

    Buying a Smoker

    Mike The amount of mass in relation to the size of the pit is important.  400 or 500 gallon is your decision to how much food do you want to load, how much wood do you want to burn.  I bought a Lang 36, a bit small maybe but I normally smoke for 10 to 12 people and I can cook a lot of food...
  15. alblancher

    not another typical tar question

    This has been going around for quite a while now and I think the best way to answer it is to say,  if you do too much of anything it will become bad for you. Normally it isn't the amount of tar that is questioned but the amount of carcinogens derived from the NO that forms the smoke ring.  I...
  16. alblancher

    Off-tasteing Q ???

    I don't suggest you clean the smoker when you are cooking a piece of meat.  I couldn't imagine the smoker being that dirty. From your post I think you are saying that the drippings from the meat are falling on to the heating element, producing thick white smoke?  I'm not familiar with electric...
  17. alblancher

    Wood consumption.

    It's just so hard to say how much wood I burn.   I have a couple of sturdy black boxes that I keep my wood in at the house.  The boxes are maybe 4 ft long,2 ft wide and 2 ft tall.  I can do maybe three long smokes with a single box of wood.  The wood is split into pieces about the size of a beer...
  18. alblancher

    MES taking forever to heat up

    let's see.   Sitting in the sun on a 70 degree day with the temp reading 107 degrees?   Did you plug it in? or turn the knob to on?  HeHe  happens to the best of us!!
  19. alblancher

    Can a 4lb Flat be done in four hours???

    Your call.  It will get more tender in the ice chest.  There should be liquid in the foil.  Was it "bending" when you removed it from the smoker?  Any visible blood or un-clear liquids?
  20. alblancher

    Wood consumption.

    Well lets make one point.  It takes a good deal of wood to get a heavy built rf to temp.  You got a lot of steel to get hot.  Once to temp you can normally maintain the heat with a smaller fire.   An inexpensive offset is easy to heat up and will lose heat pretty fast when the fire dies down.
Great deal on LEM Grinders!
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