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  1. smok'n steve

    Lang's "3rd generation" smokers!!

    I wonder if he is rolling his own cylinders now? rickandtaz---What is the thickness of the new 48? You have any close up pics of your new Lang? Your right, Ben is absolutely awesome to deal with!
  2. smok'n steve

    Loaded the lang w/ Briskets & Spares

    Yes, I cut the original shelf down and welded some flatbar "sled rails" to the legs to make it easy to slide around. It's good for doing jerky too:-) You'll notice the slide outs are made from the old original bottom grates
  3. smok'n steve

    Lang's "3rd generation" smokers!!

    I wonder who is getting them, I didn't see any pricing. Maybe he is selling them as test smokers to repeat customers? Anyone else see these or had the privilege to cook on one?
  4. smok'n steve

    Loaded the lang w/ Briskets & Spares

    I think the same cut of meet in the UK would be a corned beef, but when we BBQ that, we get it fresh without the corned beef spices. The cut is so tough that it needs to be cooked low and slow, and then rested for the best results:-) My briskets were pretty much servable at 1o hours, but I let...
  5. smok'n steve

    Loaded the lang w/ Briskets & Spares

    Sort of Neens, When I did all the mods on the LAng 60, I installed cast iron bottom grates for ease of cleaning, heat retention, and to make grilling easier. The grates are commercial restaurant charbroiler grates. I think there is 11 of them at about 5" wide by around 22" deep. Here is a pic...
  6. smok'n steve

    eye round for jerky?

    Updated after looking at my notes I don't cure my jerky but I turn out some pretty fine stuff. I Smoke at 160 degrees for 1 ½ hours, then fade from wood to propane for fuel to prevent over smoking, Cook at 180 to 200 for another 3 ½ hours or till the jerky slightly cracks(remember it will...
  7. smok'n steve

    Lang's "3rd generation" smokers!!

    Anyone seen or know anything about Ben lang's new smoker design? He calls it 3rd generation. Here is the website---- http://www.pigroast.com/ Looks like he is avoiding having to buy tank heads for his rolled tanks and welding flat ends, but there are other changes too!!! Anyone out there...
  8. smok'n steve

    eye round for jerky?

    I usually use topround--get it on sale at 1.99/lb. I start my smoke around 200 then drop off a bit. If i remember right, I give it 3 to 4 hours of smoke in the pit, then I switch to gas and ramp to 160 or so for a total cook of around 8 hours or till the jerky bends and cracks but doesn't...
  9. smok'n steve

    Trying Spare Ribs Today

    looken good, here is a u-tube link for trimming if you want to try that:-)
  10. smok'n steve

    Blueberry Pancake Breakfast Fatty

    Thats all I can say---Wow! Any breakfast restaurants in your neighborhood? Bet they would sell all you can make!
  11. smok'n steve

    test pic from smoker poker

    I-Photo cause I have a MAC---I use photobucket to transfer from my MAC to the forum. Steve
  12. smok'n steve

    Loaded the lang w/ Briskets & Spares

    I am not a seafood lover, but I have a friend who I think has steamed them in his Lang 60, by filling the baffle with water and cranking up the fire! Even though I don't eat it, my opinion is that smoke anf lobster don't mix if your already paying over 8/lb!! Hell, I'll smoke at 10 degrees in...
  13. smok'n steve

    New to the Forums - Longtime smoker

    What Wayside said about back yard briskets---they rule!!
  14. smok'n steve

    test pic from smoker poker

    Looks like a pretty yummy test!
  15. smok'n steve

    Saying hello and thank you!

    What Laughingpanther says "It's not the size of the smoker that matters, but the flavor of the meat coming out of it" SMS
  16. smok'n steve

    Loaded the lang w/ Briskets & Spares

    Thanks for the nice comments:-) Sorry no invite there Dick--I should have because everyone who showed up had to bring a dish---maybe I would have gotten one of your famous fatties! Curious Aardvark-- It was BBQ beans in the dutch oven and we had 24 family total with all bringing something to...
  17. smok'n steve

    Help?

    Thanks for all the help guys!!!
  18. smok'n steve

    Please Meet Cooper (My new Mini-Lang)

    Some of the best fatties I have ever seen there Dick!! Did Elliott eat the whole thing?? Steve P.S. POINTS FOR THE FATTIES !!!!!!!!!!!!!!!!!!
  19. smok'n steve

    Loaded the lang w/ Briskets & Spares

    Here is some Q-views, I wish my presentations were better for you but I was caught up in the serving process instead of the pics!! We were having a re-union yesterday for family from out of state and I did up 25 pounnds(3) of center cut briskets and like 13 pounds of Spare Ribs. I trimmed the...
  20. smok'n steve

    Help?

    You can't get the seeds--I read about them--they are a new pepper and the seeds aren't available---if you try to try dry and use the ones in the peppers, they apparently don't come out right?
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