Toggle sidebar

Search results

  • 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.
  1. smokinnascarfan

    Keeping meat warm ?

    I was thinking about buying a steam table. Im looking for something I can keep all my meat and side dishes hot. Is a steam table the best option to keep meat hot where you serve it? Ive never used a steam table but lots of buffets have them.
  2. smokinnascarfan

    Santa Maria grill - question

    'm going to try and get one made next week. I was going to build my own smoker but ended up just buying a lang smoker. My next smoker Im going to make. I can get 1/4 steel rolled pretty cheap. But now I want a grill with fire so I can have the best of both worlds. Some stuff is good cook in a...
  3. smokinnascarfan

    Santa Maria grill - question

    I've been looking for a nice santa maria grill with a lid and every time I find one I like it takes more than 7 weeks to get it. I need one less than a month. I have a welder that's done a ton of work for me so I know I can make one. The only part I need help with is the part that raises it and...
  4. smokinnascarfan

    Lang Owners

    I will heck into this one. Thank you! I seen one like it on bobby flay bbq addiction and it sells for almost $5,000. I'll google klose and see what I find.
  5. smokinnascarfan

    Wings Inaugural smoke on my new Mini Weber Smokey Mountain. Mini WSM

    My smoker will get as hot as I need it. Next time Im going to make sure the wings are dry. They might not of been dry this last time. The one time I think I had perfect skin my smoker was 350. I wish I could make good wings at 250 degrees so I can cook other meats at the same time
  6. smokinnascarfan

    Wings Inaugural smoke on my new Mini Weber Smokey Mountain. Mini WSM

    Im trying to perfect wings in my smoker. I've made wings good once but did not take notes on my pit temp etc so I can't repeat what I did. All I know is my last wings had bad skin. I don't want to have to use a second bbq if I don't need too.
  7. smokinnascarfan

    Wings Inaugural smoke on my new Mini Weber Smokey Mountain. Mini WSM

    What pit temp did you cook the wings in to get perfect skin? Do you have to smoke over 300 to get perfect skin.
  8. smokinnascarfan

    Lang Smoker 84 From California

    Got a smoke for pulled pork and good ribs. I have to learn to make all bbq. I buy a second pit that I can cook over fire. Looking for a Santa maria grill with a lid.
  9. smokinnascarfan

    Lang Owners

    I would like to cook 10 at a time. I would like something that has a lid option. I go to the strawberry fest every year in April but I need something sooner. I have ways of building my own but have to find a good system to raise it and lower the grate. Making one is a option. I could of made the...
  10. smokinnascarfan

    Lang Owners

    We'll for me it's too late on getting the lang chargrill. I'm either going to build one or buy one. The one in the picture would fit on the front of my smoker if I removed the wood basket and maybe extended the trailer on the front. I wanted a smoker but I got to be able to make good tritip
  11. image.jpg

    image.jpg

  12. smokinnascarfan

    Lang Owners

    I should of bought mine with a char grill now that I think about it. My plan now is to get a Santa maria style grill made and put it on the front of the trailer where the wood basket is now. I took a bbq class and he smoke it to rare and finish it off over flames. I think thats the way to do it...
  13. smokinnascarfan

    Lang Owners

    I just got my new Temp gauges in today. I was trying to cook it to rare and finish it off over fire but my fire was not too hot. I don't want rare and I don't want it too cook, I want it between rare and medium that still juicy. If I just smoke it next time Im going to take it out 5 degrees...
  14. Lang Owners

    Lang Owners

  15. photo.JPG

    photo.JPG

  16. smokinnascarfan

    Lang Smoker Questions

    Im still learning how to use my new Lang Smoker. I have the 84 deluxe. I think Im getting closer to what I need to do to have good bbq every time. Im going to write what I think I learn so far and any lang owners can let me know if Im close or flat out wrong etc. 1. The first time I fired up my...
  17. smokinnascarfan

    Need A Little Help ~ DRY BEEF

    My pit has two gauges and both read the same. If I would take a guess why my meat was dry based on everything I read is I did not allow my coals to get the pit to the right temp. I had wood on fire and my pit was inconsistent. Im sure it was as high as 300 and as low as 200 in the cooking...
  18. smokinnascarfan

    Lang Owners

    I just started cooking on a Lang 84 Deluxe. So far I cook good chicken at 350 degrees. Beef I tried brisket and tritip and both came off dry. Not sure why yet. I can cook a good tritip on a regular weber grill thats juicy so I don't understand why my meat is dry using the Lang. I injected the...
  19. smokinnascarfan

    Need A Little Help ~ DRY BEEF

    Im using just the temp gauge thats on the smoker. I think its pretty accurate. The smoke holds good temp once you reach the temp you want. Today I had it between 250 and 300. As far as the meat goes we like our beef med well. Today I cook it to rare just to see and it was too rare for us. I...
  20. Need A Little Help ~ DRY BEEF

    Need A Little Help ~ DRY BEEF

Top Bottom
Back
Clicky