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  1. lgreenberg

    Lang Owners

    it wasn't pretty.  is there place to load pics on here, or do I need to link?  20 wasn't an issue on the old chargriller (of course using a maverick dual remote thermometer took me from good, to excellent at least on that toy).  the challenge will be the mix of meats and fish this time. oh, and...
  2. lgreenberg

    Lang Owners

    The smoker is seasoned and had its first smoke.  I did pretty good with a few chickens.  I think i might have got them in a bit early. I didn't like the taste of the skin.  But, there is always a first pancake and meat was great.    I found a local source (by talking to the owner of new que...
  3. lgreenberg

    Lang Owners

    thank you!!  I had that feeling.
  4. lgreenberg

    Lang Owners

    i have both enameled and seasoned cast iron. I tend to season with canola oil.  The linseed oil i tend see is for decking/wood. I wonder if it is safe for the smoker.
  5. lgreenberg

    Lang Owners

    thanks!  so i've heard PAM, Flax(Lin) seed oil and Vegatable oil... is there an advantage to any of these,,, I think of the seasoning as analogous to whate I did (and do) for my cast iron pans
  6. lgreenberg

    Lang Owners

    fantastic SmokinCLT.  More great advice.  thank you
  7. lgreenberg

    Lang Owners

    thank you ifitsdeadsmokeit!   I like the advise. :)
  8. lgreenberg

    Lang Owners

    well, my 36" hybrid deluxe arrived last night.  In the morning light I took a tour and wound up with a ton of questions, so your help is much appreciated. seasoning - oil with flaxseed oil, build a fire, pan of water in the smoke chamber and warmner area.  any other great advice? Firebox -...
  9. lgreenberg

    Lang Owners

    probably ribs first...but with the weekends being so booked, it might wind up being chickens, because they smoke faster. :)
  10. lgreenberg

    Lang Owners

    wow. I would have never thought of this.  thank you all for encouragement.  I hope its here in the next 4-5 days.  then its time for "home schooling" pics will be posted.  My family and friends love what I can do with the Chargriller, now its time for gourmet Q.  Well, for California that is.
  11. lgreenberg

    Lang Owners

    Well, I broke down and bought one.  Of course I decided to go with the 36" Hybrid Deluxe.  When it gets here, there will be shouts of joy and time to learn the magic of stick burning :)
  12. lgreenberg

    Lang Owners

    Thank you Gary.  I grew up in SJ and live about half way from SJ to Sac :)
  13. lgreenberg

    Hello from San Francisco

    Thank you all for the welcome.  I look forward to your help moving from talented to newb to a pretty good backyard smoker :)
  14. lgreenberg

    Lang Owners

    I've been looking at the Lang 36 for a while. the only thing that stopped me was the shipping cost to CA.  Well, that and having to split wood.  Any thoughts on where else to look or do I commit to the 2k it will cost (total)?
  15. lgreenberg

    Hello from San Francisco

    Well, not exactly San Francisco, but close enough.  Unlike SF, I have plenty of parking and  sunny backyard made for smoking.  I use Chargriller half barrel, with a side smoke box -- though I tend to use charcoal and chunks of wood for the smoke.  Not a lot of options for sticks in my area. I...
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