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. Nole4L

    Looking for firewood in Miami

    I've never used them because I'm on the other coast but https://www.fredstevensfirewood.com/ sells wood for restaurants, etc. I think they're up the road a bit from Miami.
  2. Nole4L

    New to the Wonderful World of Smoking Things

    PSU Joe - Sounds like you have all the accoutrements for success. That Thermopen is nice. I bought one about 2 years ago and love it. I would suggest might want to look at a wireless multiprobe thermometer like the Fireboard or Inkbird. I'll leave the whole "who was greater.....Bobby...
  3. Nole4L

    Third time’s a charm!

    Nice looking brisket. Congratulations.
  4. Nole4L

    Another annual bday half hog smoking

    Anxious to see the results.
  5. Nole4L

    Boneless leg of lamb on the Santa Maria rotisserie

    Looks incredible. I'm going to have to give this a try.
  6. Nole4L

    So I bought a rack of Lamb...

    i did my first rack of lamb last year. Here's the post: https://www.smokingmeatforums.com/threads/first-rack-of-lamb.286022/#post-1945775
  7. Nole4L

    Please reel me in on Lang or Shirley - big or small stick burner

    ye I don't have any complaints about the fit of the doors, etc. My Lang seals well and has latches on both sides that add to that. Having said that I'm not someone who thinks that you can take two pieces of steel and seal it up like a refrigerator door. I've seen folks who do all sorts of...
  8. Nole4L

    Please reel me in on Lang or Shirley - big or small stick burner

    I read a few months ago where Lang was going to start selling through distributors. http://blog.langbbqsmokers.com/a-letter-from-ben-lang/ Not sure of the status of this but it might be worth checking if you wanted to get a first hand look. Otherwise if you can find someone here who owns...
  9. Nole4L

    Please reel me in on Lang or Shirley - big or small stick burner

    I am assuming that by "fit and finish" you mean the quality of the workmanship? If that is the case I have no issues at all with the Lang. I've occasionally read where people started looking and found things like a small hole in the weld on the very bottom of the cooker....and they took off on...
  10. Nole4L

    Please reel me in on Lang or Shirley - big or small stick burner

    I haven't tried getting my temps that high but I assume you could. My warmer has 2 baffles that allow you to open up directly from the firebox to the warmer. There's also a removable steel plate that sits in the bottom of the warmer. So you can run it with the baffles open and plate in or...
  11. Nole4L

    Please reel me in on Lang or Shirley - big or small stick burner

    I can't speak about the Shirley but I know about that Lang. I have a Lang 36 Hybrid Deluxe with the option to get heat into the warmer either through the cook chamber or directly from the firebox into the warmer box (in the bottom of the warmer). When I was looking wasn't really looking for...
  12. Nole4L

    Old frozen steaks?

    I would probably make beef stew or beef and barley soup with them.
  13. Nole4L

    Pulled Pork

    That's some good looking pork. I love those Meat Church rubs.
  14. Nole4L

    Help with spare ribs

    I usually trim away that top section (I think it's call the chine). I usually cook it and freeze it to use the next time I'm making beans or collared greens.
  15. Nole4L

    First Brisket Flat

    Congratulations. Looks like you've started to figure out the temps.
  16. Nole4L

    beans

    Not my recipe but these are the best beans I've ever made. You may need to adjust the recipe according to how many you're serving.
  17. Nole4L

    Amateur At Best Needs Help!

    Welcome to cooking brisket :-)
  18. Nole4L

    Amateur At Best Needs Help!

    that's going to depend on what the temps are in your chamber and what temp you want to cook your brisket at. That's why a good thermometer matters. I cook brisket between 225 and 250. If it's just four pounds I would probably cook closer to 225. My other recommendation is start off with...
  19. Nole4L

    Amateur At Best Needs Help!

    A good thermometer makes a huge difference. I use a Fireboard and love it because I can see temps on my phone or on a desktop browser. With a vertical chamber I would probably use at least two thermometers to see what the temps are. My guess is you're going to have a huge variance from top...
  20. Nole4L

    First Smoke

    Welcome! Looking forward to some pictures of your first cook.
Top Bottom
Back
Clicky