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  1. capt dan

    Can my wood be TOO dry?

    That would be the plan I use! A few different kinds of maple make a difference too. Hard maple will burn alot longer than the soft maples.
  2. capt dan

    Graduation Smoke

    Nicely done Bame, beach and BBQ, not too often we see that here! Maybe you can start a trend!
  3. capt dan

    HELP! Need a measurement from a Lang 60.

    This is getting way out of hand, and my response was to BC. And yes there are many here who do have Langs and share info.Nothing wrong with that, Like I said, I think I have helped VERY many folks here with advice, pictures, or input. Your judgement of me is based on 2 seperate threads worth of...
  4. capt dan

    HELP! Need a measurement from a Lang 60.

    Well BC if it is me whom you speak about( head up my ass) thats your opinion. I have helped a ton of folks here, I used to have the points to prove it, thousands of them actually. When a guy asks to get measurements to make a product that is available for sale with a patent, and is only been...
  5. capt dan

    Competition or Catering MUST HAVES!

    good link Jim. I would add, some comps don't allow latex gloves because of allergies. I always use vinyl, they hold up better anyways.Most food servers,schools, kitchens use vinyl too. People at comps are very freindly and will help you more than you would ever imagine. Email me for...
  6. capt dan

    Mullberry

    I use it quite often. seasons quite quickly and is very close to apple.Doesn't make the best coals for us stickburners, but is great as a seasoning wood for flavor.
  7. capt dan

    HELP! Need a measurement from a Lang 60.

    Seems like he did! I support his decision too. I would do the same thing. Nothing personal.
  8. capt dan

    Trimmings from Brisket? Use em?

    Toss it!
  9. capt dan

    Chuckeeeee time in Tennessee

    Chucks are just plain tasty beef. Good lookin Chuck there Pig.
  10. capt dan

    What Type of Wood is This?

    LOL, I would say cherry.
  11. capt dan

    HELP! Need a measurement from a Lang 60.

    check this out and give him a call. http://www.pigroast.com/
  12. capt dan

    Lang Question #2

    yep, same here
  13. capt dan

    My first fatty.. Oh boy!!

    Great lookin work, and smoker full. Since points don't count anymore, I won't bother, cept to say................way to go.!
  14. capt dan

    Lang Question #2

    They are very good quality and sell for about 40 bucks each.
  15. capt dan

    Picked up the Lang 60 yesterday!

    Rain or snow don't bother em as much as big winds across the firebox. I give your paint 30 days. I been there and just gave up. I just spray mine down with spray nonstick stuff from GFS about once evry month or so. Nice shiny metalic black finish!
  16. capt dan

    KCBS First Timer

    You will have a blast, and meet some really cool folks. We can't post links to other sites here, so I can't help you alot, but there are alot of sites that are geared more towards competition cooking. You will get information overload at some of them. I have done 4 of them now, and each one...
  17. capt dan

    Picked up the Lang 60 yesterday!

    You'll get it figured out. Just takes a little time and a half dozen smokes. I am lucky to have a model that Ben did a few years back that has control from the firebox to the chamber, firebox directly to the warmer, and another from the smoke chamber into the warmer. If I get a big fire or heat...
  18. capt dan

    Lang 60 owners!! (or equivalent)

    I use oak for the fuel wood, and use apple and cherry for seasoning woods mainly. I also use mullberry and Flowering crab apple, and maple. I don't pre-burn my wood, its not necessary for the Lang. Just make sure the wood is well seasoned and dry.
  19. capt dan

    Just Ordered a Lang 84 Tandem

    If I could ask...........whats Ben gettin for the double 84's and do they have warmers on them?
  20. capt dan

    Smoking tonight/tomorrow! Urgent Question....

    I have found cutting packers in half really doesn't shave much if any time of the cook. The meat still has to come to the temps needed to render fat and breakdown tissue,The flat may get done an hr sooner. I would plan on a 10-12 hr cook. Resting is always good for the meat so better to be...
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