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  1. capt dan

    Visit to Lang Manufacturing

    Love my 60 deluxe w/warmer! I do wish it was a chargriller on the nose instead of the woodbox!
  2. capt dan

    Lang 60 owners!! (or equivalent)

    The 60 is not too big, especially once the word gets out that you know how to cook Q with wood. and just so ya know, no one uses a waterpan or water on the baffle of the Lang that I know of.
  3. capt dan

    3 pork shoulders - got 'em on sale!!

    Good thread Laurel! Thanks for tryin the scored butt.Cap up is the way to go with reverse flow, scored and rubbed with good rub is the icing on the cake! Experimenting is fun, comparing tastes is rewarding and enlightening.
  4. capt dan

    Winter Thaw Out/ Practice cook! April 24-25

    And it was a great time. Thank you GLBBQA and you too Bubba for all the hard work, and your donation(again) of a fine UDS for the raffle! Richtee and myself had a great time. Friends ,food and fine beverage consumption at its best. See ya next year!
  5. capt dan

    Newest OTBS Members

    A six-pack of the finest! congrats to all of you. Keep up the good work!
  6. capt dan

    This may not belong on the forum but......

    Nice job Pig, I would love a platter of that. I would give ya points, but why? Any ways, a big high five for sharin the recipe and the great pics.
  7. capt dan

    SMF Premier Tag gone?

    Could it be................. Free at last, Free at last!!
  8. capt dan

    this weekend's smoke

    By law, the companies that enhance their meats by injecting solutions have to label them as such. All pork packing companies do NOT enhance meat, many do, but not all.
  9. capt dan

    Pulled pork for the lazy man

    Now I have my own opinions about how to correctly smoke pork butts,and they do NOT include crock pots, pressure cookers, or microwaves. You can save that stuff for "Betty Crocker, inovative cooking". If you are in a hurry to have genuine BBQ , hire it done or buy it. It's not an On demand type...
  10. capt dan

    pork tenderloin

    Thats a loin, not a tenderloin, big difference, glad it turned out for ya either way!
  11. capt dan

    Quick Chuckie Questions

    If ypou are gona slice it, take it to 160-165, pan and foil it, and smoke to 175-180, rest an hr, slice and add seperated juices!
  12. capt dan

    interesting and troubling

    Looks like the mods have listened. Congrats brian! Now about the thousands of members who really are not here?
  13. capt dan

    I'm back

    He's been in the "woodwork"! Thats a long time to play with poultry for sure, especially at that low temp. Let's please make sure the friendly advise that is given is also safe!
  14. capt dan

    BBQ Challenge Biscuits and Gravy - Lots of Qview

    I could eat a chitload of that right there. very nice.Awesome directions and recipe!
  15. capt dan

    Oak or Maple?

    Nothing wrong with ash, its a great fuel wood for stickburners, light in flavor or taste. even lighter than maple.
  16. capt dan

    Oak or Maple?

    Its not maple, looks more like ash to me. possibly white oak, but not the red oak
  17. capt dan

    more cooking time for more meat?

    Goes for briskets and chucks too!
  18. capt dan

    Pork Butt Question

    I would smoke it till ya can't smoke it any longer then go for the oven. I don't see a good reason to smoke something till its still not safely cooked and than start again another day. If it was beef, I would say OK, but pork is alot different IMO.
  19. capt dan

    Type of Oak for smoking

    I should have stipulated : in a stickburner. Meaning oak is my fuel, apple, cherry,mullberry,maple,or flowering crabbapple are my flavoring woods.
  20. capt dan

    Holy crap these are HUGE

    Unless they are giant people with no side dishes, you should be good. those things are like 1/2 pork chops!
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