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Blizzard baby backs on the Lang
Thanks to all. I've cooked several times in cold weather, even cold and windy, but all of my cooks have been in the backyard with a 5 ft privacy fence cutting the wind. Yesterday I had the smoker in front of the house with no protection and it was a real challenge. I was adding splits every... -
Blizzard baby backs on the Lang
I was planning on going the whole smoke unwrapped but the weather changed my plans. The wind was blowing pretty good today so I wanted to speed things up. Thanks for the advice. Next time around for sure. -
Blizzard baby backs on the Lang
Blizzard baby backs sounded better than snow storm baby backs!! -
Blizzard baby backs on the Lang
30 miles south of Chicago. Expecting 6-10 inches. Got @ 4 so far. -
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Blizzard baby backs on the Lang
Thanks guys. Pics of the beef ribs to follow momentarily... -
Blizzard baby backs on the Lang
Did 2 slabs of baby backs today on the Lang. I had a nice day with absolutely nothing planned so I figured I'd beat the snowstorm. Well... the storm didn't follow script so I was outside in the wind and snow with the smoker eating wood like they were pellets. Kept a steady temp between... -
Just pulled the trigger on my next smoker....
I am so glad I pulled the trigger on the Lang. I spent 2 years trying to justify spending that kind of money on a smoker. The wife supported me 100% . It was money well spent. We do a lot of entertaining over here because of the BBQ that comes off that thing. Friends and family are envious...- Dantij
- Post #27
- Forum: Wood Smokers
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Just pulled the trigger on my next smoker....
The tires opposite the firebox turn. It is very easy to maneuver.- Dantij
- Post #18
- Forum: Wood Smokers
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Just pulled the trigger on my next smoker....
Way to go!! That's what I cook on. You're gonna love that beast.- Dantij
- Post #16
- Forum: Wood Smokers
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Time to go all in.
I've owned my Lang for 2+ years and I agree with Al. They are amazing cookers that produce amazing Q but the welds aren't perfect. Most fabricators are grinding their welds to produce that " perfect weld". Lang claims if a welds is done properly, it does not need to be grinded down. Since the...- Dantij
- Post #14
- Forum: Wood Smokers
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A little more baby back rib advice
I am also closer to the 2.5, 1.5, 1 at 250°. This gives me great results that my crowd likes.- Dantij
- Post #7
- Forum: General Discussion
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"Bonless Pork Ribs" Attempt, Success!!! - Q-View Inside
Where do you live? Ribs for $1.99 are a steal in my area!! -
Rack of Pork
Cooked one yesterday also. I've cooked several now and everyone agrees that it is the absolute best chop they've ever eaten. So easy, so cheap. Can't beat it. I never brined due to the 10% solution that is already added to the roast. Should have taken pics. Gorgeous hunk of pork! -
Which size Weber Smokey Mountain would be best? 18 or 22?
BTW, I always use the water pan when smoking butts, brisket , and ribs. Never had a problem with the fat burning in the water pan. There are a few things I love cooking without the pan though.- Dantij
- Post #10
- Forum: Charcoal Smokers
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Which size Weber Smokey Mountain would be best? 18 or 22?
Get the 22 and never doubt your decision. I've been told that the 22 holds temps better and has less temp fluctuations .- Dantij
- Post #7
- Forum: Charcoal Smokers
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Fat Cap removed and placed above fire
I do! I put the fat trimmings on the rack above my brisket and let them drip down.- Dantij
- Post #2
- Forum: General Discussion
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Late brisket stall
Kind of makes sense. I Figured 260° was 260°, whether its in a stick burner, a bullet smoker, or a gasser. I literally watched the temp fall one tenth of a degree at a time. The temp in the Weber was @250, the temp in the gasser probably dipped down to 150 or lower before I had a probe at the... -
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Late brisket stall
So I decided to do an 8 pound brisket flat Sunday morning for the football games later in the afternoon. Woke up at 4:30am to get started. What I've done in the past and works well for me is I smoke it on my Lang for the first 5 or 6 hours, then wrap in butcher paper and transfer it over to...
