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  1. Dantij

    Thinking about this WSM. Positives/Negatives ?

    I've been cooking on the 22 for 10 years and the thing is awesome. Never used a guru. Didn't see the need for one. I've done over night cooks and held temps thru the night and into the morning. Cleanup is a little messy with the water pan but it's worth the reward. Look into the stainless...
  2. Dantij

    got my WSM today

    The cajun bandit is the way to go. Bought the stainless steel door, fits perfectly, retains the heat better than the original, and it looks cool!
  3. Dantij

    Northern Stick Burner Users

    I'm just south of Chicago and keep my Lang outdoors under a cover. I've had it for one year and you will get a little rust on the firebox that is not from the elements but from the paint flaking off due to the high heat. Nothing a can of high heat paint can't fix!! Bought my cover from...
  4. Dantij

    How long to get offset smoker up to temp?

    I recommend you learn how to cook on your pit before you start cooking with a guru. You'll have a much better understanding of temperature control, fluctuations, amount of fuel to use, etc.
  5. Dantij

    Heating up smoker

    Wow, I'm shocked to see that door bulging like that. Send that pic in to Yoder. See what they say before trying to "fix it" yourself. You might be creating more problems if not done right.
  6. Dantij

    Heating up smoker

    Post some pics please.
  7. Dantij

    Heating up smoker

    ...that's a lot of steel that needs to be heated up so taking the temp up to 300° will help give you more even temps across the chamber. Is it new? That's a well made smoker. I doubt you are having trouble with leaks.
  8. Dantij

    Heating up smoker

    You're not using enough wood for that size smoker. I cook on an Lang 48 offset and I usually burn 4 -5 wood splits along with 10 briquettes to bring the temp @ 300°. That's a
  9. Dantij

    Another lang question.

    Ribs look great. Nice smoke ring. I can practically taste the smoke!
  10. Dantij

    Lang 36

    Phatbac, Love the 48! I've been cooking on one for 10 months now. What an amazing rig. Worth every penny.
  11. Dantij

    Comparing Johnson and Lang minimal units for home use

    Love my Lang!! You'll be waiting a long time for the Shirley Fab but they appear to be worth the wait. Paying for shipping sucks but it was my only option. Worth every penny.
  12. Dantij

    New Lang Fatboy has arrived!

    Kinda makes my 48 look like a little booger!
  13. Dantij

    Retiring MES40 - Offset vs Traeger Pellet Smoker? (Or WSM??)

    The WSM 22In. is probably going to be the best option in that price range. I have one and still use it from time to time. I upgraded to a Lang 48. My neighbor has the Char Griller and it's not very good. I never used the guru with the WSM and dont see the need for it. That will hold temps @...
  14. Dantij

    OG (Grilla) performed flawlessly! These Ribs were great!

    Cooking on a Lang 48 offset. Fire is always clean. I use oregano, thyme and sage in my rub along with other common bbq rubs. I think that's why they tend to be a bit darker. I'll post pics on my next cook.
  15. Dantij

    OG (Grilla) performed flawlessly! These Ribs were great!

    They look amazing. How do you get that color? Mine always turn out darker.
  16. Dantij

    Not so good first cook on my Lang 48

    Great job. Need a hand with them burgers?
  17. Dantij

    Dry meat struggles

    Guys, I've cooked briskets and butts for 12+ hours at 225-235° on my WSM and I've cooked briskets at 275° for 8 hours on the Lang. I will forever cook my briskets at 275°. In all fairness, I havent cooked a brisket at 225° on the Lang, and I do not see a reason to. Weather permitting...
  18. Dantij

    Dry meat struggles

    Busy day at the office.QUOTE="WaterRat, post: 1956240, member: 204844"]A few questions and some advice. How long was you total cooking time on the ribs and brisket? How did you determine the ribs were done? How did you determine the brisket was done? A big thing to understand with smoking meats...
  19. Dantij

    Dry meat struggles

    Is it a whole brisket or just the flat? Are you wrapping it after 6 hours? You can probably take the internal temp up to @200°. I've been cooking my briskets at 275° and pulling them when they hit @200°. I'm still experimenting with a new smoker but this method has been consistent and tender...
  20. Dantij

    Not so good first cook on my Lang 48

    Guys, Anything new to report??
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