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. Dantij

    1st Brisket of The Year

    Thanks guys. Ran into a problem with a few pieces of wood that wouldn't burn. They just sat and smoldered. I ended up removing them and replacing with another split. Must've had a little moisture in them.
  2. Dantij

    1st Brisket of The Year

    Nice 50° day yesterday. Fired up the Lang and cooked a whole brisket. Temps were between 260 and 275°. Total of 8 hours cook time. Wrapped in foil at 170°. Rested in a cooler for 2 hours.
    • Dantij
    • Thread
    • Replies: 7
    • Forum: Beef
  3. Dantij

    Lang vs. Yoder Loaded Wichita

    More pics
  4. Dantij

    Lang vs. Yoder Loaded Wichita

    I upgraded the grates to stainless steel and upgraded the tires . That brought the price of the smoker to $2600. Shipping was @ $600. Worth every penny. Cooking good and looking good.
  5. Dantij

    Lang vs. Yoder Loaded Wichita

    I've been smoking on a Lang 48 patio since October and it is awesome. I have read complaints about poor welds but this one was built perfectly . I've cooked in outdoor temps ranging from 30° to 50° and some very windy days. The Lang holds its temps. Mine seems to like the 250° range for...
  6. Dantij

    Butcher paper vs aluminum foil

    Had my 48 delivered last October. Loving the results!!
  7. Dantij

    Butcher paper vs aluminum foil

    I'm planning on doing a brisket this weekend on my Lang and was curious about butcher paper. What are the pros and cons of using paper vs foil?
  8. Dantij

    Uneven temps from end to end

    Hi all. I had my Lang 48 patio delivered in October of 2018. I've cooked at least 12 times on the beast and it turns out some impressive BBQ. I'm experiencing 25 degree differences in the pit from end to end. I placed a water pan (bread pan) on the main grate close to the firebox and it...
  9. Dantij

    Uneven temps from end to end

    Hi all. I had my Lang 48 patio delivered in October of 2018. I've cooked at least 12 times on the beast and it turns out some impressive BBQ. I'm experiencing 25 degree differences in the pit from end to end. I placed a water pan (bread pan) on the main grate close to the firebox and it...
  10. Dantij

    Pork Belly 1st Attempt

    Funny how things work out! I mexicanized my pork shoulder to perfection. Smoked it for @ 3.5 hours, made a tomatillo sauce, moved the shoulder to a foil pan with the sauce and bumped the temp up to @ 280°. Pulled it, served with flour tortillas. The best pulled pork you'll ever make.
  11. Dantij

    Pork Belly 1st Attempt

    Fired up the Lang 48 for the first time in a month. Mother nature finally gave me a break. Smoked a pork belly and a shoulder. Both turned out amazing. Sorry, no pics. My question is about the belly. Should I have trimmed some of the fat off? I was expecting it to shrink down and render...
  12. Dantij

    Lang owners, what should I know?

    Here's a better pic!
  13. Dantij

    Lang owners, what should I know?

    Had my Lang 48 patio delivered last fall. They are simply amazing. You're getting great advice, but experience is priceless. Keep her oiled. That seems to be the most important bit of advice to remember. Bought a custom cover from Covers and All that isn't very custom but it does it's job...
  14. Dantij

    What’s Your favorite wood or wood combo for smoking?

    Hickory and oak, with a bit of cherry. Wishing I could get a hold of apple.
  15. Dantij

    Does the name really matter???

    Does anyone have a problem with smelly ribs from Costco? Its hit or miss for me. Sometimes the ribs smell bad when opened. Other times there's no smell at all.
  16. Dantij

    Thin Fajita Steaks

    Arrachera is not the same as flank and hanger steaks, but you're the expert so I guess I'll just cook them your way.
  17. Dantij

    Thin Fajita Steaks

    I have had tremendous success smoking fajitas on the WSM and the Lang 48. I buy my meat (arrachera) at a Mexican market close by. What I do differently is I do not have the meat sliced in half and tenderized. I smoke the whole pieces of beef. Once they reach 135°, I pull them, slice against...
  18. Dantij

    New Lang 60 in NorCal

    Ok, thanks.
  19. Dantij

    New Lang 60 in NorCal

    Just bought the Lang 48 with all the upgrades. A mini version of yours. How is yours holding up ?
  20. Dantij

    500$

    Love my Lang. Upgraded from a Weber Smoky Mountain 6 months ago and love the new cooker. It was worth saving the money and the wait.
Top Bottom
Back
Clicky