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  1. va_connoisseur

    200 person wedding

    That's some great advice JD but am I reading it correctly, you froze the brisket for 2 months prior to serving? I never knew that was an option. I have a vacuum sealer that I have never used. That's pretty interesting.
  2. va_connoisseur

    200 person wedding

    Dale, where are you located? Maybe there are some folks that could give you a hand the day of because this is a heavy lift for a UDS. Good luck
  3. va_connoisseur

    Choosing a Smoker for Capacity

    For 20 ribs at once, maybe a Stumps Baby, and ypu would need rib racks. They run about 2grand new but there are some used units floating around.
  4. va_connoisseur

    200 person wedding

    200 people + wedding + one meat ( on one UDS) = A lot of stress. Al is right on his calculations. How are you pricing this? Are you dropping off or serving? That's a heavy lift either way. My recommendation would be to do a test cook with say 5 ten pounders and see what you're to timing is...
  5. va_connoisseur

    First brisket

    Looks good.
  6. va_connoisseur

    First brisket

    IMHO all a brisket needs is salt, pepper and some good hickory wood. But if you inject with apple, spritz with it as well
  7. va_connoisseur

    Will following this method result in a "lightly smoked Pork Butt"?

    Apple and pecan are good woods with a lighter smoke flavor than hickory or mesquite. As Alblancher said, stay away from the thick white smoke. That typically occurs when the fire is not getting enough air. Watch your vents and you'll do well. The WSM is a good smoker
  8. va_connoisseur

    Lang Owners

    I misread, thought you had tried injections. Got it.
  9. va_connoisseur

    Lang Owners

    Question: If everyone loved the food without an injection, why inject? I'm curious.
  10. va_connoisseur

    Ts 120p by meadow creek

    Looks great. A little wire brush love and some high temp paint and she'll be a pretty as day one.
  11. va_connoisseur

    Lang Smokers vs. other Top of The Line Smokers

    That's interesting. The Meadow Creek is similar to the design my builder uses. Never had an issues maintaining a small hot fire. RB, I appreciate the info. Like I said, I know how to cook on them but I am no expert in their design.
  12. va_connoisseur

    Lang Smokers vs. other Top of The Line Smokers

    OK. My question was too general. To your point above, I've answered all those questions. Let me be more specific. I hear people beat up on Lang or Bubba and praise Meadow Creek. To me, the untrained welder, the basic difference is one used a matte style paint and doesn't always grind all the...
  13. va_connoisseur

    Lang Smokers vs. other Top of The Line Smokers

    RW, I hired a local guy to do my last build and to me (the untrained eye) it looked and performed great. The only reason I got rid of it was because I want a larger one and the backyard is only so big. My question was more about what, if anything, are some thing I should ask him about on the...
  14. va_connoisseur

    Lang Smokers vs. other Top of The Line Smokers

    I'm looking to replace my 120 with a new rig (250 or larger). What are some things I should pay attention to? Where can I find your website or copies of your work RB? Thanks.
  15. va_connoisseur

    Lang Smokers vs. other Top of The Line Smokers

    What he said. Seriously. Every word.
  16. For my Lang lovers - Is this a fake?

    For my Lang lovers - Is this a fake?

  17. va_connoisseur

    For my Lang lovers - Is this a fake?

    I saw this on Craigslist and was going to pull the trigger until I saw smoke stack on the front? Did I miss something? Did Lang's ever have a front stack? I'm 99.999999% sure the guy is a fraud as he said he went down to ALABAMA to pick it up from the factory.
  18. fake lang.jpg

    fake lang.jpg

    • va_connoisseur
    • Media item
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    • Album: For my Lang lovers - Is this a fake?
  19. va_connoisseur

    Salt & Pepper Brisket on WSM 18.5

    Looks good. With brisket, simple is better. Smoke, heat, salt and pepper.
  20. va_connoisseur

    First attempt at a boston butt

    Looks good. Welcome to the addiction that is bbq. LOL. And using a stand mixer to shred pork? Well played my friend. Well played. If you're worried about the accuracy of your probe, do a boiling water test. (Get a pot of water to a rolling boil, insert probe. Should read ~212.)
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