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  1. IMG_20160828_153537.jpg

    IMG_20160828_153537.jpg

  2. vinny mozz

    Newbie

    Welcome aboard fellow NYer
  3. 20160717_172816.jpg

    20160717_172816.jpg

  4. vinny mozz

    Ribs on the Lang

  5. IMG_20160717_132749.jpg

    IMG_20160717_132749.jpg

  6. IMG_20160717_152857.jpg

    IMG_20160717_152857.jpg

  7. vinny mozz

    Ribs on the Lang

  8. Ribs on the Lang

    Ribs on the Lang

  9. IMG_20160717_181337.jpg

    IMG_20160717_181337.jpg

  10. vinny mozz

    Ribs on the Lang

    First rack of ribs on the Lang. Rub with Meat Church Honey Hog and Honey Hot Hot. And a quick glaze at the end. The Lang is impressing me on every smoke. Temperature control is easier then I thought. And doesn't burn as much Wood as I thought. I had it at 230 the entire cook. And NO wrapping
  11. vinny mozz

    Dang, Ny'ers

    Looking good. Orange County in the house. Im coming from Washingtonville. Ill be over to taste
  12. Whole Hog 4th of July.

    Whole Hog 4th of July.

  13. vinny mozz

    Whole Hog 4th of July.

    Picked up a bbq box and decide to try a whole hog. I didn't know how it was going to work out. I had so much much food on the grills and needed something that was set it and forget it. I must say. Other then added charcoal on top, that was the case. The the pig came out perfect. Big hit.
  14. 20160704_164235.jpg

    20160704_164235.jpg

  15. IMG_20160704_135626.jpg

    IMG_20160704_135626.jpg

  16. vinny mozz

    Cherry

    I never had the issue of a bitter taste with cherry
  17. vinny mozz

    New griller here from Central New York

    Thank you for your service. The NYers are multiplying. Smoke on
  18. vinny mozz

    FIRST RUN WITH THE LANG, SPATCHCOCKED CHICKENS

    AL, This is also my first stick burner and wow what a difference in taste. Good Luck with it. Enjoy
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