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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
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.
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