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All the hand wringing about finishing on time worked out. Planned on 50 Seniors attending. I cooked 3 15lb birds and 2 12lb hams. Brine 2 birds for 24 hours, the 3rd bird I injected with homemade creole butter. I spatchcocked the birds and put them on roasting grates. Cooked between 275 and 300...

I'm cooking TG for 50. Three 15 lb birds and two hams. I've got everything worked out ..... I will brine two of the birds and inject the third. Spatchcock all the birds.... I'm looking for the quickest cook which will be hot and fast..... but the advice I'm seeking is to cook the birds in the...

Ribs, butt and Brisket. Started smoking at 12:30pm, rib dinner at 6pm, butt and brisket hit 203 degrees at 1030pm. Rested brisket for 3 hours, sliced up at 1:30am. Brisket was moist and tender but to me it seemed bland... I may have had smokers nose. Ribs were outstanding. Vacuum sealed...

I have a big cook coming up on my Lang 60. 60 lbs of cut up chicken. Never done a cook this big. Typically for small Cooks I wet brine for about 4 hours. I bought a large cooler to wet brine in ice. Is overnight too long? Also, I'm concerned about temp drop in the cooker one it's loaded. It's...

Finally got around to editing and uploading the video from my first attempt at smoking the Texas Sausage I had made the day prior. } Turned out fantastic! Enjoy.

I've made oven beef jerky before, but this is the first jerky made using my Lang warmer box. Overall I thought it came out okay. I've had better, but not bad for a first try. 6.2 lbs sliced venison 1/4" straps. 2 Cups soy sauce 1 1/2 c brown sugar 6 Tbsp worchteshire sauce 3tbsp black pepper...

Any tricks to clean fat from outside summer sausage casings? Cooked them a bit too high of temp. I want to give these away, but they don't present well ... taste fine.

Today was breakfast sausage, snack sticks and Summer Sausage day. Tomorrow is smoke day. Went well today.

I have 5 butts and a brisket thawing in the fridge for this weekend. Going to make Texas style smoked sausage, breakfast sausage, and possibly some Italian, sticks or summer sausage.... Probably biting off too much...but that's what I do.....wish me luck.

Well, we finally got a break in the weather....had a nice day so planned out a big cook. (Mistake #1). Figured I'd cook a pork butt, couple racks of ribs, a whole chicken, sausage, some burgers and beans. This isn't my first cook on a Lang...owned one for 6 years and sold it about 5 years...

While waiting for the Lang Smoker to arrive, I gave thought to making my own sausage.....sort of went back and forth on it.....Well, I would up buying an Amazon Fohere grinder ..... well...my buddy who hangs out on sausage forums told me to return it and buy a "real" grinder..... He showed me...

Some before and after pictures of seasoning and steam cleaning the new Lang BBQ Pit: I did it a little backwards this time... I sprayed it out with water, brushed it out with steel brush to loosen rust, then rinsed. Then fired up the cooker....got it to 200 degrees to dry it out, then applied...

I have found that wet brining my chicken with a simple salt/sugar and garlic in a cold water bath for 4 hours led to the tenderest and juiciest chicken on the smoker pit. Has anyone else come to a similar conclusion?

I've cooked many butts, brisket, ribs and chicken.....mostly for myself and some events....the events were chicken and pork chops where we ate right after pulling off the pit... but I've never really had anyone order butt or brisket for their event, so I'm pretty curious about timing.... A...

Anyone here in WI that does side gigs with their pit? I'd like to do it...nothing extreme....just party's, graduations, etc. I am wondering what legal hoops you have to jump through to do it legally. Honestly I was thinking about renting me and my pit out to people (I supply me, my pit, wood...

I realize "sausage" is a broad term. I lived in Houston for 6 years back in the late 80's. It's where my love for BBQ began. I used to frequent a bbq restaurant often near downtown...cannot remember the name....One of the bbq places was Ottos, but I'm not sure that was it. Anyway, I used to get...

Everyone has their favorite store bought rubs and sauces, but I thought it would be fun to create a MUST HAVE list of spices/ingredients to make YOUR OWN BBQ rubs and sauces. If you post something off the wall, put what you use it for if it's a must have. I'll create a short list below and add...

Ever since I built the BBQ smoke shed I've wanted to build a prep table. Sort of a...do everything table...stand around and have a beer to preparing meat and sides.... When I had to sell my pit 5 years ago, the project got put on hold. Well now with the new Lang 60 on order, I felt now was the...

Waiting on the next new smoker to be shipped, the excitement has gotten to me. It's been 4 years since selling my last smoker pit...and I've missed it. So recently I've bought $100 in new spices (not done), and $250 in meat. 4 pork butts, 2 pork shoulders, a 15lb brisket, 4 whole chickens and 10...