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Lang 36' Original Smoker For Sale. Used in good condition. New cost today is $1,500 with consider $900 or best offer. Have good supply of dried wood to be included. Located near Lexington, NC. See Lang website for more details. https://www.langbbqsmokers.com/lang36/lang36_original.html

Pastrami from two different cure methods and different cuts of beef. Had been wanting some Pastrami after reading all the other fine post on the forum, So here we go. One was from fresh Top Round and the second was from store bought Corned Beef (Brisket Flat,already cured).  For the Top Round...

Spatchcock Chicken. I have done a lot of chicken many ways in the past and wanted to try my hand at Spatchcocking this bird. In the end I have to say that this is a great way to prepare a tasty yard bird. Pick up this 6# beauty for $.89/lb for this smoke. After rinsing with cold water mixed up...

Quail hunting with a friend who has two well trained pointing dog. One is setter and the the other is a pointer. They work together as a pair and honor each other and are a pleasure to watch them work in the field. After cleaning the quail they were placed in a sauce pan and covered with a...

The prime rib smoke was for our New Years dinner and had been lost in the computer until now. It turned out extremely good and as with all prime ribs a favorite at this house. This prime rib weighed in at 3.5 lbs without 2 bones. First a coating of Worcestershire and Soy sauce, simple rub of...

This is my first venture into sausage making and going with Kielbasa with Jalapeno Pepper and Hi Temp cheese.  Joe (boykjo) was kind enough to send me some of his Kielbasa seasoning and directions. Ground and weighed out 5# of fresh pork butt and mixed in Joe's seasoning and placed in the...

Pick up these two butts on a great deal at $.87/lb after discounts. Needed to make more BBB and a rolled pork roast. Removed the bone from each and split them keeping the top fat cap half for the BBB and the bottom half for the rolled pork roast. I  followed Bear's "Step by Steps" for curing the...

Need some help locating a 3/8" stuffing tube for Gander Mountain 5# Vertical Sausage Stuffer. GM has been no help and does not have this smaller stuffing tube that fits. The base is 1.5" for fitting. Thanks in advance.

Having previously lived in Louisiana and knowing about Satsumas, I had a bushel shipped to NC. This is a super tasty treat if you like a very sweet delicious fruit. IMHO there is no place to find these outside of LA.  Special thanks to Foamheart down in Louisiana for helping me locate these...

Having never tried (BBB) Buck Board Bacon, I proceeded to removed the bone from a 6# pork butt and separated it into two pieces and followed Bear's "Step by Steps" for curing the halves in TQ and Brown sugar for the correct amount of time. Plan was to make BBB bacon from the fat cap half and...

Local supplier saved back a nice skinless pork belly for my use for making into bacon. Had told them all summer that I was looking for a thicker meat belly and they came through. Going to follow Bears "Step by Step" for the curing. Cut the whole belly up in 4 equal slabs and cured with TQ and...

Started with a 15 pound full packer brisket and after a small amount of trimming rubbed it with worcestershire and soy sauce before adding some black pepper, salt, onion and garlic powder, paprika and topped off with some brown sugar.Let this rest in the refrigerator over night.  Set it out...

Cool Smoked Salmon with Citrus credit goes to Jeff Phillips that he had posted a couple of months ago. Just followed his instructions and this turned out to be some of the best Salmon that I have ever enjoyed. The salmon had a great flavor, texture and finished color and the Citrus added another...

First smoked Turkey Drumsticks on the Lang 36". For this smoke, picked up 6 medium sized legs and put them into the brine overnight in the refrig. for smoking the following day. Pulled them out of the brine and washed with cold water patted dry before a rub down with canola oil and applied the...

Found a good buy on this 6.5 pound Angus choice flat as a test for my new Lang 36" Patio. Trimmed the brisket, scored the fat cap and rubbed down and in the frig. overnight. Used a mustard base, black pepper, salt, chili powder and brown sugar. Using Red Oak wood, fired it up and settled it in...

Had been a week since I fired up the new Lang 36" Patio and was wanting to do another smoke. Decided on smoking a 7.5 pound bone in turkey breast. After a little trimming, put it into the brine overnight in the refrig. for smoking the following day. Pulled it out of the brine and washed with...

This is the second smoke on the Lang 36" and still moving up on the learning curve. Nice rack of spare ribs seasoned with Pepper, Salt, Chili powder and some paprika for color. Went 3 hours unwrapped before foiling and saucing for one hour then placed back on the cooking rack without foil for...

Decided I deserved a new wood smoker and settled on a Lang 36" Patio. It delivered Thursday and I seasoned it that afternoon. Checked the Lang temp gauge in boiling water, right on. My tested Maverick 733 also confirmed the Lang gauge as it went through is seasoning cycle. Fired it up again on...

Found these Turkey breast on sale at $.97/lb and just had to load up on these and get one into the MES. After a little trimming put into the brine overnight in the refrig. for smoking the following day. Pulled it out of the brine and washed with cold water patted dry before a rub down and with...

Picked up this 8.6 pound fully cooked ham for smoking on the MES. Trimmed a little of the fat and make some cuts to allow the pineapple flavor to work its way into the meat. Staked the pineapple rings on the ham and placed it in the MES. Had a drying rack inside the foil pan for the whole smoke...