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Thanks Al! I agree on the Lang. Very user friendly when it comes to holding temp. It was breezy yesterday and had little effect on the smoker. My last smoker I probably would have thrown in the towel and ordered pizza!

I was supposed to bowl in a tournament on Sunday but my partner backed out on me Saturday night. I've been wanting to do a brisket for some time now but have been busy. Suddenly I have an opening! Perfect! Now I hope I can find a brisket last minute. I hit up my "go to" meat department and they...

It's Labor Day so I said what the hell, I have some ribs in the freezer. Smokin. I'm my daughters sous chef today. She's 18, bout time she learns. Using the 3-2-1 method. I'm at the 1 point now. Grilling some chicken and zucchini for my other daughter that doesn't do ribs. Great day with the kids.

They did all show up! Lol

Here's a wrap to the weekend. Didn't get to the prime rib due to weather and kid commitments but that's fine by me.

I'm gonna fire up the grill later to do a beer can chicken for the non salmon eaters. I'm also doing vegetable kabobs, asparagus, mangoes, apples,pineapple and pears. I may be over achieving on Sunday funday.

Salmon is on!

After a couple of hellish weeks at work I vowed to burn something all weekend. Either the grill, the smoker, or a fire. A quicky pork loin last night on the Weber. Today 3 racks of St. Louis style on the Lang. Tomorrow, smoked salmon and Monday I'm smoking a prime rib. Pretty excited about the...

It's have heard rumors that the winner gets a BGE. Any experience smoking on one? Do I want one? Lol.

So this is a load it up at the beginning and don't add throughout the smoke type system? Chunks or chips recommended? Start lump in a chimney?

I entered a rib cook-off for next weekend to benefit a local food pantry. The local backyard store supplies each team with a Big Green Egg and two racks of ribs. Here's my dilemma. I have a Lang and none of my team has Egg experience. Can anyone shed some light on heating differences and cooking...

Spatching a couple of chickens this afternoon for pulled chicken sammies. I'm rubbing them with butter and Montreal seasoning. Any other pointers? This is my first swing at the spatchcock method.

My grandpa had a saying. It doesn't matter how good you are, someday, someone will come around that is better. Stay humble my friends.

Personally I'm a fan of split wood but at some point splitting it becomes unrealistic. Even the round stuff should season fine. With good coals going, it'll burn.