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Welcome. You're a step above by starting with the brisket. Smoke on

Welcome Johnny. What are you smokimg on?

I put provolone on mine and it's amazing .

Al, Look amazing. My mouth is watering This will be my next venture on my Lang. What kind of wood did you use? And did you find that the French onion soup softened the bark in the pan too much?

4lb - Chuck Roast 2 - Big Bell Peppers sliced 1 - Big Red Onion sliced 3 - Big Jalapenos Sliced seed and all 6 - Garlic Cloves mince 1/4 - cup Worcestershire Sauce 1 - 12oz Bottle Guinness Extra Stout Kosher Salt and Black Pepper Heavily season Chuck roast with salt and pepper and cook on...

It was a smokin Saturday on the Lang. @vinnymozzarella Facebook/Instagram

Welcome aboard brother.

Thank you. So simple but so good. I've made them a couple more times after this and you just can't make enough.

I'll have to try that. I made 60 meatballs. I can fit about 300

I was impressed. First time smoking meatballs. Everyone love them. Only problem was that I didn't make enough of them because I blinked and they were gone. Lol

Meatballs stuffed with pepper jack and wrapped in bacon and smoked on a Lang The money shot

Welcome aboard fellow NYer

I use nothing.

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

Looking good. Orange County in the house. Im coming from Washingtonville. Ill be over to taste

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.

I never had the issue of a bitter taste with cherry