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Brisket Adivce
All- I made my 2nd attempt at brisket, yesterday and I'm looking for some feedback as to what I might have done wrong, (although I have a good idea) 1st attempt whole packer no injection foiled at 160 took it to 203 (before I knew about the toothpick test) rested it for 2 hours and dug in. ... -
Cold Smoking Rabbit Questions
All- My wife and I have been raising meat rabbits for a little over three years now, so we have access to plenty of nice rabbit meat. I got into smoking about a year and a half ago and Rabbit was one of the first things I tried, and well every time its just OK usually the meat is pretty dried...- zotie
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- Replies: 5
- Forum: Info and Practices
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Lang Water Pan Placement
Does anyone put a water pan in there Lang? Or close the grease valve fill the griddle/plate with water and use it as a water pan? I've been reading a lot about humidity in the chamber and I want to try and add some. I haven't had an issue with pork butts but I feel like my ribs get a little...- zotie
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- Replies: 3
- Forum: Wood Smokers
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Whole Pig (Suckling) On a Lang 36 w/ Qview
I did a whole pig this last weekend on my Lang and before that I had tried to search on the forum for anyone who and done one on a 36 and came up short on answers so here's what I did hopefully it helps anyone attempting to do it. The Pig was 15lbs and I got it from my local butcher. I had... -
Pork Butt Timing Question
All- I have a Lang 36 standard patio, I'm firing it up this weekend for a party, I was going to to do 4 X 7LB butts for pulled pork sammies. I've done pork butt a dozen times before and this is only the 3rd time on this rig. My problem is that I don't give myself enough time, and I am not... -
Lang Seasoning
Hi All- I'm getting the hang for the my new lang, and I had a quick question about cleaning. I've referenced Lang's website as far as the procedure goes, heat to 300 steam then back to 300 steam one more time, then 45 degree on the damper smoke cure for about 20 min. This is what I have been...- zotie
- Thread
- Replies: 4
- Forum: Wood Smokers
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Lang Rust Questions
Hey All- I just picked up a lang 36" standard from a guy in down south this weekend for $300. Everything was in working order it just had been outside with no tarp and neglected. I guess his neighbor was the producer of pitmasters and gave him the Lang because it was the back up Q to his back...- zotie
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- Replies: 2
- Forum: Wood Smokers
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Wood Question (on a Lang)
So I've been smoking now for about a year on a Weber 22.5 with a smokenator in it. It does a great job and I've cranked out a lot of butts, briskets and ribs, all be it very few at a time. I grew up in San Luis Obispo, CA and around Santa Maria Style pits. Prior to the Weber I cooked...- zotie
- Thread
- Replies: 6
- Forum: Reverse Flow
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Need help Smoking Bacon
All- I've got a Weber 22.5 kettle with a smokenator in it and I have been using it with a lot of success to smoke pork butt, ribs brisket and chicken. I've also been curing and smoking bacon I've done about 5 whole bellies so far and I had a few questions. I've been following this recipe...
