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  1. hardcookin

    Educate me on stick burner smokers

    I have a Lang smoker, And I would buy another one. Problem now is prices for new stick burners have gone up and usually have a long build time. Used smoker prices are crazy!! Good luck with your search!
  2. hardcookin

    Game day tri tip, smoked queso and charcuterie

    Looks tasty!
  3. hardcookin

    Smoked Meatloaf

    Meatloaf is one of my favorites...looks good!
  4. hardcookin

    Smoking Chuck Roast - how long?

    Pan my chucks when they get desired bark with a little beef broth. Smoke till probe tender. As mentioned temp could be anywhere from 200-210 .
  5. hardcookin

    UDS questions

    I don't have any pictures handy, but I have used milk crates. Welded 4" legs on it to get it off the ground. Also used expand metal on the inside of the crate. Worked good ...12-14 hour burn For chicken the flat lid worked ok. Pork butts I used a Weber lid. I used 2 racks in mine. Never used a...
  6. hardcookin

    Turkey: To Spatchcock or not?

    Spatchcock is the way to go. Cooks even and faster. Unless somebody wants a whole bird for presentation .
  7. hardcookin

    Rec for new Stick Burner

    Can't go wrong with a Lang 84 if you are looking for a bigger smoker.
  8. hardcookin

    Finally got a Lang!!

    Nice smoker ...Them 84's are poultry smoking machines. Plenty of room for sides too.
  9. hardcookin

    My turkey

    Farmer the color is great! Nice bird!
  10. hardcookin

    Chucky

    That Looks great! I usually pull my chucks, seeing that makes me want to smoke a couple.
  11. hardcookin

    Lang 48” Hybrid Deluxe Patio smoker for sale

    You shouldn't have no trouble selling it, they are in demand. Good Luck!
  12. hardcookin

    Hash Brown & Egg Casserole

    Bear that looks great! I like your meals.
  13. hardcookin

    First pork butt of the season.

    Better late than never....looks awesome!
  14. hardcookin

    Smoked Butt for Labor Day ~ Foamheart

    Butt looks like it turned out great...nice bark.
  15. hardcookin

    Labor Day Brisket

    Brisket is done when it's done. That's what makes things difficult. Better early than late. They can always rest...Nice Smoke!!
  16. hardcookin

    Boneless & Skinless Thighs (Breaded—Air Fryer)

    That's a good looking meal!
  17. hardcookin

    Loaded Lang (or Pork & Beef & Chicken! Oh My!)

    Nice smoke on the Lang! Food looked awesome! My Lang is by my garage which has AC. I wouldn't want to be out in 104 degree heat any longer than I have to.
  18. hardcookin

    New Lang just delivered

    Enjoy your new smoker! They are a chicken smoking machine! Also like pork tenderloin, tri tip. Not long smokes. Owner of 84D
  19. hardcookin

    How to set up an offset to cook overnight?

    All my long smokes usually start at 4:30 am. And they are done for supper. I try and avoid all nighters if possible. I normally get up at 5:30 so I am only losing an hours sleep.
  20. hardcookin

    Something Plain and Simple

    Looks good Warren!
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