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  1. raymo76

    Vertical Smoker -vs- Offset Smoker? - Need advice on buying one

    I heard Harry Soo say he replaces all his WSM doors with Cajun Bandit doors for that very reason. He’s won a lot of competitions with the humble WSM. I’d say he knows something about the topic.
  2. raymo76

    Weber Kettle, amazed at ease of cook and results

    When I was a newly wed I only had a Smokey Joe for a grill and my Lang for smoking. It was like that for a year +. Prior to buying the Smokey Joe I was borrowing a small Weber Q.
  3. raymo76

    Weber Kettle, amazed at ease of cook and results

    I bought my brother a deluxe slow n sear maybe a year ago. He loves it. To be honest though if this ring/snake method works so well for an occasional smoke I don’t see the need to buy one. I plan to see if I can duplicate the ease of cook and quality of food with other cuts. If I really like it...
  4. raymo76

    Fuel for my offset smoker

    After you figure this thing out and decide you want to remain an offset smoker your next one will be a breeze. Offsets are just very difficult when they’re the thin metal, air gaps everywhere models. When you are ready and can afford to step up to something bigger with thicker metal you may...
  5. raymo76

    Newbie looking for advice on first offset smoker

    When I bought my first offset, it was about $300-350 and it was the house brand of Barbecues Galore. It was decent but would be classified as a typical Cheap Offset Smoker (COS). I could tell the sales person was trying to guide me to the Weber Smokey Mountain (WSM) for about $300 for the 18.5”...
  6. raymo76

    Weber Kettle, amazed at ease of cook and results

    So I’ve been in the meat smoking hobby since 2002. Didn’t listen to the advice of the salesperson who was pushing me to try a bullet as my first smoker. I picked up the BBQ Galore cheap offset smoker. In 2011 I upgraded to a Lang 36 and have been rocking that ever since. 2 years ago I finally...
  7. raymo76

    1st Build - Reverse flow - 48"

    Dang, good job.
  8. raymo76

    Cabela’s grinder size?

    I was just about to ask about that 3/4 hp for the feed size. Hmm I need to research more. The first video I saw with the Carnivore was the 1 hp model. The dude was saying he went with that one because of the reverse feature. Then I learned about the smaller models by going to Cabela’s website.
  9. raymo76

    Cabela’s grinder size?

    Hey group, I’m looking to jump into beef grinding for burgers and then possibly try my hand at making sausages. Based off some YouTube videos I’ve been attracted to the Carnivore models by Cabela’s. Which model should I be looking at? The .5 or plan for something greater. I’m not a hunter and...
  10. raymo76

    Second brisket today - Questions from a nervous cooker!

    My understanding of wrapping is it’s to help get through the stall, prevent any possible over smoking, help tenderize and help the color of the meat stay where you want it. That being said to help get through the stall it seemed like you wrapped it at a good time and you are well on your way.
  11. raymo76

    Fire management help pls

    Solid words 1MoreFord, more than one way to get the task done . I just only know this method and have experience with this method in all my time doing this so that’s the method I offer. I’ve only just heard of the method you speak of recently. I have noticed the new standard practice appears to...
  12. raymo76

    Lang 48 or 36 stretch patio????

    What’s the cooking capacity difference from the 36 stretch and the 48?
  13. raymo76

    Fire management help pls

    While using the air intake to regulate your fire you still want a free burning fire rather than a smoldering fire. I’m talking about the stages of fire. In the 9 years of cooking on my Lang I haven’t had trouble following this method. I put new splits on my coal bed all the time without a...
  14. raymo76

    Offset Smoker dilemma 48x20, or 48x24?

    I strongly suggest the 24” pipe vs 20”. I had to have Ben Lang construct my front shelf as a drop down because I literally have to take my smoker through my house to get it to the backyard. I love my Lang 36” but the 20” pipe is a drag.
  15. raymo76

    Fire management help pls

    I light my kindling and build my fire to a decent size so it will heat up my metal. Then I let it burn down to coals, maybe an hour long. After that I just maintain a small hot free burning fire. Constant replenishment of coals and easy ignition of wood. No need to place my splits in the fire...
  16. raymo76

    Looking to upgrade

    If you’re sure you want to commit to stick burning I would say yes you will regret buying cheap. If you just want to test the waters then I’d say go for it. Hard to know how big of a difference a quality offset makes when you only know the cheap stuff. It really does make a night and day...
  17. raymo76

    Looking at getting into the world of stick burners

    I’m an 8 year owner of a Lang 36 and it has served me well. I have packed it full quite a few times over the years. I yearn for something bigger but it’s just not a priority. I just had the opportunity to see a brand new LSG 24x48 in person and wow was I impressed with the build quality. Now I...
  18. raymo76

    Lang Clone Complete

    That’s awesome sounds like all went well. When I fire up my Lang I let it sit a good 25-30 degrees higher than where I want to cook at so all the metal heats up. Then I let it come to temp after opening it up and adding the meat.
  19. raymo76

    Lone Star Grillz 24x48 with vertical

    Thanks
  20. raymo76

    Upstate NY

    You making your own cheese is pretty cool in my book. Now you intend to master smoking that cheese, double kudos to you!
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