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  1. dba1954

    Shelter for my smoker

    porch for severe weather, use the electric, else use the lang in good weather
  2. dba1954

    1st Brisket - Need some pointers

    --inject with beef broth and a little rub if you like --smoke at 225-250.  fat side up (1-1.5 hours per pund). A little hickory with maple/apple or cherry. -- at ~160 internal temperature wrap in foil. I put in a foild tray with foil lid so that I can check on it -- when fork tender take it...
  3. dba1954

    Lang Owners

    good luck Willham .... which model did you get? The 48 is a pretty good size ....
  4. dba1954

    Lang Owners

    That's a lot of meat for a breaking in ! Must have been a bit tight for a 36" ... good luck with it. btw ... how did they all turn out ?
  5. dba1954

    Lang Smokers vs. other Top of The Line Smokers

    OMG ... never owner either and goes after defending one over the other. The Lang is a quality build with a solid design. Buy both, become and expert and we Might listen although you have lost credibility at this point.
  6. dba1954

    Lang Smokers vs. other Top of The Line Smokers

    If the tool/smoker does the same job at 1/2 the price but doesn't have welds that you consider 'pretty' .... who the hell cares. Stop trying to force everyone from justifying your expensive purchase and take it as you bought what YOU wanted and was right for you and realize it might not be right...
  7. dba1954

    Lang Smokers vs. other Top of The Line Smokers

    Originally Posted by UncleJim I wish this board would do a REAL 101's of the BBQ process in a reverse flow so this constant marketing for Lang could be replaced by exchange of knowledge." I don't think the Meadow creek people want the truth, the truth being that they could have gotten a...
  8. dba1954

    Lang Smokers vs. other Top of The Line Smokers

    I have a lang 36 patio, i looked at the Meadow Creek T260 but felt that the cost and size were not suitable. The lang 36 has 931 sq in of cooking space compared to 756 in the TS60. The material was 3/16" steel versus 1/4" with weights of 602 lbs vs 425. The lang seems much more substantial, I...
  9. dba1954

    Hello from nebraska.

    Welcome from western NY. A lot of good people on this site .... btw , pork shoulders/ butts will just about always stall at 160-170'ish and can hang there for hours. Best to let it go... I usually foil it at that temp as it seems to speed the process up although purists would cringe :) Welcome !
  10. dba1954

    Lang Owners

    I've cooked 2 packers so far on my Lang, one at 225-250F and the other via Myron Mixon Hot and Fast method at 350F. Both came out good with the H&F method winning out.  What temperature did you cook it at ? When I do the 225-250F (on my cook shack and once on the Lang) method I usually foil at...
  11. dba1954

    Lang Owners

    The FEC100 is nice but boy is that expensive. If I was going to do competition then maybe .... btw I'm in western NY .. Buffalo area. It does gets cold and windy... tomorrow morning will be 8f. I almost bought the 48" patio, thought I'd never need the size but in hind site I wish I had just to...
  12. dba1954

    Lang Owners

    I see where you are coming from, my CS is not a FEC100 (I only wish). I have a very small Sm025 Cook Shack. It only has a temperature range of 140-300. It is very easy to use, set it and forget almost. The CS has an annoying 'flaw' . When you put wood in the firebox it lets off some very harse...
  13. dba1954

    Lang Owners

    I just got a lang 36" patio about 1 1/2 months ago ... I also have a Cookshack. While the CS is easier (set and forget) the final product does not compare with the Lang. I also picked up an electric BOSS 5 ton log splitter and split my wood small, less then or equal to a beer can diameter. If...
  14. dba1954

    My Lang Hybrid 36 patio Thanksgiving Review

    I see you have the  harbor freight 10 ton log splitter, I was considering getting one, do they do a good job ?
  15. dba1954

    My Lang Hybrid 36 patio Thanksgiving Review

    you have some nice toys ... 5DmkIII cool ... I only have the 5DmkII .... great camera your mkIII !!  .... I was also impressed with you cooking a ham, turkey and the rib roast for a first cook? Nice! very organized too!
  16. dba1954

    My Lang Hybrid 36 patio Thanksgiving Review

    here is a picture of it. I actually had to cut the front of it down 3" to make it useable. I think they charge $50 for it. I also had to hammer the sides of it a little to allow sliding it in and out of the firebox as it was a little tight.
  17. dba1954

    My Lang Hybrid 36 patio Thanksgiving Review

    I have a Lang 36" patio and absolutely love it, at least after I figured how to master the temperatures. The fire box sits under the far right side of the cooking chamber and can cause problems if you stack the wood in the back of the box under the chamber. What I did was picked up a charcoal...
  18. dba1954

    Anybody using a Lang 36 patio deluxe?

    I have a 36" patio (no warmer) but when they delivered is last month they had a few deluxe and hybrids on the trailer. The warming box seemed small but I guess it would serve a purpose.If i didn't also have a cookshack cs-025 I thing would have bought it. You can get the 'high heat' option which...
  19. dba1954

    SMOKIN-IT SMOKER

    sometimes you need the extra temperature ... running short of time, chicken... My smoker ,like yours, can handle a little bit higher temps and I do use them. I wish that I could go even higher. With the 1200w heating element I thought they could.
  20. dba1954

    SMOKIN-IT SMOKER

    the smoke-it smokers seem to have a very nice build but I am surprised at the 250F limit .... with the size heating element (especially the #3) I would expect a bit higher ..you think they have plans to change it ?
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