Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. 1905

    Question for Lang owners

    Also, I try to shoot for 250 and usually stay between 245-255. Is this to far of a range?
  2. 1905

    Question for Lang owners

    I'm bumping this to ask, if with using a couple maverick systems, what do you do to average out the temps if you are using one probe in the middle of the middle rack and the other probe closer to the front (with 2 butts in between the probes) get it, or have explained it ok? Oh ya, im using an...
  3. 1905

    Is it enough?

    I would've wanted some for left overs...sounds like you were a champ, congrats.
  4. 1905

    Temperature Probe Insertion Question -- Timing

    Sometimes, stubbing ones toe inspires others to reach for them and offer their support. Thank you.
  5. 1905

    seasoned or fresh cut wood

    Do you think that by taking the effort to stack the firebox with pieces to get hot and dry, that when you use those cinder hot pieces, it's possible to close the intake vents without the risk of white smoke?...
  6. 1905

    Temperature Probe Insertion Question -- Timing

    You are missing the point. The meat is cooking far beyond 160, and for several hours. So it justifies a discussion to flush out thoughts. If I'm off base then say so, otherwise proof read your posts before you go off halfcocked.
  7. 1905

    Temperature Probe Insertion Question -- Timing

    Interesting point, are there any comments? I like to hear what other say.
  8. 1905

    Boneless Leg O' Lamb

    Teebob, how did you make out? Can you report on your success with more detail? I'm very new so I need as much info I can get....?
  9. 1905

    Hi from Jordan from Toronto

    Welcome..! I'm north west of GTA, great to see another local.
  10. 1905

    seasoned or fresh cut wood

    I tried the method of placing sticks just inside the door, as the main fire is burning, so that as wood is added it automatically lights and keeps the temps more constant. It seemed to work well, but I think that next time I will keep my fuel wood in larger pieces because the smaller stuff...
  11. 1905

    Next Throwdown.

    Step up to the plate for this....
  12. 1905

    Next Throwdown.

    I might just
  13. 1905

    Lang owners in Ontario Canada?

    ..........crickets........
  14. 1905

    Lang owners in Ontario Canada?

    Well, are there any? I just bought a modified trailer unit and am in the beginning stages......anyone else around?
  15. 1905

    Late 1800's Smoke House

    I am stockpiling apple and hickory to use as my primary fuel for doing traditional smoking, for my upcoming new retail location. I'm going to build a smoke house in my yard, as my primary smoking location, then I'll finish off packaging and storage at the store. Totally doing this, flying by the...
  16. 1905

    New Stick Burner - Need Some Advice

    Are there any members here that can comment on stick burning as the only heat source, in a food service application, are there many out there?
  17. 1905

    Late 1800's Smoke House

    I have to bump this thread....simply awesome. I want to build one in my yard, with the sunken fire box and the underground smoke channel. In fact I am going try and build one before winter. Now, where to find the best circa 1800's drawings...?
  18. 1905

    Ontario Members

    I'm north of acton, the butcher is on Trafalgar 15 minutes north of the 401, on the left side called Agram's. They are a family from eastern Europe, great little shop, special order cuts and dried meats. I like the value. There's a small shop on the east end of upper middle road, in oakville...
  19. 1905

    Scientific evidence and the dreaded "stall" Great article and a must read!

    great info.
  20. 1905

    Smoked Beaver

    take em OUT...!
Top Bottom
Back
Clicky