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lang36
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I just thought I would share what I have done to my Lang 36 Patio to get even temps across the entire cooking chamber, including not having the top rack running hotter than the bottom.
I simply put a bread pan full of water next to the fire box, & extended the stack down into the cc about 6...
Hi all Im relatively new at smoking meat I started about 5 yrs ago on my primo ceramic kamodo grill and I really enjoy it, And I feel like it’s time to upgrade I’m torn between a Lang 36 patio and possibly a Pitmaker safe smoker I know there two totally different styles of grills. One minute I...
After seeing MossyMo's thread with PP on a pretzel bun. I asked Judy if she thought she could bake some pretzel buns.
She said yes & I had a butt in the freezer, so the adventure begins. I have always smoked butt's at 210-225 for 18-20 hours.
But after my success with the hot & fast brisket on...
The only thing good about a hurricane is after it passes the weather is just beautiful.
Lower humidity, cooler temps, and no chance of rain.
I have had a 15.5 lb. Choice packer in the fridge for over a week.
The weather has been so bad I didn't want to smoke it.
I was planning on putting it...
Since I decided to keep my smokers & BBQ Guru. I just had to try the Guru on the Lang.
I didn't want to drill any holes in the firebox, so I had an old pot that we seldom use & it fit right over one of the dampers.
I secured it with a threaded rod that I bent, so it would hook the inside of...
I have been dying to smoke some ribs on the Lang. This is my second time using it.
I went to the store a few days ago & was looking for BB's, but they didn't have any that looked to good.
I found a rack of ST. L's and they looked pretty good, so I bought them.
I injected them with some Creole...