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first Wangs on the Lang!

Discussion in 'Poultry' started by 73saint, Apr 16, 2018.

  1. 73saint

    73saint Smoking Fanatic SMF Premier Member

    got a 40-lb-er of wings from Restaurant Depot this weekend. Split em w my dad, but left out a few for the Lang. Just had to wait out the weather. Ended up putting them on last night around 5.

    Had pecan wood going, and this was a simple cook. Ran the smoker at 275 for 1.5 hrs, rotated the racks every 30 or so. At 1.5 hrs in they were close, so I cranked the heat up to 325 for the next 30 minutes and they were ready-freddy!!

    We devoured them. Skin was crispy, marinate was terrific (Italian, Worsh, tabasco). I also made some home made buttermilk ranch, and some authentic wing sauce w/ butter and franks. Man, why did I wait so long to do wings on the Lang??

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    meatallica, SonnyE, mike5051 and 8 others like this.
  2. motocrash

    motocrash Master of the Pit

    Yardbird Delight!
     
  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Those look absolutely fantastic!
     
    73saint likes this.
  4. Geebs

    Geebs Smoking Fanatic

    Looks great!
     
    73saint likes this.
  5. dcecil

    dcecil Master of the Pit SMF Premier Member

    Looks awesome, I’m waiting for the Lang truck to drop off my new 36 this week. Can’t wait.
     
    73saint likes this.
  6. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Those wings look fantastic!
    You gotta love the way a Lang cooks just about anything!
    Great job & congrats on making the carousel!!
    Al
     
    phatbac and 73saint like this.
  7. Smoke23

    Smoke23 Smoking Fanatic

    Looks great!
     
    73saint likes this.
  8. 73saint

    73saint Smoking Fanatic SMF Premier Member

    Thanks everyone! Yeah, I swear, I don’t know what I did before I bought my 36 patio. I love it, it makes me look good!!
     
  9. 73saint

    73saint Smoking Fanatic SMF Premier Member

    Doug your going to LOVE it! Enjoy!!
     
    dcecil likes this.
  10. dcecil

    dcecil Master of the Pit SMF Premier Member

    Super excited about it, I had one on the way but it was involved in an accident last weeend. I guess the truck rolled and lost all the cookers. They put a rush on the order so hopefully this week. I will definitely be trying those wings.
     
  11. sauced

    sauced Master of the Pit

    Great looking wings....nice job!!!
     
    73saint likes this.
  12. phatbac

    phatbac Master of the Pit

    Great looking wings. now I'm hungry for lunch! I love the flavor of pecan wood on anything and a Lang is the way to go. on suggestion i would make is take a couple pics of your Lang and share those too!

    Happy Smoking,
    phatbac (Aaron)
     
    73saint likes this.
  13. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    When I got my Lang I was surprised that the top grate & bottom grate had about a 20 degree temp difference, and the firebox end was about 20 degrees hotter than the other end. I tried raising & lowering the side opposite the firebox & it really didn't make much difference. But when I put a water pan next to the firebox on the bottom grate the temps across the grates evened out, but the top grate is still hotter than the bottom, which is OK with me, as long as I know it. I have the 36" Patio & I think that there is not enough length for the temps to equalize unless you help them out with the water pan. The pan I use is just a small 9" bread pan, but it works just fine. I even added 2 more Tel-Tru's for the top grate, so I could monitor the temps everywhere in the smoker.
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    I guess it just boils down to experience & knowing what to expect with your smoker.
    But I have to say I love that Lang & it is a real joy to cook on!
    And BTW, it sat right in the middle of my backyard during hurricane Irma with 110-120 MPH winds totally unprotected & it didn't move an inch! The eye wall went right over my house!
    Al
     
    mike5051 and 73saint like this.
  14. Those look fantastic! Is there anything you are planning on doing differently next smoke?
     
  15. 73saint

    73saint Smoking Fanatic SMF Premier Member

    Ok, no problem. Now, typical protocol for me is to clean my Lang right when the meat comes off the pit, while it's still hot. Seeing as how it was dark, and we wanted to eat hot wings, I waited to clean my smoker until today. Here are some not-so-clean pics...

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    phatbac, jaxgatorz and Rings Я Us like this.
  16. 73saint

    73saint Smoking Fanatic SMF Premier Member

    I'll repeat that when I do the wings. Maybe let em go another 10 minutes, they were crispy but could have been a tad crispier. Now, my next smoke is going to be pastrami from scratch. I have brisket and venison curing in my fridge right now. That ought to go on the pit either Saturday or Sunday.
     
  17. 73saint

    73saint Smoking Fanatic SMF Premier Member

    Al, have you tried the mod of extending the chimney intake to the lower grill area, with a duct connector (not sure exactly what it's called). I find that helps with evening my upper/lower grate temps.
     
  18. dcecil

    dcecil Master of the Pit SMF Premier Member

    I noticed the racks you placed your wings on that fit perfectly on top of the grates inside your Lang. Do you recall where you got those from.
     
  19. 73saint

    73saint Smoking Fanatic SMF Premier Member

    Yes, I got them from Restaurant Depot. I use the heck out of em for things like cold smoking cheese, and now for wings. They are useful.
     
  20. 73saint

    73saint Smoking Fanatic SMF Premier Member

    Now that I’m home, I got the old Lang cleaned, seasoned and smoke cured.
    upload_2018-4-16_19-36-39.jpeg

    Firebox looks pretty good once I give it a good coat of Pam

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    I believe Ben Lang when he says the secret to good bbq is a clean smoker. Puts out some fine, consistent q!
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    dcecil likes this.