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Lang Mobile 60
- Thread starter tonto1117
- Start date
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Very nice rig I can not wait to hear how she does. Thanks for the pictures. Congradulations!
Well, saturday was the maiden voyage for the new smoker. It was a great day, but we did have some issues. We were't happy with the temp difference from side to side.....20-40 degrees at times...still need to play around with all the dampers and vents.
Second.....talk about fast track briskets....they were done in 4 and a half hours ,running about 240-250 with a few heat spikes.. We are pretty confident are thermos are accurate(checked them)Still scrathing our heads on that one.....they were both prime cuts, one a CAB(certified angus beef) and the other just prime. The CAB was by far the tastier one.....but with cooking so fast we don't feel it got as tender as it should be.
Next issue was we felt the food didn't have enough of a smoke taste
I did not think this would even be possible with a stick burner.......were thinking again maybe to fast a draw...venting/damper issues, or was it the wood. We were burning half hickory, half cherry. Bubba thought that maybe it was not seasoned enough...by no means green but not seasoned as much as it could be.
Finally we played around with different rubs.......long story short we should have stuck with what we know we like and is excellent, in others words....if it aint broke don't fix it!!!
All in all it was a great day with good food....just not great( I also think we are very critical of ourselves, it was still better than any BBQ you could buy in a resurant(not yours Joe
)Meeting Bubba (Steve) was wonderfull (great guy!!!) and we all had a blast(especially friday night....we had a bit to much fun and paid for it on Saturday.......
Here are some pics for the day....Steve is on his way home and has some of the finished food and will post them later.
Pyro Bud starting the fire:
Briskets and butts go on
Bubba and Bud making fast work of splitting a mess load of wood:
" The Boys"
Ribs and chicken on:
Like I said, it was an great day!!Can't wait for the next one
....we just need to learn the cooker a bit more and Smoke On!!!!!!!
Second.....talk about fast track briskets....they were done in 4 and a half hours ,running about 240-250 with a few heat spikes.. We are pretty confident are thermos are accurate(checked them)Still scrathing our heads on that one.....they were both prime cuts, one a CAB(certified angus beef) and the other just prime. The CAB was by far the tastier one.....but with cooking so fast we don't feel it got as tender as it should be.
Next issue was we felt the food didn't have enough of a smoke taste
Finally we played around with different rubs.......long story short we should have stuck with what we know we like and is excellent, in others words....if it aint broke don't fix it!!!
All in all it was a great day with good food....just not great( I also think we are very critical of ourselves, it was still better than any BBQ you could buy in a resurant(not yours Joe
Here are some pics for the day....Steve is on his way home and has some of the finished food and will post them later.
Pyro Bud starting the fire:
Briskets and butts go on
Bubba and Bud making fast work of splitting a mess load of wood:
" The Boys"
Ribs and chicken on:
Like I said, it was an great day!!Can't wait for the next one
deejaydebi
Legendary Pitmaster
Wow! That's impressive! I'm jelous! Congrats guys. I sure you master this beast in short order.
Man that fire spitter is scarey! Bet that thing uses more gas to start te stove than I use in a whole smoke i my little Smoke Vault!
Man that fire spitter is scarey! Bet that thing uses more gas to start te stove than I use in a whole smoke i my little Smoke Vault!
db bbq
Smoke Blower
Looks like it was a lot of fun. Keep us updated on future smokes in the Lang..I know what saturday morning felt like, since I know Bubba!!!!!!!Talk to ya'll soon...DB BBQ
I just sent you an email with a couple of links in it....
Looking good.... yes, I have heard, do not change what you do, especially at the comp. I learned that lesson real well with my ribs at Norfolk....
You will get the hang of it, don't worry.
Bill
Looking good.... yes, I have heard, do not change what you do, especially at the comp. I learned that lesson real well with my ribs at Norfolk....
You will get the hang of it, don't worry.
Bill
Sounds like yall had a lot of fun Theresa and got to know the new smoker a little. I had to cook on mine several times and change a few things before I was happy with it. As far as the smoke flavor on the meat I'm suprised too. I have noticed since I've been using this hickory I bought I'm not getting as much of a smoke ring as normal. I know this is seasoned wood but I'm not happy at all with it. As soon as I can afford it I'm going back to pecan wood and give this hickory away. Just keep on cooking and playing with it and you will have it down to a tee before you know it.
Thanks all, it was alot of fun and we look foward to the next smoke next weekend.
Marvin, do you ever mess with the damper on the smoke stack? My thought was if I slightly closed it the smoke would move a bit slower through the chamber......like I said earlier, I never would have guessed that the food would not have enough of a smoke flavor...I was worried about just the oppisite. I'm thinking it has to be somthing more than the wood, sure smelled great in the air and one of the briskets had an excellent smoke ring......speaking of wich, BUBBA, were's the food picks???
Marvin, do you ever mess with the damper on the smoke stack? My thought was if I slightly closed it the smoke would move a bit slower through the chamber......like I said earlier, I never would have guessed that the food would not have enough of a smoke flavor...I was worried about just the oppisite. I'm thinking it has to be somthing more than the wood, sure smelled great in the air and one of the briskets had an excellent smoke ring......speaking of wich, BUBBA, were's the food picks???
Thereas & Bud
Congrats on the new toy! Looks like your not scared to fill it up with grub either. Keep up the practice sessions, and the family will love it.
Congrats on the new toy! Looks like your not scared to fill it up with grub either. Keep up the practice sessions, and the family will love it.
Sooooooooo sorry about the pics guys, having a service issue that should be resolved tomorrow
Had a great time, what a cookin machine!!
A little more practice and tweaking and she'll be puttin out some good Q!
Will elaborate on my version of the weekend later
Thanks to Bud and Theresa, first class folks all the way, made me feel right at home, proud to be a member of their team
Steve
A little more practice and tweaking and she'll be puttin out some good Q!
Will elaborate on my version of the weekend later
Thanks to Bud and Theresa, first class folks all the way, made me feel right at home, proud to be a member of their team
O.K., finally some time to post some porn!!!
heres Bud showin how a real man starts a fire!
Briskets and butts on about 7:00
No problem getting the TBS
This was the better of the 2 briskets, nice ring and flavor, still moist
Pork n ribs were very good, bout the only things that cooked properly
All in all a great weekend (will cut back on the cocktails next time!)
Narrowed down our fav. rubs and sauces, made some great friends and made some good Q. A little more practice and i think we'll have something for the big guys this summer
heres Bud showin how a real man starts a fire!
Briskets and butts on about 7:00
No problem getting the TBS
This was the better of the 2 briskets, nice ring and flavor, still moist
Pork n ribs were very good, bout the only things that cooked properly
All in all a great weekend (will cut back on the cocktails next time!)
Narrowed down our fav. rubs and sauces, made some great friends and made some good Q. A little more practice and i think we'll have something for the big guys this summer
Sounds like you guys had a great time! Q'in n' brewin...Actually, that would be a good name for a Q team! Rig is totally awesome! Actually there looked to be a real nice ring on the brisket! I noticed with my Kooker the smoke flavor wasn't nearly as pronounced as when I used my little electric thing...Good luck on your next one! If you started your brisket's at 7, they would have been done before midnight!!! How long did the shoulders take?
Shoulders ran normal time, about 8 hrs for 6# and 5#, briskets were way outta wack, showed 190* in like 5 hours!!!
checked probes and they were correct, beats me
Just wanted to say congrats on the new smoker, as I love mine! Give her a little time, and she will do anything you ask, and don't worry about the first cook, as this is only practice! ;)
What we cooking today??? It is Saturday, and it is a new toy, and it is practice time, and it is going to show us some more pics, and it is going to look good, and it is going to want us to want some, so what is the hold up????
Just be patient with it, play with it a little and all will come out just great.
I went up to Danville to Pigs in the Park last night to see some of the teams. I met one that is only just a stone's throw from my back door
So, we are going to exchange phone numbers etc., and get together.... what a small world.
Bill
Just be patient with it, play with it a little and all will come out just great.
I went up to Danville to Pigs in the Park last night to see some of the teams. I met one that is only just a stone's throw from my back door
So, we are going to exchange phone numbers etc., and get together.... what a small world.
Bill
Looking good this week Bill, have it running and holding the way we want it
. Here's a few pics...
Bud and are other team member Dave
Put up are tent as a run through
Brisket dioing what it's suppose to do for a change
Will post some pics of the done grub later......Hope everyone is having a great day!!!!
Bud and are other team member Dave
Put up are tent as a run through
Brisket dioing what it's suppose to do for a change
Will post some pics of the done grub later......Hope everyone is having a great day!!!!
Looking good Theresa
What size is that E Z Up? I just bought a 10x10 at wally world.
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