Archive for lang.myfreeforum.org Lang smoker cookers
 


       lang.myfreeforum.org Forum Index -> Show us your pictures
KevinWI

36 Stretch Runabout

https://www.youtube.com/watch?v=wlPrKqA8Gc0&feature=youtu.be
One Way Skip

Re: 36 Stretch Runabout

KevinWI wrote:
https://www.youtube.com/watch?v=wlPrKqA8Gc0&feature=youtu.be


Very nice Kevin!!! Great job on the video, I'm sure they will make more sales now since people will be able to see what it really looks like. Looks like you could mount another one right behind the first so you could 'que for the whole State.

Even more excited for mine to come now, thanks for the post.
KevinWI

Here is a vid of me Seasoning my Lang 36 stretch:

https://www.youtube.com/watch?v=Vo9hK6VwPzk
Wood River BBQ Team

Nice looking unit!! Thank you for the youtube posting-- I was wondering what it looked like. It's bigger than I thought. Looking forward to the video of your first cook, which will be what product?

My Lang 36 was deliverved on a pallet and shrink wrapped. I don't imagine your unit unit was shrink wrapped as it's just too big.

I notice from the back of your shirt that you're probably a volunteer fireman. I spent 17 years on volunteer departments. One was in a small town outside of Syracuse, NY and the other was in Orange County, Ca. With the size of your Lang you could probably "Q" for your entire department in one cook session!!
KevinWI

Smoker Cover

This $21 cover fit my smoker like a glove:




Got it from Amazon here: http://www.amazon.com/gp/product/...ils_o00_s00_i00?ie=UTF8&psc=1
KevinWI

The First Cook

Here's a vid of my first cook on the 36 stretch:

http://youtu.be/FqOm7y-0R_M
dsslimrock

Nice! How many SL ribs or butts do you estimate will fit on there?
BigGus

Congrats!
KevinWI

it is pretty different in temp from one end to the other TBH....can see loaded up, a lot of food shuffling necessary during a cook.
Dom T.

Difference in temps

Kevin, I want to thank you for sharing your experiences thus far with the 36 Stretch. Please keep us abreast on the temp issue. I ask because Im holding off on ordering to see if you get it figured out or if this is just the way the pit works. If this is the way it works then Ill go with the 48 although I really wanted the 36 Stretch. I'm in no rush to order as I'm out of the country till August.
Midwest Freak

that is one purty smoker  Razz
KevinWI

Re: Difference in temps

Dom T. wrote:
Kevin, I want to thank you for sharing your experiences thus far with the 36 Stretch. Please keep us abreast on the temp issue. I ask because Im holding off on ordering to see if you get it figured out or if this is just the way the pit works. If this is the way it works then Ill go with the 48 although I really wanted the 36 Stretch. I'm in no rush to order as I'm out of the country till August.


Today I did a 4 hour cook with beef Ribs....best ribs I ever tasted.
had three probes during the cook probe next to firebox was 250,  probe in the middle  where I cooked the meat was 234 and on far left was 212.

All I need to do is understand where the hot/cool zones are and cook accordingly.

glocksrock

Those look amazing, what did you season them with, and did you foil at all, or just do all 4 hours in the smoke? I've not had good luck with beef ribs, probably because I can't seem to find any decent ones around here.
KevinWI

This was first time in my life I have cooked beef ribs.
I dry brined for 4 hours, then put the dry rub on and then held as best I could 230* for the entire cook....no foil. (no salt in the dry rub due to brining)
Pork ribs I cooked the other night also was no foil...I don't see the need, really.....I'm not in a competition where time is critical. Patience is a virtue. They stalled around 160, but got thru it no problem. Had great bark too which can be destroyed in foil.

Meatheads Big Bad Beef Rub:
3 tablespoon coarsely ground black pepper
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon cayenne powder

Also going to be honest...these were packaged beef back ribs I bought on sale at Sav-a-lot....so they weren't the "best" out there I'm guessing.
KevinWI

Here is a little more in depth as to the workmanship of the lang....(I'm satisfied)

https://www.youtube.com/watch?v=NRrrMOuBh4w
glocksrock

Great video, thanks for posting that. What grit flap disc did you use? I have the same problem with my smoker, and seeing as how I have my friends angle grinder at my house right now, I'd like to do what you did to make clean up easier.
KevinWI

It was called a grinder/finishing disc....multi layered disc. worked great.

       lang.myfreeforum.org Forum Index -> Show us your pictures
Page 1 of 1
Create your own free forum | Buy a domain to use with your forum