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Baltimore Bull

First cook

My first cook is in the books from this past weekend, and despite standing outside in the 15 degree weather (which wasn't so bad in layers), it was a great experience.  I went with beef ribs and wish I could post images, but I can't seem to find a straightforward way to do it on this forum - please let me know if there are any posting shortcuts.  

The final product was fantastic.  I used white oak and kept the cooking chamber temperature at 280 degrees on average according to the maverick digital probe.  I was expecting a 8-9+ hour cook based on the outside ambient temperature.  At 4.5 hours I put the meat probe into the ribs and it had already reached my target internal temperature, so I pulled it and let them rest for an hour.

This timing was totally unplanned - for those here who have cooked a full set of beef ribs, how long does it usually take?  My book from Aaron Franklin estimates 8-9 hours at 285 degrees.  I'm not complaining because the outcome was fantastic, but I wonder why the cooking time was so much shorter than expected.  Any ideas?

Thank you
Eddie Z

What temperature did you take the ribs to?
Baltimore Bull

203 degrees
Eddie Z

Back ribs or short ribs?
Baltimore Bull

short ribs (from the plate)
Wood River BBQ Team

Re: First cook

Baltimore Bull wrote:
My first cook is in the books from this past weekend, and despite standing outside in the 15 degree weather (which wasn't so bad in layers), it was a great experience.  I went with beef ribs and wish I could post images, but I can't seem to find a straightforward way to do it on this forum - please let me know if there are any posting shortcuts.  

The final product was fantastic.  I used white oak and kept the cooking chamber temperature at 280 degrees on average according to the maverick digital probe.  I was expecting a 8-9+ hour cook based on the outside ambient temperature.  At 4.5 hours I put the meat probe into the ribs and it had already reached my target internal temperature, so I pulled it and let them rest for an hour.

This timing was totally unplanned - for those here who have cooked a full set of beef ribs, how long does it usually take?  My book from Aaron Franklin estimates 8-9 hours at 285 degrees.  I'm not complaining because the outcome was fantastic, but I wonder why the cooking time was so much shorter than expected.  Any ideas?

Thank you


Are you relying on the Lang temp gauge or a digital inside the cook chamber? The Lang gauge is pretty accurate up to about 240* but the higher you go the more off it gets. At 280* on the Lang gauge I'd be way over 315*

My cook time averages between 4 to 4.5 hours with a cooker temperature around 275*. Most cooking sites suggest a pull temp of around 195*, which will produce a product that leaves a bite mark on the meat when you bite into it. Unfortunately, my wife likes the meat to fall off the bone so I let the temp go a little over 200* -- the meat is over cooked  but that's what she likes. If you had let the meat cook for 8 to 9 hours it would have been like shoe leather.

I never cook by time but by temperature using a dual probe system  (maverick) because too many factors can effect time.

Not this winter (so far) but sometimes the outside temp in Tucson gets below freezing  - we live at 3500'. I don't like cooking in those conditions but sometimes I get stuck and have to. To help my rig with these temps I use a welding blanket I purchased at Harbor Freight.  

I hope someone can suggest an EASY way to post pictures here. A friend used to do it for me but he moved so I'm out of luck.
Baltimore Bull

Re: First cook

Are there any admins around here who can weigh in on the picture posting issues?
animal

Re: First cook

Baltimore Bull wrote:
Are there any admins around here who can weigh in on the picture posting issues?


This is kind of a figure it out as you go thing, I used to use photobucket, come on over to the Facebook Lang Smoker owners page.

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