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randywallace

Glad the new forum is up and running!

Looks like we are up and running.  Post up some pics of your Lang in action!










Morgan

You didn't tell me about the pig.....
Morgan



Morgan





This is making me hongry..... Very Happy
randywallace

Hot dang Morgan, thats exactly the kind of pics I wanted to see.  Yum! Yum! Very Happy  By the way, you didn't tell me about the flounder!
Morgan

There ain't much that hasn't been cooked on it Randy... Smile ....seeing that fresh paint on yours sure made mine look bad.....been telling the bride I needed a new one....
Smokin Stevie

Morgan,
Looks like you've been cookin awhile on a Lang. Could you help me out as I'm a new user. I went from a knockoff of a Lang to a Ole Hickory EL/EDX. Loved the Ole Hickory but after being forced to sell it I now purchased a Lang 84 to get back cooking again. Can you tell me about cooking on the Top Rack. If I cooked a cooker FULL of ribs are the ribs on the Top Rack going to get done MUCH faster than the ones one the bottom. Also how far do you LIFT the front of the cooker to even out the heat. Any and all advice will be greatly appreciated.

Thanks,
Smokin' Stevie
Morgan

I been cooking on it a few years....I can't remember if it's 6 or 8.....I don't intend to cook on anything else.... Smile .....the ribs on top really don't get done that much sooner....I have cooked 22 racks of spares several times...I have noticed the ones on the bottom on the firebox end will get done quicker....same with butts and briskets...I tend to swap ends with em about halfway in the cook...

I keep the front of the cooker just a tad higher than the rear.....probably about a bubble.....what works for me....is to get that baby and all the metal in it hot before I put anything on it....it's gonna cool down some when I add the meat....it amazes a friend of mine how close the temps are from end to end....anytime I am gonna open the doors....I am gonna add wood before I open them and get it going again....do whatever I need and then bring the temp back in line...
Smokin Stevie

Morgan,
Thanks for your advice. I to smoked babybacks on Friday and moved several from the firebox end to the front about halfway through the cook. My phone was buzzing all evening about OMG Smokin' Stevie these ribs are AWESOME, even after 2 years you haven't LOST it. Was so GLAD to hear that. Wasn't sure if I could still cook on a STICKBURNER after having a Ole Hickory Set it and FORGET it smoker. Would set temp at 240 and throw ribs on and go back in to restaurant and not return for 4 hours to pull them and take them in. Stickburner is much more HANDS ON. Again thanks for your advice. I'm so GLAD Lang started this forum. I belong to the BBQ Forum, however on there everyone cooks on so many different units it's hard to get ?'s answered about Lang.

Stevie
workoutchamp

Same experience here guys - however, even though the temp guages read the same, there are hotter spots - and that is good.

When you are coming close to serving time and you need a kick, we call it 'time to microwave' meaning, move the stuff to the hot spots and boost up the temps.  

We find the temps are of course hottest over the firebox - a perfect place to 'microwave' foil pans of food.  I would conversely say, the coolest spot is on the middle all the way to the front.

Level (or whatever works best for you - a little elevated, etc) is important.  More so on the 108s than the 84s.

I almost went gray with my first 108 trying to figure that one out.  leveled it out and Voila.
Smokin Stevie

Appreciate the info. I'm on the BBQ Forum but I like this site as we are taking to Lang owners and users. The guy's n gal's really using a LANG PIT should have better site of the little quirks of a Lang. Ribs and 2 whole chickens on right now. A friend told me to put a can of sprite inside and cook em. They kept fallin over so guess I got 2 get a holder and try it.
red1691

Man Im getten Size envey all ready!
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