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Turkey Tips
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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Vincent: Me too, I thought BBQ'ing was cooking on a gas grill. I had a Coleman (looked like a WSM) that I only cooked turkeys on and I thought that was bbq. Then after watching the "pitmasters" I bought a cheapo smoker and got hooked and became a constant  student of BBQ and I take every opportunity to learn new things and improve my technique. I knew I needed better equiptment and bought the Lang. The Lang will do anything I tell it to do, right or wrong -- more so on the wrong - but I'm getting there.

I've learned a lot on this forum but no where near what I've learned from www.amazingribs.com and www.howtobbqright.com. My suggesting is for you visit those sites and review their advise regarding the pieces of meat you intend to cook. They'll take you from start to finish through the entire cook.

Last summer I picked up two firsts on chicken during our community competion (back yard division) using the collective info from both those sites. The best I've done with the rest of the stuff is second and third, mostly third, so I've got work to do. I know what the judges are looking for but I can't produce it. In a couple of cases, I wouldn't eat the crap that came in first but the judges decision is final.

Take a look at those sites and their advise on chicken and see what you think.

Don G

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Post Posted: Mon Nov 11, 2013 2:36 pm 
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choclit1967





Joined: 12 Sep 2011
Posts: 78


Location: Fort Smith, Ark

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Tsk Tsk, has some1 there feeling hurt, it amazes me hat some1 can go to a bbq site & repost the knowledge & infomation that they have read as there own!!!!!!!!!!
Post Posted: Mon Nov 11, 2013 3:03 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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Do you think I was born with BBQ knowledge? Instead of blindly agreeing with someone maybe you could come up with you're own opinion  -- and back it up with experience.

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Wood River BBQ Team
Post Posted: Mon Nov 11, 2013 3:09 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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I didn't have time this morning to properly reply to the above message, but now I do.

I thought this forum was a place to exchange ideas and solutions. I didn't
realize everything had to be original, which is about the dumdest thing I've ever heard. I've stated numerous times that EVERYTHING I know about BBQ came from the two sites I mentioned (why do you think I refer folks to those sites?)PLUS from numerous BBQ articles, google searches and yuotube. Our team would not be at our present level were it not for folks  like Meathead, Malcolm Reed, Myron Mixon, Johhny Trigg and others. Only a moran would ignore their advise.

They have showed my team the way and saved us countless dollars in fuel, wasted time and not ruined product. We cook just about every week end and if we're going to compete we test it during the week. We combine all the info we can obtain about a particular product and then tweek it to see if it works. If it doesn't work we go back to the drawing board. Next season we're moving out of the backyard competition division, because we think we've got the product dialed in and are ready for a higher competition level.

So the bottom line is that anything I submit was researched and TESTED on a Lang and I can tell you why & how it worked or why it didn't work and what I'm doing to correct it.

Additionally, everything I know about a Lang cooker I learned on this site and I don't care where the contributor obtained his info as long as he passes it on to me.

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Wood River BBQ Team
Post Posted: Mon Nov 11, 2013 7:47 pm 
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mr.piggy





Joined: 12 Feb 2012
Posts: 55


Location: phila,pa.

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[quote="Wood River BBQ Team:2400"]Vincent: Me too, I thought BBQ'ing was cooking on a gas grill. I had a Coleman (looked like a WSM) that I only cooked turkeys on and I thought that was bbq. Then after watching the "pitmasters" I bought a cheapo smoker and got hooked and became a constant  student of BBQ and I take every opportunity to learn new things and improve my technique. I knew I needed better equiptment and bought the Lang. The Lang will do anything I tell it to do, right or wrong -- more so on the wrong - but I'm getting there.

I've learned a lot on this forum but no where near what I've learned from www.amazingribs.com and www.howtobbqright.com. My suggesting is for you visit those sites and review their advise regarding the pieces of meat you intend to cook. They'll take you from start to finish through the entire cook.

Last summer I picked up two firsts on chicken during our community competion (back yard division) using the collective info from both those sites. The best I've done with the rest of the stuff is second and third, mostly third, so I've got work to do. I know what the judges are looking for but I can't produce it. In a couple of cases, I wouldn't eat the crap that came in first but the judges decision is final.

Take a look at those sites and their advise on chicken and see what you think.

Don G[/quote  hey don tks for getting back to me yea I went on the amazing rib site  for help and answers a couple of times.   also all the youtube one can watch.    watch adam franklin. he is from texas he is good. any keep posting all info . IT CAN HELP  ALL OF US     vincent
Post Posted: Mon Nov 11, 2013 11:52 pm 
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BamaBBQ





Joined: 12 Feb 2013
Posts: 22



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Any suggestions for raising my turkeys (two 10 pounders) approximately 3 inches above the top of an aluminum foil pan in my Lang 36?  Thinking about making a gravy using the drippings from the birds.  The top shelf of the cooker won't give me enough room for the turkeys, so that option is out.
Thanks in advance for any suggestions.
Post Posted: Sun Nov 24, 2013 6:51 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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Bamabbq: Go to www.amazingribs.com and search for "BBQ turkey & turkey on the grill". About 1/3 of the way through the article, just before "injecting & brining" you'll see a picture of a turkey sitting on a wire rack above a roasting pan. This is the water set up I use for a lot of the meat I cook. You don't need to be 3" above the pan but if you wanted to get 1" or 2" above the pan you could use some square tubing from Ace or Home Depot. The turkey pans with the "V" rack don't work because the heat & smoke can't circulate around the meat -- circulation is what you want.

Check out "meatheads" (that's what they call the author) gravy receipe.

I rarely use the top rack and it looks like new. The bottom rack works best for me because I installed a CHIMNEY EXTENSION, which forces the heat and smoke over the bottom rack as opposed to where it wants to go, which is "up & out the chimney".

I'm cooking a 10lbs turkey breast on Thursday and I could cook 2 of them on my set up if I wanted to.

Don G


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Post Posted: Sun Nov 24, 2013 8:45 pm 
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