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Lang 48 patio

 
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Ohiophil





Joined: 12 Dec 2014
Posts: 19



Post Post subject: Lang 48 patio  Reply with quote

My first cook on my new to me Lang 48 patio The ribs are about the same as on my egg but that chicken was awesome !!!

Post Posted: Sun Dec 28, 2014 12:08 am 
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NoCo smoke





Joined: 30 Oct 2014
Posts: 22



Post Post subject: Re: Lang 48 patio Reply with quote

very nice cook i bet the 48 is funner to cook on then the egg right enjoy it and post more pics of your cooks congrats on your lang     Laughing
Post Posted: Sun Dec 28, 2014 6:15 am 
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KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

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I have found cooking ribs at 225 and chicken at 325-350 works best for me....cooked chicken once low and slow....the skin was like rubber.

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Post Posted: Wed Dec 31, 2014 3:56 am 
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NoCo smoke





Joined: 30 Oct 2014
Posts: 22



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how to you prepare your chix kevin i spatchcock them and cook skin side down unless doing beer can chix would like to try other method if you have one
Post Posted: Wed Dec 31, 2014 4:20 am 
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KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

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I wet brine my chicken parts for a couple hours in Kosher salt, pepper, garlic powder.  If you are going a whole chicken, you can go longer....turkey even longer.

Then crank up the lang betweent 325 and 350...usually skin side up. Use whatever rub you want...just watch the salt as you already brined the chicken....

That's about it...pull at around 165........tender chicken. I usually slather on some of my favorite sauce over half the pieces right at the end.


Just an FYI....there really is no need for a water pan in a lang. Wood carries 15-19% water, dry. It will add humidity to the cook.

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Post Posted: Thu Jan 01, 2015 11:39 pm 
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NoCo smoke





Joined: 30 Oct 2014
Posts: 22



Post Post subject: Reply with quote

KevinWI wrote:
I wet brine my chicken parts for a couple hours in Kosher salt, pepper, garlic powder.  If you are going a whole chicken, you can go longer....turkey even longer.

Then crank up the lang betweent 325 and 350...usually skin side up. Use whatever rub you want...just watch the salt as you already brined the chicken....

That's about it...pull at around 165........tender chicken. I usually slather on some of my favorite sauce over half the pieces right at the end.


Just an FYI....there really is no need for a water pan in a lang. Wood carries 15-19% water, dry. It will add humidity to the cook.
   I will give it a try thanks i never use water i mop or I spritz cooked some beef back ribs and a brisket flat today turned out awesome happy smoking
Post Posted: Fri Jan 02, 2015 1:51 am 
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KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

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I was more referring to the pan of water noted in the first post

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Post Posted: Fri Jan 02, 2015 1:55 am 
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Ohiophil





Joined: 12 Dec 2014
Posts: 19



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I ran 225 for 2 hr then put chicken on and took temp up too 275 all was great I put the water pan in there because it was my first cook with this lang and I always use water on the green egg, I used rub on the chicken dizzy pig on one and McCormick chicken rub on the other I will try it without water on the next run.

Post Posted: Fri Jan 02, 2015 2:36 am 
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