Finally got the time to put my (new for me) used lang 36" patio smoker to the test. I found this older model (Black Stainless so it's not the 1/4" steel, rather 1/8") Lang on Craigslist about a month ago. I did my research, considered my options & ended up pulling the trigger. I was really concerned about the steel thickness, but when I spoke with Ben Lang about the unit I decided it was better than what I was used to, by a mile. Now I can't even believe I hesitated to begin with. It's that good.
So, I just wanted to share my results. I'm so happy. Temps were a joy to manage, fuel consumption was miniscule to what I am used to (I used pecan splits/no charcoal at all), and the food quality tied everything together. So, here are some pics, I hope y'all enjoy as much as I did....
Leading up to the cookout Saturday, I made my first Fatty. I had never even heard of them until this forum. Wow, talk about delicious! I made a muffelatta fatty. It consisted of venison burger and venison sausage (I am a hardcore deer hunter), stuffed with mozz, provolone, ham, salami, hot coppa, toasted sesame seeds and olive salad...
The bacon weave (crappy bacon was almost falling apart as I peeled the pieces)...
Venison burger & venison sausage rolled out:
The contents:
Rolled & ready for the pit:
Pulled it at 165 (about 2.5 hours on the upper rack, never moved it)
I also did a Boston Butt & two chuck roasts that belonged to my neighbor. I happily obliged when he asked me to smoke two/ keep one for myself...
I got to use my new Smoke Thermo, I love it. The cheapo accurite isn't too bad either
I foiled the chucks at 165, pulled at 203..
Kept the butt on the pit with no crutch. Pulled at 190, foiled and towel into my ice chest until ready to consume:
The Chucks were fall apart tender. Not bad for my first attempt:
And of course the BB... Sheer perfection when cooked to the right temp...
All in all it was a success. Many mouths were (& still are being) fed. and I am very happy with my new smoker. Thanks to everyone here for contributing. I learn a lot every time I come here! Hope you enjoy....
So, I just wanted to share my results. I'm so happy. Temps were a joy to manage, fuel consumption was miniscule to what I am used to (I used pecan splits/no charcoal at all), and the food quality tied everything together. So, here are some pics, I hope y'all enjoy as much as I did....
Leading up to the cookout Saturday, I made my first Fatty. I had never even heard of them until this forum. Wow, talk about delicious! I made a muffelatta fatty. It consisted of venison burger and venison sausage (I am a hardcore deer hunter), stuffed with mozz, provolone, ham, salami, hot coppa, toasted sesame seeds and olive salad...
The bacon weave (crappy bacon was almost falling apart as I peeled the pieces)...
Venison burger & venison sausage rolled out:
The contents:
Rolled & ready for the pit:
Pulled it at 165 (about 2.5 hours on the upper rack, never moved it)
I also did a Boston Butt & two chuck roasts that belonged to my neighbor. I happily obliged when he asked me to smoke two/ keep one for myself...
I got to use my new Smoke Thermo, I love it. The cheapo accurite isn't too bad either
I foiled the chucks at 165, pulled at 203..
Kept the butt on the pit with no crutch. Pulled at 190, foiled and towel into my ice chest until ready to consume:
The Chucks were fall apart tender. Not bad for my first attempt:
And of course the BB... Sheer perfection when cooked to the right temp...
All in all it was a success. Many mouths were (& still are being) fed. and I am very happy with my new smoker. Thanks to everyone here for contributing. I learn a lot every time I come here! Hope you enjoy....
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