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Recent content by jfish63
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Not sure if this helps your concerns regarding this site but it clearly states in the guidelines for this topic and I quote.
" Some Guidelines are Standard on SMF...It is important for your Safety, that any Meats that have been Punctured, Probed, Injected or Ground be cooked or smoked at a...
Thanks for the replies. Now that it's not raining I will try to post some pics. I find the hottest part on mine is the main grate near the fire box.
Has anyone lowered the smoke stack on a lang?
Just made the big jump from a chargriller pro to the lang 84 deluxe with chargriller. I tis around an 2004 model in great shape.
I have cooked on it ounce and love it. My first question of probably many is how do you guys prefer to load it? I did my smoke with
meats on the top rack and sides...
Here is a link to a good thread about the C Gers.
http://www.smokingmeatforums.com/for...ead.php?t=9774
It is the same smoker I have.
I do not mop my briskets. I used to but gave it up.
I have a good pepper mill but it is still a pain to grind enough for a batch of rub. I tried the coffee grinder and as someone posted it turns too much of it to powder. I might try a grain mill next.
Hello everyone I have enjoyed reading many posts on this forum. I have been grillin for almost 30 years and smokin for about 15 years. I started smoking on a brinkman bullet type actually had 2 of those. Right now I am using a modded char griller. I love cookin brisket and butts usually in...
You could do the same thing with tuning plates. i just lay mine in they are not fastened in place. Just increase the gap on the firebox end. I wanted to be able to remove mine for use as a large grill.
This sticky was a great find. I made a new baffle for mine it fits real tight and the first cook with it the temps were well within 10* from end to end. I also use a thick rug to cover the smoker in cold weather. Here are some pics.
http://www.kodakgallery.com/Slidesho...Uy=8tv1rq&Ux=0