Recent content by prncinghrse

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  1. prncinghrse

    Lang 60 Deluxe

    Mine is a 2010 Lang 60. I mounted a second thermometer in the smoke chamber towards the fire box side. It is consistently 25 degrees warmer than the other thermo. I usually rotate the meat once during the cook time. Good luck with it. I love mine.
  2. prncinghrse

    100lb Pig in a Lang 60

    Any time & temp experience for doing a hog in a Lang? Thanks
  3. prncinghrse

    First run in the 60

    Seasoned my Lang 60 last week. Threw in a chicken just for fun. I have a bug party in a couple of week so I thought I'd do a trial run this weekend. 2 butts, 2 briskets, and my first fatty. I plan on putting in a few chickens later in the day. I'm trying to get some photos uploaded but I...
  4. prncinghrse

    The Weave?

    Is that 1 lbs of bacon or more?
  5. prncinghrse

    Maverick ET-73

    I had it in a week.
  6. prncinghrse

    Brisket Question

    I've got the Maverick 73 meat thermometer but I should probably get another unit. 1 for each type of meat. I like the look of the Oregon Scientific units
  7. prncinghrse

    Brisket Question

    That makes a lot of sense. Takes to whole weather question out also. A lot less pressure to table at a planned time. Thank you
  8. prncinghrse

    Brisket Question

    So, can I start in the Lang a day ahead, for 6 hours, refrigerate, and finish the next day with the butts for the last 4+2? It sounds like the opinion if I must smoke first. I'm trying to avoid the 12 hour all nighter. A party with the guys ok, but my kids graduation not so ok. We're eating...
  9. prncinghrse

    Brisket Question

    I need to do a HS graduation party in 3 weeks. I plan on doing 4 - 6 butts and 2 - 3 briskets. It's my son's party so I don't really want to stay up all night. Can I put the brisket, with rub, into my oven for the 1st 6 hours a day ahead then put them into the Lang 60 the next day with the...
  10. prncinghrse

    Smokin in CT

    John P. Been using a Char-Broil Offset Smoker for about 6 years. Finally made the jump to a Lang 60. Mostly doing butts and briskets, about 10 - 12 a season. I prefer the butts but the teenagers just love the beef. My son is graduating from HS and for the cost of a catered pig roast I...
  11. prncinghrse

    Basic Brisket Smoke

    Has anyone tried starting brisket in the oven with rub for the first 6 hours? I could then fire up the Lang the next day and put the butts and briskets in for the same 4 + 2. Thanks
  12. prncinghrse

    More Brisket Questions... wood, temp, tin, etc.

    Newbie on this board. Just received my Lang 60 after using a small charbroil offset smoker for years. I've got a big party to do and would like to have both butt and brisket. The brisket takes about 6 hours longer than the butt. Has anyone tried putting the dry rub on brisket and roasting in...
  13. prncinghrse

    got my first look @ a LANG ........

    I received my 60 this week. It is beefy but they really should clean up some of the welding/details. I purchased it with an extra thermometer which they forgot. The trailer has tail lights but no license plate bracket or light. 1st day and I need to correct the small stuff. Do folks weld...
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