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  1. rag

    Brand/type smoker

    For strictly smoking sausage in the 130* to 160* range, what smoker would you buy?
    • rag
    • Thread
    • Replies: 6
    • Forum: Sausage
  2. rag

    Junk Private message, I think???

    Yeah, I got a junk PM. How do you give the moderator a heads up?
  3. rag

    ADVICE FROM A RETIRED HUSBAND (pg-13)

    All woman jury? They should have been at work!
  4. rag

    chargriller conversion

    I have an Afterburner gas conversion for a Chargriller for sale. I used to chase the temps all over the place with wood or charcoal before. Gas lets things settle in.
  5. rag

    First time making own brats and a question

    Whatever you smoke starts out below 140* (danger zone) but normally does not stay in the zone real long. Sausage that is smoked usually starts out at 130* pit temp for a couple of hours before slowly raising the temp (over a period of hours) to 140, 150 and to 160. Thats when you NEED cure. The...
  6. rag

    Pickled Jalapeno Mix

    Why is there water in there, yuck. Go 100% vinegar and add whatever spices you like. I only add water to pickles (Q's).
  7. rag

    Funny but Sad. But definitly eligible for the Darwin awards.

    No mention of what type load he used?
  8. rag

    Biggest cook to date!

    You are getting closer to a Lang 84
  9. rag

    Three Nuns At A Detroit Hockey Game

    Yea, but it is full of Priests.
  10. rag

    Newbie to Dutch Ovens

    Consider hitting the inside with an orbital sander to smooth out the metal before seasoning.
  11. rag

    Let it snow! Porkfest w/ Q-view!

    Having been just built last Aug., the pit has cooked way more in cold weather than warm. It won't know how to act in hot weather. Very nice looking meats. How did the pit temps hold? I'm glad it's performing well. I knew it would. I am still getting calls for it. Wish I had 6 more. I have a...
    • rag
    • Post #15
    • Forum: Pork
  12. rag

    How to get nice glaze on ribs?

    Does anyone talk to you at comps?
    • rag
    • Post #16
    • Forum: Pork
  13. rag

    Hi, my name is Bill The Grill Guy and I am a

    Hi Bill, it's Rag
  14. rag

    greetings, from lancaster, pa

    Welcome. If you are using the small cooker I'm thinking of, it will drive you nuts trying to keep the temp on the mark. Will tend to dry things out too. Consider joining Mid Atlantic BBQ Assn. MABQQA.com You can get support for your operation there.
  15. rag

    New KCBS Judge- and Open house at Meadow Creek

    The Lang came first. If all else were equal, the shipping of a 1,000 # to 1800 # unit the extra miles from GA should get your attention. Both are great cookers.
  16. rag

    first smoke on the new Lang 60

    Steve, that's sweet. What or how is the openning damped off?
  17. rag

    first smoke on the new Lang 60

    The rod has 2 washers welded on and spaced something like an inch apart. A coil spring is located on the rod between them. The problem is that the washers are too far apart. The washers that I cut had too large a piece cut out of them and fell out. A snap ring with a gap smaller than the rod...
  18. rag

    Need help w/Pastrami

    Using an Angus flat and the following brine (reduced by 1/2) in a zip bag, I brined for 6 days (also injected brine). The result was a gray colored interior and lacking pastrami flavor. It was smoked at 150* for 2 hrs, 3 hrs at 240* and steamed for 2 hrs. Is this brine or the brining time...
    • rag
    • Thread
    • Replies: 9
    • Forum: Beef
  19. rag

    first smoke on the new Lang 60

    Dude, that is one good looking pooch.
  20. rag

    first smoke on the new Lang 60

    Dan, glad to see you had a good cook. Barb and I had a tear in the eye looking at her in a strange yard. The temp IMO was low for chicken. Might consider 300* to 325*. I cut a piece out of several flat washers and slide them over the warmer damper control rod which compresses the spring and...
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