Dessert Smoking!

Discussion in 'Roll Call' started by dxbsmoker, Nov 26, 2014.

  1. dxbsmoker

    dxbsmoker Newbie

    Hi All,

    I have to say that I am hooked with smoking meat with logs, which in itself is quite hard in sunny Dubai ..we don't have many trees out here at all.

    I got into smoking a while ago when I was asked to design and make a smoker for a hotel client of ours..I did a bit of research and arranged for a fabrication company to make a cabinet smoker from stainless steel..I will try and find some pics and post at a later date.

    Long story short I have since shipped a Lang 36 hybrid deluxe and have been playing with it for a few weeks.

    I find it a great unit well built and very practical, for wood I am using beech & sometimes you can imagine there is not much choice available here..apparently there is some oak kicking around but yet to find it.

    I have invested in a thermoworks blue therm due to get my core temps sorted and it works well as advertised.

    Still being a newbie at this I am finding it challenging to manage the fire...I start off with some kindling and make a small pile in the fire the log cabin method with splits around and get it going..within 45 mins I am up at 300 deg F and dropping into the smoke zone..

    Yesterday I did 3 plates of beef short ribs (using a rub with black pepper / mustard powder / paprika / chilli / salt ) on a low and slow for 5 1/2 hrs ...trying to keep the fire at 250 / 275 but it did yo yo up and down a bit, I kept the smoke stack fully opened and the dampers at about 2 inches open..the fire box door slightly agar.. every 35 mins or so I added a split stick or 2,

    I have been keeping the fire pit door 1/4 open when adding a stick for a few mins to try and get the white smoke to burn off and settle down a bit before closing it up this recommended?

    It cooked well and I pulled ribs at 198 deg F truth they could have done with an extra 5 deg but were still quite tender and went well with a chorizo / bell pepper bean casserole....yum!

    A couple of weeks ago I tried a brisket / pork butt / leg of lamb cook and that went well but was a full 12 hrs...with the lamb going in 1/2 way.

    Anyway any tips on fire management from a lang owner would be most welcome.

    A few pics from my first smoke attached..

  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...

    Nice looking setup.
    Happy smoken.
  3. [​IMG]   Good morning and welcome to the forum, from a nice sunny and cool day in East Texas. Lots of great people with tons of information on just about  everything 

    Congrats on the smoker nice unit, and everything looks taste to me


Share This Page