Lang Owners

[stro3579]

The only issue i have ran across is bad wood. I bought a rick of white oak that was wet. Its been hard to get my fire going without using coals or hard wood lump coal. But once i get it going it will hold temps for decades.

 

[stro3579]

I know now to see the wood before its delivered.

 

[smokinclt]

Stro if you have a propane grill just light the 2 outside burners on low and put your splits in that for about 1.5 - 2 hours. Its like kild drying. Also the Lang is crazy efficient the splits should be about 8 - 10 inches long and about 2x2 inches. VERY SMALL. you will find one of the hardest things to do is to build a small enough fire. Once you get the hang of it you will be amazed at how little wood is needed. 

Hope this helps. 

Doug

 

[lgreenberg]

Stro if you have a propane grill just light the 2 outside burners on low and put your splits in that for about 1.5 - 2 hours. Its like kild drying. Also the Lang is crazy efficient the splits should be about 8 - 10 inches long and about 2x2 inches. VERY SMALL. you will find one of the hardest things to do is to build a small enough fire. Once you get the hang of it you will be amazed at how little wood is needed. 

Hope this helps. 

Doug

I'm having a huge issue with this.  My wood is 12-16" and  4x4 or bigger.I split most,but I'm not a logger :)  next time I'm pulling out the cirucular saw and cutting them down by 1/3 or so too :)

 

[lgreenberg]

Stro if you have a propane grill just light the 2 outside burners on low and put your splits in that for about 1.5 - 2 hours. Its like kild drying. Also the Lang is crazy efficient the splits should be about 8 - 10 inches long and about 2x2 inches. VERY SMALL. you will find one of the hardest things to do is to build a small enough fire. Once you get the hang of it you will be amazed at how little wood is needed. 

Hope this helps. 

Doug

I'm having a huge issue with this.  My wood is 12-16" and  4x4 or bigger.I split most,but I'm not a logger :)  next time I'm pulling out the cirucular saw and cutting them down by 1/3 or so too :)

 

[whittling chip]

Here's a link to Harbor Freight for a manual slide log splitter. I bought one a few months back. I use it to cut over-beer sized splits into smaller ones. After I split them I cut them to length with my shop saw. It leaves me with a split and a chunk.

Here's the link:

http://www.harborfreight.com/manual-slide-log-splitter-93360.html

Here is some of the oak and citrus that I split with the maul.

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• whittling chip
• Apr 18, 2013

WC

 

[stro3579]

Smoked a brisket today on the hybrid. It turned out really good. I had to move it alot to get a good bark. I am still trying to figure out where the hottest point on the grate and up top. I will bbq every weekend until i get use to the lang.

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• stro3579
• Apr 20, 2013

 

[stro3579]

One more pict

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• stro3579
• Apr 20, 2013

 

[michael ark]

Want some pictures of the deluxe.

 

[stro3579]

I have a 36" hybrid.

 

[smokinclt]

Stro hottest points are bottom closest to fb and top opposite but you can verify with a loaf of cheap bread by making toast. Just get to temp load it up with bread and look at it in about 10 minutes then every 10 after. Burnt = hotspots.

 

[lgreenberg]

i'll probably post a few pics soon.  LIfe has been busy :)

 

[lgreenberg]

i'm cooking tomorrow. getting HFT log splitter tonight (as opposed to my ax). I'll take lots of deluxe photos and post on Sunday

 

[lgreenberg]

I had a smoke yesterday.  The goal was  an 8lb brisket and 3 racks of baby back ribs. Turns out HFT did not have the log splitter, so it me and my ax and sometimes my small circular saw.  My wood is probably 60/40 oak and almond.

Like usual, I had a bit of trouble getting the fire going,but by 8:30 it was ready for the brisket.

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• lgreenberg
• Apr 28, 2013

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• lgreenberg
• Apr 28, 2013

Here's the brisket at about 4 hrs.

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• lgreenberg
• Apr 28, 2013

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• lgreenberg
• Apr 28, 2013

I use "smoking guns" rub as my basic rub for most things.  In this case, the ribs were augmented by a mustard layer.  One was French's with a heavy dash of Sriracha,one was gray poupon and one was Jack Daniels Spicy SW mustard.

here's the ribs at about 2 hrs

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• lgreenberg
• Apr 28, 2013

At about 2 pm or so, I broke out my maverick thermometer and the brisket said 210.  What?... The smoker stayed at 225-240 the entire time, falling below 225 when I put the ribs on at 2.

I had the brisket centered on the top rack, nearest the thermometer.  I immediately foiled it and left it on till 6pm.

I let the ribs go to almost 7, with a 7:30, ok, 8pm dinner service.

I thought once side of the brisket was over done.  The other side,pefect.  My wife likes it over done. Whatever.

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• lgreenberg
• Apr 28, 2013

The brisket rested an hour before cutting.

Below are the final results.

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• lgreenberg
• Apr 28, 2013

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• lgreenberg
• Apr 28, 2013

everyone loved the food.  Not much difference in which mustard was used.  They were all very similar.  My guests loved the food.  I give myself a C+/B-    Room for improvement

 

[stro3579]

Sweet, looks good. What wood did you use?

 

[lgreenberg]

my wood is approximately 60/40  oak/almond.  Its a lot easier to split oak and the FHT log splitter was mia. 

 

[lgreenberg]

ok here are some pictures:

stuffed burger.jpg

• lgreenberg
• May 29, 2013

This is a stuffed burger - 40% Sirloin 40% Brisket and 20% 80/20.  Stuffed with a bit of gruyere and wrapped in bacon.  That one was probably 12-14oz.

I had a bit of brisket left so I smoked that with a chuck roast.

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• lgreenberg
• May 29, 2013

The brisket was about 1.25 lbs and turned out perfect after 4hrs at about 225.  The Brisket was near perfect, the chuck delicious.

Finally here's the pork chop I brined for a week (the week got away, I usually do 3 days) 

pork chop.jpg

• lgreenberg
• May 29, 2013

no for the questions part of our show.  When I get a "whole" brisket, it is really the bottom portion think - 7-8lbs.  How long would you recommend cooking that?  I am starting to think that should be a 4hr smoke (225+/-) then a 2-3 wrap.  Thoughts?  Perhaps over a beef broth bath (with veggies) and then wrapped in bath? I'd love some advice.

 

[chipotleq]

IgreenBerg, Hi. I am also thinking of getting a hybrid 36 patio. I currently smoke with a bullet smoker and grill with weber 22.5 grill. What is grilling on the chargriller side like? I have so many questions regarding the chargriller. Thanks and that burger looks delicious... did you smoke the patty on the lang?

 

[chipotleq]

i guess this thread is dead now

 

[lgreenberg]

sorry about that. Yes I smoke everything on the lang.  I love it.  I have a hard time getting the temp just right, probably because my axe skills are lacking and the wood is too large and burns hot.

the grill side is cool, it takes a lot of charcoal to really heat it up.  Sorry aobu the long delay, I missed your post.  I'm happy to take a pic of the grill side if you would like.  I prefer my weber for grilling, but I am using thge patio hybrid exclusively