Greetings to all of the smokers out there. I am hailing from Alabama and and new to the whole "serious" smoking and Bar-Be-Queuing family. I have been an avid outdoor cook for many years and have always done most of the cooking for my immediate family. My first serious smoker is the Lang 36" Deluxe. I had mine delivered the day before Lang announced the new hybrid models. I missed a Charcoal Grill as a counter weight by a few days. I have only had time since the first of the month to season the grill. I have attached a few pictures, and my avatar is of my toy as well. Hopefully I will have some free time to break it in before my family wants me to prepare the Christmas meal. I work full time active duty for the Alabama National Guard and am a full time student working on my Doctorate. This being the holiday season my time is stretched extremely thin with time split with the in-laws and my family across the state. Between work and family gatherings I do not have any time off until the 22nd. If anyone has any advice or tips for me using this new smoker cooker please feel free to email or pm me
information. I do use oak as my fuel source and have some fig available. I have several cuts of pork and some pre-seasoned brisket that was on sale available. Let me know if you professionals and other Lang owners need more information.
Warmer after Seasoning
Main chamber after seasoning
Main Chamber pre-seaeoning
Warmer outside view.
Warmer pre-seasoning
information. I do use oak as my fuel source and have some fig available. I have several cuts of pork and some pre-seasoned brisket that was on sale available. Let me know if you professionals and other Lang owners need more information.
Warmer after Seasoning
Main chamber after seasoning
Main Chamber pre-seaeoning
Warmer outside view.
Warmer pre-seasoning
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