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Hate to get rid of another smoker, but I upgraded and the wife is making me do it. Great insulated smoker, awesome to set it and go to bed, get up and meat is ready to wrap!
I paid $2300 shipped for this smoker...Over $300 in accessories.
Stainless steel bars to move the smoker
Basting tray...
Sadly getting rid of my baby, she's too small for me anymore. Amazing rig that holds temp like no ones business even in 10 degree weather. Please text me at 608-438-7424. It's about 3 years old.
I'd recommend brining or injecting your chicken breast. That is the hardest part of the bird to smoke because it's so lean. It may get somewhat dry if you are just doing the breast alone. I usually smoke whole chickens, or wings, or quarters and thighs. I also cook to an IT of 165 then pull it.
I talked to Ben Lang about this and he said this is how you do it. You make a small fire in the fire box, just enough to get the wood smoking. You dont want TBS, instead you want the fire to sputter along so you get more smoke. Under your cooking grates put dry ice in there and you should be...
I had mine up to 420 degrees yesterday...I wasn't really trying to =) Just wanted to get it hot enough to give her a good steam cleaning. but yes you can grill on your Langs!!!
No issues with the firebox on the deck, when I'm putting wood in the smoker, I'm there and when I get the fire started I'm there. Those are the times when the box is open...when I'm not there the firebox is closed. So no issues.
My wife and daughter kidnapped my smoker today when I was re-seasoning it...They used it for roasting marshmellows. There is something absolutely disturbing with these photos. I was shocked!!!