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  #1  
Old 12-21-2005, 09:59 PM
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Default Cooked on a Lang 80

Did a cook for all my employees today on our company pit - a trailered Lang 80. Did a brisket and 20# of chicken quarters, tamales, beans and a peach cobbler. Everything turned out very good. Very easy to cook on it. I was impressed. Got me a hot fire (300*) in about an hour, threw on the meat, came back 2 hours laters and it was still at 300* without adding anymore wood. Did the brisket in a little over 4 hours and the chicken in about 2 hours.
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Old 12-22-2005, 12:41 AM
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Next time they get ready to buy one tell em there is a elderly gent in Longview build em the self same pit for a lot less...or so the story goes. I do not believe in that voodoo reverse injuneering stuff myself of course. Seems like hot air still rises. How come folks want to make it go sideways? I aint never understood that concept. It seems un-natural or something. Dont it?

bigwheel
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  #3  
Old 12-22-2005, 07:28 AM
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Default Reverse Flow

I agree with BigWheel. I don't think it makes a bit of difference about how that smoke travels. I do have a Lang 84 Deluxe and I love it.
The reason he builds his that way is so you can use the solid baffle as a grill.
It is solid steel from one end to the other and if you need to grill hamburgers or chicken or whatever, you can crank the temp to 400 and that grill is like being on a short order kitchen stove.
Now, you CAN't do that with a regular smoker, I don't think.
Keep that smoke a rollin'.
Merry Christmas and Happy Holidays.
Ed
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Old 12-22-2005, 08:10 AM
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Well now thats a kewlish idear on using that baffle as a griddle. Sounds like just the thing to have for a big pancake and sausage feed.

bigwheel
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Old 12-22-2005, 09:29 AM
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Default Grill The Lang

I have not tried the grilling yet, but have talked to people that have grilled a 100 burgers at once on that baby.
Pancakes and sausage sounds great, too.
Smoke On!!!! BigWheel.
ed
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Old 12-22-2005, 11:41 PM
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Brisket in 4 hours ???? Sorry ... but that aint possible...
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Old 12-23-2005, 06:31 AM
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Default Lang

Now DarrelB,
We didn't ask and he didn't say how big that Brisket was. Give him a chance. My Briskets usually take about 12-15 hours (AT LEAST). I think he was smoking a 1/2 lbder.
Just kidding.
Anyway, getting ready to put on a Ham this morning and it will take about8-9 hours and I will be a partying whilst a friend is driving up to spend Xmas with the wifey poo and me.
Everyone have a Merry Christmas.
Ed
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Old 12-23-2005, 06:51 AM
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Quote:
Originally Posted by DarrelB
Brisket in 4 hours ???? Sorry ... but that aint possible...
It cooda been a 3-4# flat. :roll: ....tha Sam's round here got a boatload of "tiny" flats.
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  #9  
Old 12-23-2005, 08:27 AM
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Langs cook hotter and faster than most pits that baffel gets to hot. Langs can produce great Q but I still sold my model 60 Deluxe.
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Old 12-23-2005, 08:42 AM
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Default Lang Heat

Got an idea if the heat on the Lang is too hot. Turn it down. I can cook on my 84 at 400 or 150.
PARTY!!!!!
ed
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