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  • So most of you know

    How a Lang is built. Reverse flow..has a steel plate that runs almost the length of the cooking area underneath...directing heat and smoke below, to pop up at the far end and come across the food.

    So..there ia a space at the far end to allow the heat and smoke to come up. And apparently..for food to go down?

    I got greased up and cleaned out the "tunnel" yesterday... my haul?

    2 short slabs of ribs, 3 hotdogs and a drummy... carbonized and crunchy to the bone... One wonders how that happens?
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

  • #2
    Originally posted by Richtee View Post
    I got greased up and cleaned out the "tunnel" yesterday...
    Thanks Rich! now I need to get that image our of my head!



    Nope.... still there!!
    sigpic



    Whoa O Black Betty Bam-Ba-Lam!

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    • #3
      Eeeeeeeeeeeeeeeewwwwwwwwwwwwwwwwwwwwwww

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      • #4
        What? No Gator in their?
        sigpic

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        • #5
          I think I'd tack a piece of expanded metal across the opening. Removable of course.


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          • #6
            I can understand not missing a couple of hotdogs or a drummy but how do you not notice your missing ribs lol
            sigpic

            Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread

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            • #7
              Obviously a sacrificial offering to the smoking gods.
              .

              Not to mention the occasional campfire

              My --->
              Paul

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              • #8
                Originally posted by Fishawn View Post
                What? No Gator in their?
                Come on now, we all know the gator was done in the oven

                Just how in the hell does someone "LOSE" food like that in a smoker.

                Greased up and cleaning out the tunnel.....
                https://youtu.be/ZcqprrIlbcIli

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                • #9
                  I saw some crocodile tail fillets the other day was gonna get some, maybe next time
                  sigpic

                  Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread

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                  • #10
                    feed it to the customers who prefer their filet's well done.
                    Weber 22.5
                    Lil Chief
                    1950's Crosley Shelvadore
                    Bradley Smoker
                    Maverick ET732
                    Nesco Dehydrator
                    Thermapen "Blue Bayou"

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                    • #11
                      are they from your cooks or the previous owners...

                      shiver me timbers either way
                      Island of Misfit Smokers Member #92

                      How to heal the world. Love people and feed them tasty food.

                      sigpic

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                      • #12
                        mmm... carbonized pork jerky on a stick.
                        brink vertical charcoal(the carp)
                        18" old smokey charcoal grill/smoker
                        cast iron Hibachi
                        22" Kettle w/ "Smoke-EZ" styled riser extension
                        & rotisserator
                        12x7 wells cargo vending trailer(mods in progress)
                        stuffer,slicer & more carp than i can fit in it...
                        Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

                        Blues-N-Cues Concessions & Catering
                        http://blues-n-cuesbbq.com/
                        my music recordings-
                        http://www.reverbnation.com/rlcltd





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                        • #13
                          Originally posted by crusty ol salt View Post
                          are they from your cooks or the previous owners...

                          shiver me timbers either way
                          My thoughts exactly....Rich wouldn't loose his meat would he?
                          Mark
                          sigpic


                          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                          Smoked-Meat Certified Sausage Head!

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                          • #14
                            Originally posted by crusty ol salt View Post
                            are they from your cooks or the previous owners...

                            shiver me timbers either way
                            Originally posted by Mark R View Post
                            My thoughts exactly....Rich wouldn't loose his meat would he?
                            The previous owner's... the same guy that cut off the freakin' raincap off the stack
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                            • #15
                              Originally posted by Richtee View Post
                              The previous owner's... the same guy that cut off the freakin' raincap off the stack
                              And then sold it to YOU!
                              Mark
                              sigpic


                              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                              Smoked-Meat Certified Sausage Head!

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