Lang Offset Chicken Lessons

[mrteddyprincess]

I needed to cook some chicken thighs today and I wanted the full smoke flavor that the Lang provides. But I started the fire with some splits that were apparently damp, because I couldn't get the cooker to go much above 225 F, despite using my electric leaf blower.

So I decided the way around this was to add mass to the fire and let the heat from the dry wood encourage the damp splits to burn a little faster.

After a short bit I got clean smoke and I put three pans of chicken thighs on. I checked the temp gage after about 20 minutes and I was plugging along at 400 F.

The chicken was clean, crisp, and completely smoked in 45 minutes. Prior to this I've jacked around with trying to smoke at lower temps, and opening up the cooking chamber until I got clean smoke again, but with this HOT and fast method I think I can cook chicken in one cook cycle.

My wife and I ate three thighs between us and we couldn't get enough of that stuff!

Brian

[RonB]

I cook wings hot N fast. The dome thermometer will sometimes go past 500° and I pull wings @ 42 min. You do have to be careful what you put on the wings because lots of things, especially sugar, will burn at that temp.

[MsTwiggy]

Yeah they look great!! 🔥🔥🐿️

[Smoke em if you got em]

I crank up my lang for chicken too. For damp wood, I started keeping a few logs stored in the cook chamber just in case. During a cook, I pre-heat logs either in the cook chamber, or along the sides (inside) of the fire box. Then when they are put on the fire, they catch immediately for clean smoke.

[captainlee]

Looks great! I've been sneaking my chicken cook temps up too and it's working out.

[hoovarmin]

Nice discovery Brian. I wish I could try that chicken.

[pjayt]

I have a lang I will try that the next time I cook chicken in it looks good all you need is that Alabama white sauce