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New Cooker and First Cook

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    New Cooker and First Cook

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ID:	9294 We all know how exciting it is to get that brand new cooker, smoker, grill or what ever it is that goes on the patio you can through that slab of meat on grab a beer or 6 and have a great time with friends and family. Well here is my new Lang 48 Deluxe cooker as it arrived last Thursday.
    Anyone with a new cooker please feel free to post it here along with that first cook so we can all share the excitement
    Last edited by crvan; August 11, 2014, 07:49 AM.

    #2
    That looks so sweet!

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      #3
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ID:	9292 I would like to thank John the drive who drove my cooker down from Georgia, he was the best representative any company could hope for. He gave me tips on seasoning it in general maintenance and then we stood in the front yard and shout the shit like two old boys will do.
      Here it is after we got it off the truck

      Comment


        #4
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ID:	9298 Had to wait until the neighbors got home to move this nearly 1000 lb beast to the back yard to its final resting place, tool 4 of us

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          #5
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ID:	9305 A look inside at the reverse flow technology. There is a 1/4" thick metal plate that runs almost the length of barrel so the heat and smoke flows all the way to the other side and then back across the meat and out the chimney.

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            #6
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ID:	9308 Look, it's cooker's first wood. Truth be known I had one too

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              #7
              You will love it. I also have a Lang 48" Deluxe (trailer style)

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              • crvan
                crvan commented
                Editing a comment
                I almost got the trailer style but I would have to remove my fence to the back yard and some landscape lighting. I do have a small trailer I can load it on to take with if I need too.

              • DWCowles
                DWCowles commented
                Editing a comment
                Have you cook on it yet?

              • crvan
                crvan commented
                Editing a comment
                I have, I getting ready to post it now.

              #8
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ID:	9331 First cook:
              After getting the beast in the back yard I seasoned it by spraying the inside with 1 1/2 cans of high temp Pam cooking spray, then fired it up and let the temp get to about 325 and sprayed down with a light mist from the water hose. then I shut down the vents creating heavy smoke like you don't want to cook with for about 2 hrs. then the wife comes out and asks "Is it ready now" and I said well yes it is, so she handed me a pork chop and said "here go cook this with your bad self". So with pork in hand I went to work.
              On my next post I'll show what was in the fridge for Saturday

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                #9
                I like to fill it up

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                • crvan
                  crvan commented
                  Editing a comment
                  Very nice, trust me I will

                #10
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ID:	9343 So now with experience with the pork chop that came out so,so could have left it in for another 5 mins. but it was good.... the wife liked it.
                Now what's in the fridge for Saturday.

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                  #11

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                    #12
                    Yum, Yum

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                      #13
                      Wow, looking at it on the trailer, Lang sure throws in a BIG spare with them smokers.

                      That is nice....and locking casters....I'm jealous.

                      Comment


                      • crvan
                        crvan commented
                        Editing a comment
                        Yea this thing is a tank. about 1000 pounds of 1/4" steel

                      #14
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ID:	9451 With the Brisket I did my first injection I used MeatHead’s favorite injection Beef Broth and my favorite Rub
                      2 Tablespoons Lemmon Pepper
                      1 Tablespoon Sugar
                      2 Teaspoon Cayenne Pepper
                      2 Tablespoon Chili Power
                      1 Tablespoon Cumin
                      1 Tablespoon Garlic Power
                      1 Tablespoon Brown Sugar
                      1 Tablespoon Italian Seasoning
                      4 Tablespoon Paprika
                      1 Teaspoon Dry Mustard
                      1 Teaspoon Celery Salt
                      1 Tablespoon Salt
                      With the Butt I used some
                      Lemmon Pepper
                      onion powder
                      garlic powder
                      McCormick Grill Mates Applewood Rub
                      The Beer Brats was Johnsonville.
                      The neighbors brought the chicken
                      Got up around 5:00am started the fire and got the meat on by 6:30am and the fun began. Fire management was the issue, I had it all over the place 25 degrees up 25 degrees down over and over until about 10:00am finally stabilized at 225 and held it for the rest of the day.
                      The Boston Butt was as tender and juicy as it could possibly be bone came out with no effort at all, flavor was wonderful.
                      The Brisket was over the top, pulled apart easily using my fingers and sliced with a little more effort than the weight of the knife and the flavor was fantastic.
                      So here are all the pics left of my new cooker and first cook.

                      Comment


                        #15
                        Man, That looks great. I just want to run right out and buy one. Looks like you have a quality unit that should last many many years. Congrats!!

                        Comment

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