John Langenfelder - Barbecue - Barbecues & Grilling - Food/Drink

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Expert Profile: John Langenfelder

Expertise: I can generally answer most questions relating to BBQ, smoked meats, choosing meats, grilled meats, spices, rubs, sauces, grills, cookers, smokers, wood, charcoal and food preparation.

Experience in the area
I have been cooking and smoking meats for over 40 years (yep, even as a child). I am a BBQ competitor and certified judge.

Organizations
KCBS

Education/Credentials
Bachelor of Barbeques Science B.S. from the Greasehouse University by the facilities of the Pitmasters College by the K.C. Baron of Barbeque
Check out my website at www.mdpigroaster.com

Ask a Question	View Past Answers	View Ratings

Average Ratings
Prestige Points: 1050
Knowledge	9.84 Best of the best
Clarity of Response	9.90 Best of the best
Timeliness	10.0 Best of the best
Politeness	10.0 Best of the best
Number Of Questions (in Past 24 Hours)		0
Max Questions to be Asked (in 24 Hour period)		5
Total Questions (since joining AllExperts)		65

Recent Reviews from Users

Knowl	Clarity	Time	Politeness	Date
10	10	10	10	11/04/08
10	10	10	10	10/29/08
10	10	10	10	10/14/08
10	10	10	10	08/12/08
10	10	10	10	08/08/08

User Comments

Thanks very much for your response John. It was very kind of you to respond and do it so promptly.
(Steve Farris on 11/04/08)

Thanks for the tip john. I think using the foil pan with apple juice and rub will do the trick.
(Marvin on 10/29/08)

John thank you this is very very helpful
(tammy on 10/14/08)

thank you
(TIM on 08/12/08)

View All Comments

Ask a Question	View Past Answers	View Ratings

Recent Answers from John Langenfelder

2008-11-25 fatty ribs: oh my gawd!! blasphemy cooking off the fat... that's the best part... Really, about the only thing you can do is trim off the fat before cooking, but do remember that fat is flavor. When I do ribs...

2008-10-28 smoking whole pig: Marvin, NICE COOKER!! It generally very difficult to get additional flavor into a hog unless you remove the skin. I have tried injecting (about 16 oz of a vinegar based marinade), but never really...

2008-10-14 BBQ Pro Deluxe Charcoal Smoker: Tammy While I am not familiar with this particular model, doing an internet search for bbq pro deluxe, I found an upright "bullet-type" smoker similar to a Weber Smokey Mountain smoker. I would guess...

2008-09-16 Building a BBQ pit: Derek, Sorry it took a while. Expanded metal is the way to go but I would order Stainless steel. You can find it on the internet and I'm sure you can get it locally. I did a search for expanded metal...

2008-09-13 Tender Meat on a Smoker: Ryan, How long do you cook, what size Butt and what temperature do you pull the butt? For pork butt to fall apart, you have to get it to about 195 degrees. That is about 8-10 hours for your average...