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48 or 60 ?

post #1 of 3
Thread Starter 

I'm trying to decide between a 48" and 60" deluxe.  The 1k difference is painful.  I plan to cook mainly for home use, sometimes for church dinners (80-100 people) and a couple times a year in competitions (Pig Jig and Masonic Home for Children Homecoming).  The 48" is practical for most everything I do except the two competitions - the look like a heck of a lot of meat for a 48" smoker. Any advice on how much meat can realistically be smoked well on a 48" Lang overnight?

Thanks in advance

post #2 of 3

I don't have a Lang, but when it comes to Smokers...I have NEVER seen a guy post, " I wish I got the Smaller One! "...

 

The 48 will hold 80Lbs of Butts. 80Lbs will yield about 40Lbs Pulled Pork. 40Lb X 16 = 640oz  / 4oz portions = 160 Sandwiches.

 

There is very little wiggle room if the crowd goes above 100 and it would not be unusual for a Man to eat two 4oz Sandwiches...You are at the 48"s max output with this crowd. If this Church deal is once a year and the other times just you and the family and an occasional Picnic the 48 is fine. If you see ANY growth in the number you feed...Get the 60"...JJ

post #3 of 3

I was in the same situation. I eventually went with a 24x60 from Shirley Fabrication. If you get the warmer box, it has more overall space than a Lang 60 deluxe, and for $1200 less. But like JJ said, no one wishes they had gone with the smaller one. You will find a way to fill er up!

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