We have a local farmer who sells roaster hogs and he lets the roasters go with the hogs(with a deposit) for free. They are nice, easy and fool proof. But he has about 8 of them and raises alot of hogs and calves. But to smoke meats, they would not work. They are more of a cooker, and they don't want ya using wood in them, cuz it burns the paint off of them.
Thanks for the compliments. I always wanted a Lang, and after joining ths site and seeing how some of the Lang owners made smoking look so easy. I just started obsessing over them. I visited another site(aint gonna list it
) and a guy in Pa had one for sale, just 6 months old. The price was in line(a lil high, but he took very good care of it) and I begged on bended knee for the wife to agree to the purchase. We made the trip to the far side of Pa. to get it in Feb, and the drive through the Poconos was extreme, and memorable to say the least.But i returned home alive and inspired. The Lang 60 has not let me down one bit, and continues to impress me actually. It is a tank of a smoker at 1100 lbs, but I can move her with oe hand on a level hard surface, and she tows down the road at 70-80 without any issues. I have enjoyed every single smoke with her, and last weekends grad smoke was by far the best butts I have ever smoked or tasted.6 at a time
had some extra room so I did some baby backs too.
This saturday night will be my very first overnight smoke at home, and the menu includes 8 pork butts, 2 packer briskets, and 4 fatties of different flavors and fillings. Might very well be the first time I have been drunk before 10 am ever, and I am OLD! The best part of this smoke is................................I aint pullin the pork, and I aint slicin the briskets, and I aint cuttin the fatty. The proud parents of a local graduate are doing all of that, and by noon that meat will be gone, and I'll be nappin!