Whole Hog in a Lang 48

mtlcafan79

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Original poster

Jul 30, 2008

30

11

Glen Burnie, MD

• May 10, 2009

• #1

Has anyone done a pig in a 3rd gen Lang 48 yet?

I plan on doing one Memorial day weekend. The Lang site says 70lb o pig will fit. I'm thinking that's with the head and legs removed. Will that fit butterflied or will I need to tuck it all in?

 

scpatterson

Smoking Fanatic

OTBS Member

SMF Premier Member

May 1, 2009

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14

Mcnairy County Tennessee

• May 12, 2009

• #2

I coulnt tell you but you coud call the people at Lang and I bet they would tell you...

 

mtlcafan79

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Original poster

Thread starter

Jul 30, 2008

30

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Glen Burnie, MD

• May 17, 2009

• #3

After talking to Ben and my butcher, it will be a 45lb'er minus head and legs. Will supplement pulled pork to make up the difference. Pics to follow!

 

sumosmoke

Master of the Pit

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Dec 29, 2007

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New Smyrna Beach, FL

• May 17, 2009

• #4

I've got the Patio 48 and haven't done a whole pig yet. By looking at the size of what we did at the N. FL gathering, I think I could comfortably get at least one whole pig in mine.

 

capt dan

Gone but not forgotten. RIP

OTBS Member

Nov 2, 2007

3,355

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• May 18, 2009

• #5

Good call. Your not gonna get a very big pig in a 48. I can do a 80-90 lber in my 60, but why.

I have gone that route. fun and fancy, but to feed the masses, pork butts and briskets or big chucks(16-28 lbs). very little carcass to throw away, no head or feet. Not wanting to spoil the plan, but for the most bang for the buck.............I'm just sayin! instead of the 80-90 lb pig in my 60(and alot of wrestling) I can put 110-120 lbs of the above cuts in there.
Just my 2 cents worth!

 

mtlcafan79

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Original poster

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Jul 30, 2008

30

11

Glen Burnie, MD

• May 24, 2009

• #6

http://www.smokingmeatforums.com/for...ad.php?t=77106

Wonder no more, pig is on.