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  1. mikesys

    Lang 36 patio/YoderCheyenne

    Hey Dan, post some pics if you get a chance. I've never seen a Shirley rf before.
  2. mikesys

    Reverse Flow vs Tuning Plates for small backyard cooker

    I own both types, a Lang 60 rf and a Yoder loaded Wichita. Both product excellent meat, the rf will never allow a flare up on any part of the cooking surface. There is a risk on the direct flow if you're fire gets too big and the meat is too close to the fire box. The rf does not require a...
  3. mikesys

    December Brisket

    Is it done yet? We're getting hungry!!! I'm doing an 11 pound full packer, I put it on my lang 60 deluxe at 11am and I'm shooting for a 1am finish time. It's looking delicious.
  4. mikesys

    pork butt internal temp?

    I go 200 to 205 for pulled pork and I let it rest for an hour. I think for sliced it's 170 to 175.
  5. mikesys

    Buying Meat in Iowa

    To be honest I cannot remember, but there were 18 slabs in the case and I'm guessing maybe between 50 and 60 pounds. The pork butts, it was 2 per package and there were five packages it was between 70 and 80 pounds.
  6. mikesys

    Buying Meat in Iowa

    Sorry I did not clarify that, be $0.50 to 1.50 cheaper per pound is at Sams. The last time I bought a case of ribs at Sam's it was 2.48 per pound versus the cooler price of 3.99 a pound
  7. mikesys

    Buying Meat in Iowa

    I typically buy pork butts and baby back ribs by the case at Sams(it's about .50 to $1.50 cheaper by the case), but when it comes to the brisket and I go to the local meat locker/butcher. Their briskets are the top quality and there is no searching around, they bring out the best one every...
  8. mikesys

    Going to order Lang in morning just wanted help with choice?

    Too much room is better than not enough, in my opinion.
  9. mikesys

    Hello from Iowa

    Hello and welcome from eastern Iowa, take plenty of pictures for us.
  10. mikesys

    1st time smoking a Butt

    Looks delicious!!! Nice job!!
  11. cheyenne16.jpg

    cheyenne16.jpg

    • mikesys
    • Media item
    • Comments: 0
    • Album: Lang 36 patio/YoderCheyenne
  12. Lang 36 patio/YoderCheyenne

    Lang 36 patio/YoderCheyenne

    • mikesys
    • Album
    • Comments: 0
  13. lang36_patio_finihsed_web.jpg

    lang36_patio_finihsed_web.jpg

    • mikesys
    • Media item
    • Comments: 0
    • Album: Lang 36 patio/YoderCheyenne
  14. mikesys

    Lang 36 patio/YoderCheyenne

    No, at best you could cook on a cast iron skillet on the fire box, but the Yoder smokers have an optional cooking grate for the fire box. The Lang only opens from the side and the Yoder opens top and side.
  15. mikesys

    Meatloafed

    Looks good!!! I smoke mine on a cast iron pizza pan.
  16. mikesys

    Can I get some input ASAP gonna buy tonight on Amazon.

    I mix my rub with apple juice then inject it before the cooking starts, turns out great!!!
  17. mikesys

    Brisket fat up or down?

    I too put it fat side down to protect the meat. Low and slow (between 230 and 260), I've never had a dry brisket. That said, 99% of the brisket I cook are from a local meatlocker and top quality.
  18. mikesys

    How many years have you been smoking?

    18 years here so....... 450 total
  19. mikesys

    Which Welder

    Very nice!!!!
  20. mikesys

    Which Welder

    I bought a Hobart 135 fifteen years ago, i used stick welders till then, it welds like a champ. the Miller welders wear too rich for my blood(but a true Cadillac in my opinion) and when I was looking at the Lincoln welders there were too many refurbished ones for sale. As hardcookin said watch...
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