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  1. mtlcafan79

    Cookshack Amerique $1,250 OBO

    I have a Cookshack Amerique that I'm looking to sell. Used twice. Just isn't what I'm used to compared to cooking on my Lang 48. Includes smoker, cover, seafood rack,15' 12/3 extension cable, and some hickory and cherry wood. Four 14"x18" racks and one seafood rack. Rated to cook up to 50lbs of...
  2. Cookshack Amerique

    Cookshack Amerique

  3. IMG_20160228_211443.jpg

    IMG_20160228_211443.jpg

    • mtlcafan79
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    • Album: Cookshack Amerique
  4. mtlcafan79

    How much food does a Lang 48 Patio hold? QView

    Answer: 30# of butts, a 5# brisket, two whole chickens, a duck, and nine racks of BB's with room to spare! Off camera are beans and ABT's in the rusty Char-Broil. I had someone ask me why I don't weigh 400#. Truth is I ate two ribs from that, a couple slices of brikset, and that was it.
  5. mtlcafan79

    warming splits

    That torch from HF was the best $20 I've ever spent. It scares the crap out of people.
  6. mtlcafan79

    Wood Maryland

    I have a good supply for Hickory in Crofton. Not sure about the shore. Most people around here told me to wait til fall and call back.
  7. mtlcafan79

    Whole Pig in a Lang 48 - QView

    To be honest this pig was probably one of the easiest things I've smoked. I spent more time and effort trying to locate a place to buy the pig than actually cooking the pig itself. I didn't do much to prep the pig really. I cut the skin back as much as I could and applied some rub between the...
  8. mtlcafan79

    Whole Pig in a Lang 48 - QView

    Better pic of the finished pig. Lang 48 looking empty with the last of the second round of the ABT's and the pulled pig to stay warm. I made 60 ABT's and didn't eat a single one. Vultures moving in for the kill. They literally cleaned house down to skin and bones. The finishing sauce off...
  9. mtlcafan79

    Whole Pig in a Lang 48 - QView

    It was just over $2/lb. With that pig and 12 lb of butts I fed close to 40 people and my friends can really eat. I have a pound or two left over even. I'll go through my pics and post a few more in a bit.
  10. mtlcafan79

    Whole Pig in a Lang 48 - QView

    The skin came out a deep mahogany color as expected. The picture comes out a bit darker due to the bright reflection off the foil. Total cooking time was 16 hours as that was convenient to me and my guests. Lets just say the eyes, brains, cheeks, and tongue were enjoyed by a select few. More...
  11. mtlcafan79

    Whole Pig in a Lang 48 - QView

    Looks like right around 36" all tucked in the way it is.
  12. mtlcafan79

    Whole Pig in a Lang 48 - QView

    There's nothing on the outside of that swine except for hickory smoke. Straight hickory in the Lang. The butts are getting an apple juice/captain sprtiz. The beans and jalapenos are in the rusty ole charbroil with lump and some hickory splints thrown in.
  13. mtlcafan79

    Whole Pig in a Lang 48 - QView

    I think it's time for a nap. Been up for over 24 hours at this point. That's how you do ABT's without a toothpick. Just wrap them in an entire piece of bacon. lol... I've always done them that way.
  14. mtlcafan79

    Whole Pig in a Lang 48 - QView

    6AM update.
  15. mtlcafan79

    Whole Hog in a Lang 48

    http://www.smokingmeatforums.com/for...ad.php?t=77106 Wonder no more, pig is on.
  16. mtlcafan79

    Whole Pig in a Lang 48 - QView

    Wonder no more, a whole oink fits quite well in a Lang 48 Patio. I asked for a ~45lb pig. I think it came in a little under that. I never weighed it myself, but it felt about right. 45 min in. I'm hoping it's done by noon. Started at midnight. The inside of the cavity is rubbed, and under the...
  17. mtlcafan79

    Whole Hog in a Lang 48

    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!
  18. mtlcafan79

    Whole Hog in a Lang 48

    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?
  19. mtlcafan79

    Meadow Creek Reverse flows, Anyone own one?

    Don't own one, but wish I could afford one. I took a class before the New Holland Summerfest and we cooked on a TS250. Very high quality construction. I just wish I had the scratch to pick one up.
  20. mtlcafan79

    going to attempt ABT - want to start with solid, basic method - help?

    Mine are really basic. Jalapeno halved, cleaned out, stuffed with plain cream cheese. Smoke for 2.5-3 hrs at 250* and they're done. You guys keep cheating with those toothpicks. If you wrap them correctly with one piece of bacon they come out like this: I made some the other weekend with...
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