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  1. smokeon

    Smoker Catering Trailer For Sale - Fully Equipped, Includes Mixon Smoker

    I have an enclosed catering trailer with smoker The trailer includes Steam Table 4 Burner stove Hot holding cabinet 3 bay sink, not plumbed Hot water heater, not installed Prep table Shelving Ice chests (Multiple, extra large, I do not have a count) Utensils Folding tables Steam table trays...
  2. smokeon

    Would LIke Some Input and Suggestions on and Idea I Have

    Hello everyone.  Haven't posted here in a while because I've been too busy turning wood into ash and meat into money.  :)  It was a good year catering last year and I'm looking to expand.  I was sitting at an event, in my two paid for 10x10 foot spaces (double the registration fee) and realized...
  3. smokeon

    Need some help with a couple of issues on my wood smoker.

    It's a Lang model 60.  I've been running it all summer.  Have 20 or 30 runs on it so far.  The problems I'm seeing are this: 1.  Uneven temperatures across the smoking chamber.  At the firebox end it's almost 100 degrees hotter than the end furthest from the firebox.  The middle seems to match...
  4. smokeon

    Big Group Cole Slaw Question.

    I've got an event coming up and I want to be ready to serve 300 people pulled pork sandwiches with a side of beans and slaw. I figure 1/4 lb each for pork, beans, and slaw. How many heads of cabbage would it take to make 75lbs of slaw? One esitmate I came up with was 30 heads green cabbage...
  5. smokeon

    How Many People Can I Feed With One Brisket

    Does anyone have a guideline for how many people a whole packer cut brisket will feed? I'm looking for a way to calculate the amount I need for an upcoming event. TIA.
  6. smokeon

    Need Ideas. Smoke/BBQ With an Italian Flair

    Working on a gig with a local resturaunt. The guy's very interested, but the place is an Italian/pizza place. He'd like do a bbq/smoke event on a slow day, but would like it to fit in with the rest of the resturaunt's theme. Any ideas? All I've got so far is fattys made with Italian sausage...
  7. smokeon

    Just Ordered a Rock's BBQ Stoker For My Lang 60

    Really looking forward to getting it. Should be here in about 2 weeks. Last few smokes I've done have lead me to believe that the stoker system could help out a lot. The person at Rock's was very courteous and helpful. A good impression working with them so far. I'll give an update when I...
  8. smokeon

    Is There a GOOD Way to Make a Quick Brisket?

    I'm thinking about doing some event sales -- flea markets, street festivals etc. I'd like to do some good brisket sandwiches. My problem is that the permit that I can get will require me to cook on site and I'm afraid that a long smoke on a brisket won't leave me any time to sell. I'd like to...
  9. smokeon

    Charcoal, Minion Method and a Lang

    I've done a few smokes in my Lang 60 now. Latest was yesterday. I REALLY need to get a digi camera so I can Q-view these things. I did 4 chickens, 4 pork butts (Sam's had them for 97 cents/pound) and 2 hams. Everything came out great. What I'm finding is that I need to add wood sooner than...
  10. smokeon

    Food Safety and the Brining Bucket. HD / Lowes Might Not be best source

    I've seen a couple of posts here suggesting the use of a 5 gallon utilty bucket from Home Depot or Lowes for brining a bird. That might not be the safest choice as they are not "food grade". http://www.virtualweberbullet.com/plastics.html
  11. smokeon

    First Smoke of Turkey (No Qview), Came out black. Why

    Did three 12 pound turkeys in my Lang 60. Started this morning, the turkeys went into the prewarmed smoker at 1:30. I used the Slaughterhouse recipies posted here. I added in rubbing down the turkey skin with mayonaise so it would come out crispy (read about this in one of the posts) before I...
  12. smokeon

    Has anyone used their smoker to dry out their wood?

    Ran the Lang last weekend and everything turned out well (sorry, no pics. Didn't have a camera). When it was all done, I still had a fire and a hot smoker, so I figured what the heck. I loaded up the smoking chamber with some firewood and let it sit in the heat till the fire went out. I'm...
  13. smokeon

    Question About My New Lang

    Greetings all. I'm the proud new owner of a slightly used Lang 60. The unit is complete and in beautiful shape. Drove 3500 miles in 4 days last week to get it. Made it home last Sunday night. My question is, why is the upper rack so small? It seems that it could be larger and still be put in...
  14. smokeon

    Checking In

    Hello all. Name's Tom. I'm in the northeast right now. I've been smoking about a year now. Started with a split door Brinkman. Just drove 3500 miles in 4 days to pick up a second hand Lang 60. Got it home last Sunday. I'm it's third owner but it's barely been used -- the tires still had...
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