How much will a Lang 84 hold???-Lotsa Pics

Discussion in 'Wood Smokers' started by scpatterson, Jun 22, 2009.

  1. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Well I jumped in wide open again..
    For fathers day I started at 6am lighting my fire in My new Lang 84 (The Smoke Wagon) Cooked on it util 5PM. I thought I had enough to fill her up but I didnt. Heres what I cooked....
    57 Pork chops on the top rack
    1 8 pound Pork Loin on the Top Rack
    11 7-9 pound Butts Botom rack
    2 4 pound English Roasts Bottom rack
    1 9 pound Sirloin Roast Bottom Rack

    Ive read so many different ways to do the butts so heres what I did.
    1 Cherry Koolaid rub
    1 Apple Cider powder. Kind of like the koolaid
    1 I injected with Brown sugar, Apple cider Vinegar, Apple juice
    2 Rubbed heavy with that powder Crawfish boil stuff
    2 Sugar, Tonys, Oinion, Garlic Powder,
    4 The way I like it Salt and Pepper

    I spritz all with Apple Juice, Apple cider vinegar, and a special ingredient Caffinated Rum from Mauritous that I got while working there

    Smoked at 240ish from 7 until 4 total 9 hours, pulled them at 200 degress.
    2 of them was not quite there because they were not as easy to pull but it still was not hard.

    Rubbed most of them with Mustard and just a little sugar.

    I pulled all the pork butts and put into quart bags. Ended up with 57 pounds finished product with the beef and the pork butts.

    Note I hooked up my TV and directv dish and a fan and a lounger. I got the roof put on yesterday and holy cow what a difference not sitting in the direct sun.....

    Had an awesome time and just cannot believe how good the Lang cooks. I am so impressed. Everything seems to cook quicker with no flare ups. I held the temps within 10 degrees of where I wanted it for 10 hours and never touched the stack, I only use the vents on teh fire box....
    I will honestly say that the only one of the butts that I felt stood out was the the Cherry Koolaid. It was very good and I am going to use it on some ribs next weekend...Im tired and ready for bed so heres the Pics..
    Hope everyone had a good Fathersday..

    Notice the really RED butt..Its the Koolaid

    Notice my one Lonley tomatoe


    brodieb666 likes this.
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Wow! That's quite the setup you've got there. Are you feeding an army? Everything looks great. Nice job. [​IMG]
  3. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Very Nice!!!!!!!!!!!!!!
  4. indyadmin1974

    indyadmin1974 Smoking Fanatic

    Holy cow batman! That is awesome!
  5. Awesome Cook!!!!!!!
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great [​IMG] now all you need is a meat market to feed it [​IMG]
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    That's one hell of a lot of meat. Good job.
  8. countrysmoked

    countrysmoked Smoke Blower

    very nice rig, enjoy
  9. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Woah! I might have some trouble fitting that much on all 3 of my rigs! Hope you had alot of company to enjoy the feast with you, or a big empty freezer, cold and waiting!

    Nothin' like the satisfaction of customizing your cooking equipment with a TV and & a nice cool breeze (aaaaaaah......).

    So, what's next on the upgrades list? Fridge/Freezer?

    Good lookin' smoke too, SC! Great close-up of the grate marks on that chop!!!

  10. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Well, I just had to give you points for this post! I only wish I had been there to get a plate of smoky goodness! Thanks for posting.
  11. div

    div Smoking Fanatic

    can I buy tickets online ?
  12. WOW now that's smoking
  13. bman62526

    bman62526 Smoking Fanatic

    Insanity!!! I love it...your rig is road-ready, and by the looks of your cook - you are ready too! See you at the State Fair? :)
  14. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Im gonna have to start working with the health dept and all that jazz to find out what I need to do to get a license.
    Im gonna get two 105000 BTU propane butners for that back deck for boiling shrimp/crawfish/frying fish. Still have a lot of planning to do now that I actually have it and can measure things out. I would think that my next thing is to put my canopies on. Want to work on putting everything in this year and get plenty of practice with it and start next Spring selling.....Thats a long answer I guess.....If any Nebies such a mys elf read this, keep in mind there is tons of info on this site if you look around. I have only made a few posts here but I ahve spent hours upon hours reading
  15. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Can someone explain this points thing to me?????
  16. rickw

    rickw Master of the Pit OTBS Member

    Very nice smoke and BIG.
  17. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    SC-You have one sweet setup. The q'view was fantastic. Were you laying in a supply of smokey goodness for the family or were you having a huge get together?

    The pic of the three boy's tell us like it really is- "IT'S ALL GOOD STUFF!"

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