Recent content by mtlcafan79

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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.
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