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  1. pinkmeat

    Labor Day weekend- Whole Hog on Lang 60

    Hey strangers....been too long since I've posted or really been on the site. Guess that's the true difference in an extremely busy work schedule and two smallish kids and having time to post. With that being said, hoping to conquer the whole hog on the old 60 in a couple weeks. Looking for...
  2. pinkmeat

    Wood usage in a LANG

    Agreed, although probably every every other spilt I add some white oak to maintain a full bed of coals. I'm in Central VA.
  3. pinkmeat

    Splits NOT burning???

    In my experience, it's a lot of trouble to cook with small splits. I was hell bent on it and built a SFB style smoker years ago out of a 55gal drum and a chargriller SFB. The best way I found to really cook with wood splits, in a small setup similar to yours, was to pre-burn the wood into coals...
  4. pinkmeat

    Dark Bark on pulled pork?

    It seems, in my experience, the brown sugar content is what affects the darkness of a bark more than anything, so adjust that to your liking in your rub of choice. I like it dark and not really thick.
  5. pinkmeat

    Jacks old South Cooker

    I don't like most of what I've seen Myron cooking on during Pitmasters shows (minus the trailered rig). The charcoal design seems very labor intensive/unreliable, but I guess that's fine if you only cook for six hours. Have you seen him light his pit? Yikes! One thing I've noticed though...how...
  6. pinkmeat

    Jacks old South Cooker

    You watch too much TLC lately
  7. pinkmeat

    Finally!! My First Brisket

    Ain't that the truth. I've only done two. The first was perfect. The second was a little dry on the thin end. I was in a rush though with last minute dinner at a friends house. Briskets suck because they cost so much more to "learn" on. Flash, I think it looked great!
  8. pinkmeat

    Cool tailgate smoker!!!!

    I know on my Ford the gas tank is much closer to the cab. The spare tire may be in jeopardy like on the older Langs though (without heat shields). I say just do the hitch mountable chargriller and throw on the sfb option for a tailgate if you really must. Much cheaper, smaller, lighter. Or just...
  9. pinkmeat

    Reheating Pulled Pork

    Yep, ziplock bags work fine too. It will get mushy if you leave it in boiling water too long.
  10. pinkmeat

    Three, Two, One, Abort! (part 1)

    How good is the thermo you're using to measure smoker temps? I don't know much about your particular smoker, but I know a lot of entry/mid level models have some room for improvement. A decent thermo will definitely help you dial in and control your heat.
  11. pinkmeat

    What Mods have you or will you make to your Lang?

    The only thing a little puzzling to me is why the removable cooking rack is only partial depth and length of the cooking chamber. I haven't had it full enough to need it in place, but it just seems strange.
  12. pinkmeat

    Large Cookout question

    Maybe I have been spoiled by my new to me Lang, but I haven't seen anywhere near that much loss in a butt anymore. I cooked 16lbs for 32 people (not gluttons, but hungry folks) and we barely got into the second butt. Too many variables to advise this accurately.
  13. pinkmeat

    Ongoing long burn tests

    I had the opposite problem with lump in the UDS> It lit too quickly and temps soared then used all my fuel prematurely. I have gone to briq's in the drum unless I am hot grilling over lump charcoal.
  14. pinkmeat

    Omaha Steaks

    Just had some 6oz filets last night (father's day present from the in-laws) out of the pack I rec'd. I had the grill about 450F. I grilled 3.5-4min per side. Tasty, tender, and most importantly rare. Very good quality, but I wouldn't buy them either.
  15. pinkmeat

    Wind Damage to my Smoke area.

    It's not like you plan for these things until after you go through them. How could you have known? I have a glass top table from 8 years ago, it's fine (knock on wood).
  16. pinkmeat

    UDS is done! w/pics

    I like the cabinet pulls, but I hope they stay cool once that thing is up to temp!
  17. pinkmeat

    Large Cookout question

    That's not leftovers, but rather a freezer full. Try 2-3 7lb butts and you'll be good.
  18. pinkmeat

    UDS Drum Questions

    I cut the top off with a jigsaw. Do you know what was in the thing? It really may not matter after 20yrs.
  19. pinkmeat

    Paint Spec

    If you're gonna do that, go ahead and get it powdercoated. Second thought, you already primered right? I bet you could do it in 4 cans of hi temp. Maybe 5. I think you'll be surprised.
  20. pinkmeat

    She said yes

    11 fit on my 60 easily. I still use it for one butt and a rack of ribs. Doesn't consume much wood at all. For a butt smoke, not even half the woodbox.
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