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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

    1st competition starts tonight!

    Luckily I was able to play hooky from work today. I still have long list of stuff to do, like make a few batches of sauce, etc. I had posted a link in the competition forum, Sedalia center. I think there are a couple memebrs fairly close by. Rocky Mount area possibly? Anyhow, I plan on making...
  3. pinkmeat

    Lowes trailored smoker!?

    Can't wait to see this in stores...has anyone yet? Just saw it online... http://www.lowes.com/lowes/lkn?actio...4GT&lpage=none
  4. pinkmeat

    Sedalia center annual BBQ Festival

    Located in Sedalia, VA. It's in between Bedford and Big Island on Rt122. Sat May 30th. I'll be there winning... http://www.sedaliacenter.org/?q=events/bbq@sedalia_2009
  5. pinkmeat

    Competition or Catering MUST HAVES!

    I am very new to the competition arena, actually so new my first will be at the end of the month. Not so much worried about cooking, but more about the logistics and having what I need, where, and when I need it kind of stuff. I also have dreams of doing small concessions or catering, but have...
  6. pinkmeat

    Picked up the Lang 60 yesterday!

    Well, thanks to whoever (I didn't check) posted that thing for sale on craigslist. I got the guy to meet me a little over halfway (4 1/4hrs)! I really thought I only wanted a 48, but wasn't resigned to paying full price AND picking it up (10+ hr drive each way) which would require two days...
  7. pinkmeat

    Blackjack Oak?

    Anybody heard of it? The guy who is selling me a smoker in Florida said he is going to give me a bunch of it. Will this be similar to White Oak?
  8. pinkmeat

    All you Royal Oak Lump diehards....

    Just wanted to let you know, I usually buy RO over Cowboy any day, BUT I opened and cooked with a new bag this weekend. It had three large pieces of pure bark, and a huge clump of what looked like burnt insulation in it. Typically Cowboy has had smaller pieces, but it's hard to judge when you...
  9. pinkmeat

    Lang 60 owners!! (or equivalent)

    I am debating getting a Lang. I really only truly require the 48, but have hopes of making some extra cash and wonder about something like a 60. My question is this: Is a smoker as large as the 60 too big to smoke a small amount of food? Like it's not worth using something this size to do a...
  10. pinkmeat

    Wanted : A LANG

    Well, the chief okay'd the endeavor, so it's a green light. I am looking for nothing larger than a 60, used is great, pretty new, whatever. Maybe you don't want to part with it, but you don't use it that much and could use the cash? I need to figure out pretty quickly whether or not there is...
  11. pinkmeat

    Want a BBQ business?

    Don't their their previous reputation, but 25k doesn't seem too bad for a turnkey restaurant? http://roanoke.craigslist.org/bfs/1116669016.html
  12. pinkmeat

    Accidental UDS test burn

    Well, I must say with the warmer weather I am back in the saddle. Also helping is that the site finally seemed to work out the bugs and I was able to reset my password and get going. So.... Saturday we had some friends coming over for PP and ribs after the annual alumni soccer game. Planned to...
  13. pinkmeat

    55gal Drum build, pt2 COMPLETED!!!!

    Well, it is seasoning as we speak, and I am pumped. As some of you may have seen, I changed the plans a little from my previous on hand parts design. I am very glad I did. This is probably the most expensive drum smoker ever made. The only couple things left to do are polish the stack, and try...
  14. pinkmeat

    Smoked Hen--not too good

    I tried to get a couple chickens over the weekend, but all the grocery store had was one Hen, so I figured what the heck. It looks like a small chicken, let's smoke it. I did the usual and rubbed it thoroughly with olive oil and coated with seasonings throughout. The first thing I noticed was...
  15. pinkmeat

    A couple questions for all with tuning plates...

    I am trying to get through the last couple hurdles building my horizontal drum smoker. Yesterday I made a baffle out of a sheet of aluminum and bolted it on using the existing bolts that connect the firebox to the main chamber, well great. For ease of use I was going to use 18" pieces of...
  16. pinkmeat

    Sianara smoker!

    Well, I'm off to the beach tomorrow, thank god there are no tropical things to worry about this week, although my thoughts and prayers go out to those who have suffered through Ike last night and today. So, I am saying sianara to the smokers and cooked some stuff today to take with me to the...
  17. pinkmeat

    Doing the butt, awwww, sexy sexy..

    Sorry, I always sing that song in my head when I smoke a butt, not really. Doing a 7.5lb butt today. Rubbed with spicy brown mustard and Stubb's rub, and a little Dave's Rib Rub in the cracks. I tried the cross cut method which I have seen a couple people do. Maybe a little more smoker...
  18. pinkmeat

    55gal drum Horizontal build

    Well, I am embarking on the greatest....no let me stop. In my quest for a bigger smoker I am building a horizontal out of a 55gal closed drum and a Chargriller side firebox. I am also using some shelving that I had in the basement that was never put together. It will need some modifying, but I...
  19. pinkmeat

    Cleaning out Drum...

    What steps should I follow to clean this thing? It is a closed top 55gal drum, no clue what was in it. I am planning on starting out by filling it with water for at least a week or so, then the only way to start anything else is to cut off the portion used for the new lid opening. Anything else...
  20. pinkmeat

    Reverse Flow versus Standard

    I am trying to figure out the positives and negatives of a Reverse Flow setup and a traditional Horizontal with a Side Fire Box. All I can come up with is that the Horizontal (with tuning plates) affords the ability to adjust temperatures across the cooking surface. It seems like you could make...
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