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Old 04-10-2013, 11:52 AM   #78
BBQ Bandit
Babbling Farker
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Join Date: 02-15-08
Location: Harrisburg, PA

[Copied from the PGBBQ planning facebook page]

A few years ago... we had (4) Langs and a few WSMs to tackle 1,000 lbs of pork.

This year is less than half that amount... it may sound like we need to address an apparent truth that's developing... of having too many pits for the amount of pork. One Lang 84 can hold 300 lbs of butts by itself. With 400 lbs [projected] - 2 Langs will be more than enough.

We need to establish a count of available pits at this time... there's at least (2) Lang 84, and NRA4Life's pits arriving. With another 2 Langs possibly coming - I might be pulling the pit for no reason.

Any suggestions are appreciated. Do we want to supplement the amount of meat?
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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