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Unread 05-09-2013, 05:21 PM   #6
BBQ Bandit
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Join Date: 02-15-08
Location: Harrisburg, PA
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Quote:
Originally Posted by Bbq Bubba View Post
We could have actually gotten about 6 more butts in there but they would have been sitting right over the hottest part of the pit.

Each butt was strategically placed to have an inch of air space all around.
You would know all about that... after all you were there.



Quote:
Originally Posted by dwfisk View Post
Durn dude, I'm really impressed!

39 butts, average 8 lbs
= 312 lbs x 60% yeild (the looked pretty lean)
187 lbs product divided by 1/3 lb/serving-sammich
= +550 servings

That's really impressive numbers for a trailered pit! If I'm ever close enough for one of your pro bono cooks I'm in (just for the learning experience).


Actually - its a modified Lang Kitchen - without a hitch or trailer axle.
[However I do transport it within an enclosed trailer]
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Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
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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