A note on a Lang smoker capacity.

BBQ Bandit · 05-09-2013, 02:59 PM

There have been many threads on the differences and explanations between standard/traditional offsets and reverse flow smokers... and yes do own both types; a Klose BYC and a Lang 84. Each smoker have unique strong points which sets them apart.

If I had to cook for a small/medium party...
The Klose BYC has the advantage over the Lang for having multiple temperature zones simultaneously... capable of utilizing the zones as a strategic cooking. Have cooked chicken, ribs, sausages, and candy bacon at the same time - each food at a particular location/temp zone. However you must watch out and monitor the hottest part - next to the firebox; will dry up and carbonize food if not careful.

If I had to cook a much larger volume...
The Lang 84 has a smaller hot zone (percentage-wise) - but does exist because how the firebox is notched into the cook chamber. However has a much larger and uniform temperature capacity due to the internal R/F baffle... reducing the need for rotating meats for uniform cooking without rotating, shuffling, or juggling.

In the picture below - is the Lang getting fully loaded with 39 pork butts - over 300 lbs.; 24 lower/15 upper. She cooked thru the night @ 275* - without rotating. The top shelf was slightly hotter (heat rises) by 25* and came off 10 hours later. The lower shelf was unloaded 30-45 minutes later.

Both smokers are well made, quality smokers that are competition ready.
It all boils down to additional uses and capacities.

[Sorry for the pun.]

landarc · 05-09-2013, 03:03 PM

You have those packed in there pretty tight Bob, no issues with air flow and draft with that many butts in there?

BBQ Bandit · 05-09-2013, 03:07 PM

Quote:

Originally Posted by landarc

You have those packed in there pretty tight Bob, no issues with air flow and draft with that many butts in there?

Close - yes, but not touching... not a problem.

Bbq Bubba · 05-09-2013, 04:26 PM

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.

dwfisk · 05-09-2013, 05:07 PM

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).

BBQ Bandit · 05-09-2013, 05:21 PM

Quote:

Originally Posted by Bbq Bubba

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

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]

Mahoney86 · 05-09-2013, 06:54 PM

geez that is a lot of butts!! Thanks for the info.. Each day I am getting closer and closer to going with a Lang 60, if I could just fine one somewhat close by!

PatAttack · 05-09-2013, 07:35 PM

Bob, do you find yourself having to rotate the butts after a few hours?

I know the answer, I'm asking for the people who may not know what a Lang is all about.

Never mind. I see you answered that question already.

Bbq Bubba · 05-09-2013, 07:59 PM

Quote:

Originally Posted by PatAttack

Bob, do you find yourself having to rotate the butts after a few hours?

I know the answer, I'm asking for the people who may not know what a Lang is all about.

Never mind. I see you answered that question already.

In order to rotate that many butts you would lose so much heat and add so much cooking time. The better plan is to pull as they finish. You save time, fuel and the hassle of grabbin hot buts!

NTTAWWT.

BBQ Bandit · 05-09-2013, 08:20 PM

Quote:

Originally Posted by PatAttack

Bob, do you find yourself having to rotate the butts after a few hours?

I know the answer, I'm asking for the people who may not know what a Lang is all about.

Never mind. I see you answered that question already.

Only if you're sitting on a bar stool with a half-full glass of beer... (rimshot).

bbqbull · 05-09-2013, 09:49 PM

Nice write up Bob!

Nutz4bbq · 05-10-2013, 07:22 AM

"You're cookin on a lang"!!

nmayeux · 05-10-2013, 07:46 AM

Thanks for the comparison. The only thing that I would add is that you can somewhat control the temps on the Lang by raising or lowering the tongue of the trailer if you have one. We will sometimes lower the tongue to get a larger hotspot for chicken and beans. We have had a 60 for almost 8 years now, and for big parties, we can load her down with 200lbs of butts!

BBQ Bandit · 05-10-2013, 08:43 AM

Quote:

Originally Posted by nmayeux

Thanks for the comparison. The only thing that I would add is that you can somewhat control the temps on the Lang by raising or lowering the tongue of the trailer if you have one. We will sometimes lower the tongue to get a larger hotspot for chicken and beans. We have had a 60 for almost 8 years now, and for big parties, we can load her down with 200lbs of butts!

So true! Thanks for bringing that up.
Normally am just used to leveling the pit out (front to back and left to right) and firing it up after each time the pit is moved to another location.

The Pigman · 05-10-2013, 01:39 PM

Two good pit masters........Bubba and Bandit.........

Quote:

Originally Posted by Bbq Bubba

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.

05-09-2013, 02:59 PM	#1
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	A note on a Lang smoker capacity. There have been many threads on the differences and explanations between standard/traditional offsets and reverse flow smokers... and yes do own both types; a Klose BYC and a Lang 84. Each smoker have unique strong points which sets them apart. If I had to cook for a small/medium party... The Klose BYC has the advantage over the Lang for having multiple temperature zones simultaneously... capable of utilizing the zones as a strategic cooking. Have cooked chicken, ribs, sausages, and candy bacon at the same time - each food at a particular location/temp zone. However you must watch out and monitor the hottest part - next to the firebox; will dry up and carbonize food if not careful. If I had to cook a much larger volume... The Lang 84 has a smaller hot zone (percentage-wise) - but does exist because how the firebox is notched into the cook chamber. However has a much larger and uniform temperature capacity due to the internal R/F baffle... reducing the need for rotating meats for uniform cooking without rotating, shuffling, or juggling. In the picture below - is the Lang getting fully loaded with 39 pork butts - over 300 lbs.; 24 lower/15 upper. She cooked thru the night @ 275* - without rotating. The top shelf was slightly hotter (heat rises) by 25* and came off 10 hours later. The lower shelf was unloaded 30-45 minutes later. Both smokers are well made, quality smokers that are competition ready. It all boils down to additional uses and capacities. [Sorry for the pun.] __________________ 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 Last edited by BBQ Bandit; 05-09-2013 at 05:28 PM..

05-09-2013, 03:03 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	You have those packed in there pretty tight Bob, no issues with air flow and draft with that many butts in there? __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-09-2013, 04:26 PM	#4
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	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. __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

05-09-2013, 05:07 PM	#5
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	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). __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

05-09-2013, 07:35 PM	#8
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Bob, do you find yourself having to rotate the butts after a few hours? I know the answer, I'm asking for the people who may not know what a Lang is all about. Never mind. I see you answered that question already. __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

05-09-2013, 06:54 PM	#7
Mahoney86 Full Fledged Farker Join Date: 03-19-13 Location: NJ	geez that is a lot of butts!! Thanks for the info.. Each day I am getting closer and closer to going with a Lang 60, if I could just fine one somewhat close by!

05-09-2013, 09:49 PM	#11
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Nice write up Bob! __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

05-10-2013, 07:22 AM	#12
Nutz4bbq On the road to being a farker Join Date: 01-16-13 Location: Tallahassee, FL	"You're cookin on a lang"!!

05-10-2013, 07:46 AM	#13
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	Thanks for the comparison. The only thing that I would add is that you can somewhat control the temps on the Lang by raising or lowering the tongue of the trailer if you have one. We will sometimes lower the tongue to get a larger hotspot for chicken and beans. We have had a 60 for almost 8 years now, and for big parties, we can load her down with 200lbs of butts! __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha