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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-09-2013, 02:59 PM | #1 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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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.]
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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.. |
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05-09-2013, 03:03 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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You have those packed in there pretty tight Bob, no issues with air flow and draft with that many butts in there?
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[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] |
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05-09-2013, 03:07 PM | #3 | |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Quote:
Close - yes, but not touching... not a problem.
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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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05-09-2013, 04:26 PM | #4 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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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.
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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 |
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05-09-2013, 05:07 PM | #5 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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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).
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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. |
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05-09-2013, 05:21 PM | #6 | ||
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Quote:
Quote:
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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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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05-09-2013, 06:54 PM | #7 |
Full Fledged Farker
Join Date: 03-19-13
Location: NJ
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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!
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05-09-2013, 07:35 PM | #8 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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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.
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"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 |
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05-09-2013, 07:59 PM | #9 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
NTTAWWT.
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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 |
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05-09-2013, 08:20 PM | #10 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Only if you're sitting on a bar stool with a half-full glass of beer... (rimshot).
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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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05-09-2013, 09:49 PM | #11 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Nice write up Bob!
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"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] |
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05-10-2013, 07:22 AM | #12 |
On the road to being a farker
Join Date: 01-16-13
Location: Tallahassee, FL
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"You're cookin on a lang"!!
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05-10-2013, 07:46 AM | #13 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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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!
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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 |
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05-10-2013, 08:43 AM | #14 | |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Quote:
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.
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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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05-10-2013, 01:39 PM | #15 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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Two good pit masters........Bubba and Bandit.........
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Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio |
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