First real cook on the Lang (Superbowl Pron)

nrok2118 · 02-06-2012, 10:38 AM

Had my first real experience with my Lang 84. All I can say is its a lot more involved than i thought. Granted, it was highs in the 40s and I was running 275-325, but that thing EATS wood! Started at 5:30am running cherry all day. Found out the wood wasnt all seasoned fully, I had a bunch that hissed and "melted" down instead of burning hot, which required even more attention. Between that and all the other prep work (Im a one man team) I am EXHAUSTED today, but everyone appreciated it.

Sucks it was so involving, I didnt get pictures until we started eating, but I made a brisket, two pork butts, 4 racks st louis ribs, apple beans, about 50 moink balls and 25 pork shooters (wish I made more but they took too much prep when at a hectic time, they were VERY well received).

Also, I finally bought a foodsaver....good thing too! Ending up with a lot less people than planned for

J_Don · 02-06-2012, 11:00 AM

That's a lot of food and especially prep work for one person. Hopefully everyone appreciated your efforts. I haven't heard about pork shooters though. What are they?

snyper77 · 02-06-2012, 01:13 PM

NRok, thanks for posting this. I feel your pain, brother. I did a similar cook this weekend (alone) for about 14 people. 4 different types of meats, 2 sides, and everything that goes with it. I was wore slap OUT.

Yes, I can see that 84 eating some wood. I just got my Lang 60D and that firebox can get hungry. Are you a caterer? Did you really need the 84 or would the 60 had been sufficient?

Thanks again for posting.

che22879 · 02-06-2012, 01:22 PM

Great lookin food!

NBBD · 02-06-2012, 01:23 PM

Nice spread!

daninnewjersey · 02-06-2012, 01:28 PM

Lang 84......yes, I'm very jealous......

Ole Man Dan · 02-06-2012, 04:23 PM

Good photos. Sounds like you did put in a day.
Congratulations.

Did you make a photo of the Lang while you were smoking?
I love the photos of 'The thin Blue'... Action photos...

cowgirl · 02-06-2012, 04:36 PM

Great looking feast!

smoken don · 02-06-2012, 06:40 PM

What about some info.and a recipe for the pork shooters?

nrok2118 · 02-06-2012, 08:13 PM

Quote:

Originally Posted by J_Don

That's a lot of food and especially prep work for one person. Hopefully everyone appreciated your efforts. I haven't heard about pork shooters though. What are they?

Quote:

Originally Posted by smoken don

What about some info.and a recipe for the pork shooters?

So looking for a link I realized they're "shots", not shooters...so you might know what they are already. Either way, they're delicious. Kielbasa base with bacon, cream cheese, and brown sugar. When I was making them I started thinking they may not be worth all the trouble but I was WRONG! They were gone in about 30 seconds, I almost didn't get to try one. Here's a link to what inspired me:

http://www.bbq-brethren.com/forum/sh...d.php?t=124220

And another

http://www.bbq-brethren.com/forum/sh...d.php?t=124486

nrok2118 · 02-06-2012, 08:17 PM

Quote:

Originally Posted by snyper77

Yes, I can see that 84 eating some wood. I just got my Lang 60D and that firebox can get hungry. Are you a caterer? Did you really need the 84 or would the 60 had been sufficient?

Thanks again for posting.

I am not a caterer, but buying this rig will keep the option/idea open down the road (Person selling had a catering business and gave me tons of gear: http://www.bbq-brethren.com/forum/sh...d.php?t=121914). I was looking for a trailer unit, preferably a 60D, but when I came across this one I couldn't turn it down. Plus its nice to have SPACE, and not always cram things together.

nrok2118 · 02-06-2012, 08:31 PM

Quote:

Originally Posted by Ole Man Dan

Good photos. Sounds like you did put in a day.
Congratulations.

Did you make a photo of the Lang while you were smoking?
I love the photos of 'The thin Blue'... Action photos...

No, I should have though. Im glad I read a lot on fire management beforehand because I ran most of day not even getting TBS, it was pure heat. I ran vents open throwing in small preheated sticks A LOT.

What sucks is I wanted to add a tighter expanded metal mesh to the firebox grate but I forgot to cut it and didnt have any tools, so since I elevated my original grate (to get better air flow) the coals just would drop down and I couldn't get a nice base going (why I think it needed a lot of attention)

Terry The Toad · 02-06-2012, 08:50 PM

Man, that's a nice setup there. Chafing dishes and everything. Awesome job for the first real smoke.

duelin j · 02-07-2012, 12:40 AM

Nrok, welcome to my nightmare!

I do alot of 1 man cooks (basically every weekend). Yesterday I did 6 racks of BB's, a 6 lb flat cut brisket, an 8# pork butt, a fattie, a bacon wrapped meatloaf (an XL fattie pretty much), 2 london broils and some seaffod skewers...for 2 parties.. DAMN.... I was beat! I cook in a 120 gal RF unit and I tend my fire approx. every 45 minutes. It is alot of work, but it sure is gratifying to see everybody fat and happy!

Good luck with future cooks and enjoy your rig!!

And BTW..... GREAT looking spread!!

SmokinAussie · 02-07-2012, 03:44 AM

You did good, Buddy for a first time Q at that!.

You should be proud. It only gets better from here.

Cheers!

Bill

02-06-2012, 10:38 AM	#1
nrok2118 Full Fledged Farker Join Date: 07-02-10 Location: Sellersville, PA	First real cook on the Lang (Superbowl Pron) Had my first real experience with my Lang 84. All I can say is its a lot more involved than i thought. Granted, it was highs in the 40s and I was running 275-325, but that thing EATS wood! Started at 5:30am running cherry all day. Found out the wood wasnt all seasoned fully, I had a bunch that hissed and "melted" down instead of burning hot, which required even more attention. Between that and all the other prep work (Im a one man team) I am EXHAUSTED today, but everyone appreciated it. Sucks it was so involving, I didnt get pictures until we started eating, but I made a brisket, two pork butts, 4 racks st louis ribs, apple beans, about 50 moink balls and 25 pork shooters (wish I made more but they took too much prep when at a hectic time, they were VERY well received). Also, I finally bought a foodsaver....good thing too! Ending up with a lot less people than planned for __________________ Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS /

02-06-2012, 11:00 AM	#2
J_Don is One Chatty Farker Join Date: 07-02-09 Location: Hattiesburg, MS	That's a lot of food and especially prep work for one person. Hopefully everyone appreciated your efforts. I haven't heard about pork shooters though. What are they? __________________ Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD

02-06-2012, 01:13 PM	#3
snyper77 Full Fledged Farker Join Date: 05-25-11 Location: Sweet Home Alabama	NRok, thanks for posting this. I feel your pain, brother. I did a similar cook this weekend (alone) for about 14 people. 4 different types of meats, 2 sides, and everything that goes with it. I was wore slap OUT. Yes, I can see that 84 eating some wood. I just got my Lang 60D and that firebox can get hungry. Are you a caterer? Did you really need the 84 or would the 60 had been sufficient? Thanks again for posting. __________________ Lang 100 Deluxe trailer rig (60" smoker w/warming box and 40" chargrill)

02-06-2012, 01:22 PM	#4
che22879 is one Smokin' Farker Join Date: 07-09-10 Location: Los Angeles Ca	Great lookin food! __________________ 2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill.

02-06-2012, 01:28 PM	#6
daninnewjersey Babbling Farker Join Date: 01-01-11 Location: Southern NJ...exit 36	Lang 84......yes, I'm very jealous...... __________________ Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....

02-06-2012, 01:23 PM	#5
NBBD is one Smokin' Farker Join Date: 05-12-10 Location: Perkasie PA	Nice spread!

02-06-2012, 04:23 PM	#7
Ole Man Dan is one Smokin' Farker Join Date: 07-24-11 Location: Gadsden, Alabama	Good photos. Sounds like you did put in a day. Congratulations. Did you make a photo of the Lang while you were smoking? I love the photos of 'The thin Blue'... Action photos...

02-06-2012, 04:36 PM	#8
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Great looking feast! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

02-06-2012, 06:40 PM	#9
smoken don Full Fledged Farker Join Date: 08-02-07 Location: cleveland tx.	What about some info.and a recipe for the pork shooters? __________________ Smoken don Gator Entertainer 26" Weber Kettle uds and proud of it Never confuse kindness for weakness

02-06-2012, 08:50 PM	#13
Terry The Toad is one Smokin' Farker Join Date: 08-16-11 Location: Saint Cloud, FL	Man, that's a nice setup there. Chafing dishes and everything. Awesome job for the first real smoke. __________________ Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan

02-07-2012, 12:40 AM	#14
duelin j On the road to being a farker Join Date: 12-12-11 Location: Brier, WA	Nrok, welcome to my nightmare! I do alot of 1 man cooks (basically every weekend). Yesterday I did 6 racks of BB's, a 6 lb flat cut brisket, an 8# pork butt, a fattie, a bacon wrapped meatloaf (an XL fattie pretty much), 2 london broils and some seaffod skewers...for 2 parties.. DAMN.... I was beat! I cook in a 120 gal RF unit and I tend my fire approx. every 45 minutes. It is alot of work, but it sure is gratifying to see everybody fat and happy! Good luck with future cooks and enjoy your rig!! And BTW..... GREAT looking spread!! __________________ Jerry - Duelin J's BBQ Assassin 24 & an Assassin Grill + 14(?) more...I may have issues......

02-07-2012, 03:44 AM	#15
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	You did good, Buddy for a first time Q at that!. You should be proud. It only gets better from here. Cheers! Bill __________________ A butterflies wings. About to bring down everything...