Mopick - Posted - 09/27/2011:  07:02:47

Had pulled pork sandwiches last night for supper.  Pulled pork, mustard, dill pickles with slaw and green onions on the side.  Deb says this was the best pulled pork ever but she says that every time.  I have to admit though, this was a good one!   I  usually like my pulled pork with sweet, tomato based sauce and coleslaw piled on the bun but it's really good with mustard.

Brother Paul - Posted - 09/27/2011:  07:33:38

well dang i thought this was going to be a Missouri bashing thread, disappointed again :(

KE - Posted - 09/27/2011:  08:20:52

Brother Paul, I'd guess you have smoked more than a few butts.  Any tips?

dpeacock1 - Posted - 09/27/2011:  09:01:37

"The Lang smoker was what I was going to buy before I found my Horizon. Getting a Lang shipped from the east coast to Seattle was the deal breaker. I just had to drive to Portland, OR, (about 3 hours each way) to pick up my Horizon."


Freight on a rig this size is a deal buster. I drove from Raleigh to Savannah, Ga. and pulled mine home. About 650 miles round trip.

Long before buying the Lang, I used a homemade cooker as follows:
6'x 4' base - 2 courses high (concrete cinderblocks)
6 pcs of angle iron place acrossed the width
6' x 4' pc. of sheet metal placed on top of angle iron pcs.
3 courses of cinderblock
cooking grate is a 6' x 4' piece of flat expanded metal with a angle iron frame and cross pieces welded in place for support.

Hardwood Coal Maker
55 gallon barrel rigged with a grate about 1/2 down from the top end.
Cut out an opening on the bottom side surface of the barrel, large enough to get your shovel in to retrieve coals. I place the barrel on three cinder blocks to keep it off the ground and pour sand around this area. It's a whole lot easier to prevent fire damage than to have to deal with it.

I've cooked many a whole hog, split chickens, and roasted bushels of oysters on this rig.
The food from my Lang doesn't taste any better. But much less work and idiot proof.


Doug

Brother Paul - Posted - 09/27/2011:  09:08:18

quote:

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Originally posted by KE

Brother Paul, I'd guess you have smoked more than a few butts.  Any tips?

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of course KE you got to take your foot out your mouth to taste your food

steve davis - Posted - 09/27/2011:  09:10:57

3...2...1...

KE - Posted - 09/27/2011:  14:08:47

quote:

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Originally posted by Brother Paul

quote:

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Originally posted by KE

Brother Paul, I'd guess you have smoked more than a few butts.  Any tips?

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of course KE you got to take your foot out your mouth to taste your food

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Brother Paul, we're trying to ease you into some civil conversation, in this thread about cooking pork butts.  Seeing you're advertised as from North Carolina, it may be you have some experience.  Do you Q?