I love your book that is where I got the idea to get the Lang. I love the size just not having to “feed the beast” all the time. Also on my first time at a competition it was like some meat cooked better than others, the pork never got to the right temp to pull. Does the amount of meat on the cooker have a major impact on the cooking times? We have only been to one competition with the Lang last year. We had 2 pork butts (from Sam’s Club where 2 are in a package) 5 briskets and the chicken thighs. There was plenty of room but just did not seem to cook everything to the temps I wanted. We put the butts and brisket on at about 9:00 on Friday night but the pork butts never got to the temp I needed and 2 of the briskets were good and the other 3 were not.
Thanks for your help
Tony
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Sounds like you are having temperature problems in your Lang. Make sure you are measuring the temperature at the grate where the meat is – not in the lid of the smoker. You did not mention what temperature you were smoking at, but 12+ hours sounds like plenty of time IF your cooking chamber temperature is hot enough. Also… know where your hot and cold spots are and rotate your meats accordingly. Keep the lid closed as much as possible. Keep the smokestack vent all the way open. Regulate your temperature with the firebox vents. Make sure you have enough fire.
Bill