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-   -   Question for all Lang 84 Owners (http://www.bbq-brethren.com/forum/showthread.php?t=155214)

HBMTN 03-03-2013 09:42 AM

Question for all Lang 84 Owners
 
Well I have been running a catering business and going on our 4th year now and I cook on a Lang 84. We are getting ready to be in a storm that due to my situation is practically unavoidable that I will have to cook for a catering event on a night that this week that we are going to get somewhere from 14-22 inches of snow.

My question - If I shield my Lang with a canopy have any of you cooked in these conditions of snowing 15+ inches of coming down with a Lang 84 and were there any problems holding temps?

Due to several issues I will not be able to pre cook or at least I would be pre cooking in the beginning of the storm on Wednesday and would have to early morning hours before the event and that would take a couple hours so if I can reheat in it I can cook in it is my thoughts.

willowrun 03-03-2013 09:59 AM

Re: Question for all Lang 84 Owners
 
I don't own a lang, but you mean to tell me that they are gonna hold a catered event in 2 feet of snow? Must be a ski resort! Around here everything would be shut down:D
sent via pony express

HBMTN 03-03-2013 10:25 AM

I'm contracted to cater for a university staff meeting Thursday at noon. It is a drop off so I do not have to set up but unless they cancel I will plan to cook. I will make every effort to pull it off but I do have a "severe inclement weather clause" in my contract, but I have never had to use it and would just assume not this week if ya know what I mean.

Firefighter 03-03-2013 11:24 AM

On Febuary 2nd I cooked for a party on my Lang 60 when I lit it that morning at 3:00 am it was -12 F. I put it under a pop up with sides attached to keep the wind off of it. The cook went great. It will hold the temps, you will burn more wood though.

BBQ Bandit 03-03-2013 11:52 AM

Strapped 2 canopies over the Lang with 4 sides panels facing the headwind.
Eliminated wind problems and kept ambient temp under the canopies @ 80* while the current temp was in the 20's-30's.

That should eliminate any possible accumulation... just make sure to tie down those canopies well!
After cooking - kept her purring @ 180* for holding with all intakes closed.

[Photo from Operation BBQ Relief response from Superstorm Sandy - Nov. 2012]
http://i624.photobucket.com/albums/t...2/SSPX0275.jpg

The Pigman 03-03-2013 01:03 PM

I cook in 16 degree weather with snow all the time no problem except when i add wood i ream out grease drain with coat hanger seems grease likes to harden in pipe ....also hold temp nice you use a little mor wood but no problem


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