I've owned both a Gator pit Predator and a Lang 60. The gator pit was a true Texas pit. Lots of room, 48 pork butt capacity, 1/4 in thick metal through out. It had tuning plates, but with hot spots that you could use, once you got to know them. The Lang that I owned was a first generation. The main chamber was 3/16 in thick, as was the fire box. It cooked fairly evenly, with the ends being warmer than the middle. The Lang seemed to use more wood, but that might have just been me.
Buy what makes you happy. I know the Ritch at Gator Pit builds a quality pit, that he's proud to put his name on.
Looking for the truth, in the thin blue smoke
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