Originally Posted by BBQ Bandit
What would you like to know?
The common aspect is heavy metal. Regardless of manufacturer will be the practical use of radiating thermal energy. The overall heated plate/rolled steel mass will handle a large cold mass (100-200 lbs) better... also more wind resistant compared to a thinner sheet steel.
As to the brand... am a confirmed member of the Lang gang. Started off with a 48 patio... upgraded to the 60. Enjoyed filling it so often upgraded to the 84. Each pit was bought used and made a road trip picking it up myself. (It was the Pretty Good BBQ event which I saw (3) Langs loaded to the max and proved its mettle to me)
often, and this time of the year is a good opportunity for a choice pit.
Here is a pic of the following year - 4 Langs
The Lang proves its worth with the reverse flow design - reducing hotspots too.
Should have had Bandit on the list, but I look at his siggy and all I see is the Klose.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
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