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Unread 05-10-2013, 08:43 AM   #14
BBQ Bandit
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Join Date: 02-15-08
Location: Harrisburg, PA
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Originally Posted by nmayeux View Post
Thanks for the comparison. The only thing that I would add is that you can somewhat control the temps on the Lang by raising or lowering the tongue of the trailer if you have one. We will sometimes lower the tongue to get a larger hotspot for chicken and beans. We have had a 60 for almost 8 years now, and for big parties, we can load her down with 200lbs of butts!
So true! Thanks for bringing that up.
Normally am just used to leveling the pit out (front to back and left to right) and firing it up after each time the pit is moved to another location.
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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