Lang 108 vs Lang 84

Gary in Va · Oct 10, 2012

Anyone here have a Lang 108 that also has or has previously had an 84?

I have an 84 and was looking to possibly upgrade to the 108. I was wondering that with the increased size is there much difference in wood consumption and temp control?

I cook often at 350 for chicken and pork loins. Is there a problelm obtaining and maintaining these higher temps.

I cook butts and briskets at 250-270. Are we talking about alot of extra wood to maintain this temp. (more than 1-2 sticks per hour)?

thanks in advance for any help you can provide

Gary

BBQ Bandit · Oct 10, 2012

Don't know that answer personally or know anyone running a 108.
Possibly a call to Ben Lang tomorrow morning will help you.
He's known to be near the phones in the morning.

Trumpstylz · Oct 11, 2012

I don't own anything near as complex as even a lang 48, but this thread has my attention. I didn't even know there was anything over 84.

op2:

The_Kapn · Oct 11, 2012

Forrest (Florida Farmer) has Twin 108s on a 28' trailer.
I am sure he has feedback for you.

I am giving him a heads up to catch this thread.

TIM

daninnewjersey · Oct 11, 2012

The_Kapn said:
Forrest (Florida Farmer) has Twin 108s on a 28' trailer.

Talk about a dream set up......

neuyawk · Oct 11, 2012

The_Kapn said:
Forrest (Florida Farmer) has Twin 108s on a 28' trailer.
I am sure he has feedback for you.

I am giving him a heads up to catch this thread.

TIM

That sounds like a beast. Any chance can posts pictures of that bad boy too?

Florida Farmer · Oct 11, 2012

I have a 84, a 96, and the twin 108....they all have the deluxe warmer boxes. All run pretty much exactly the same and use minimal wood.

hamiltont · Oct 11, 2012

Florida Farmer said:
I have a 84, a 96, and the twin 108....they all have the deluxe warmer boxes. All run pretty much exactly the same and use minimal wood.

Holly Molly!!! :shocked: You must have the entire state of Florida covered in BBQ.. :eusa_clap My hat is off to you. If I ever retire, and end up in Florida, I'll be looking you up. Surely you'll need some help... :wink: Cheers!!!

The_Kapn · Oct 11, 2012

Actually, the Langs are a very, very small part of Forrest's collection.

I think when he retires, he is gonna open a Cooker Museum :grin:

As to Pics--Forrest is not a camera kinda guy--sorry.

Damn fine cook too, both at comps and in the "real world".

TIM

jestridge · Oct 11, 2012

When it come to stick burning nothing is written in stone. But most heavy duty off set have to be feed once an hou I ave one built out of 1/2 sometime I can get 1 1/2 out of of it

BBQ Bandit · Oct 11, 2012

Ben has a few videos on the 108 and twin 108.
http://langbbqsmokers.com/news_media/videos/108videos.html

daninnewjersey · Oct 11, 2012

Florida Farmer said:
I have a 84, a 96, and the twin 108....they all have the deluxe warmer boxes. All run pretty much exactly the same and use minimal wood.

Will you be my new best friend....:mrgreen::mrgreen:

neuyawk · Oct 11, 2012

The_Kapn said:
Actually, the Langs are a very, very small part of Forrest's collection.

Jeez. Why not just combine all the smokers into one massive unit like this:

Lang 108 vs Lang 84

Gary in Va

Knows what a fatty is.

BBQ Bandit

Babbling Farker

Trumpstylz

is Blowin Smoke!

The_Kapn

Moderator Emeritus

daninnewjersey

Babbling Farker

neuyawk

is one Smokin' Farker

Florida Farmer

Knows what a fatty is.

hamiltont

is Blowin Smoke!

The_Kapn

Moderator Emeritus

jestridge

somebody shut me the fark up.

BBQ Bandit

Babbling Farker

daninnewjersey

Babbling Farker

neuyawk

is one Smokin' Farker

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