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Old 01-06-2014, 08:07 PM   #18
BBQ_MAFIA
somebody shut me the fark up.
 
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Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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I haven’t cooked on a 36 or a 48 but I would recommend a 48 because of the larger space.
Although not one of your options, I believe the Lang 60 is the best size as it is fine for those times when you want to cook a few rack of ribs and big enough for those times when you want to cook a 100 Pound Pig. I’ve often said that I’m not a supporter of the Bigger is Better Theory. It’s important to know up front what the intended purpose of your pit will be and then buy accordingly.

Good luck and let us know what you end up doing.
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Guido

Lang 60
Lang 84 Deluxe Warmer with Chargrill
Large Spicewine
Large BGE
XL - BGE
Med. BGE ( Bought it for my son Vincenzo)
Brinkman Snp
Brinkman ECB
GOSM
Weber Kettle
Kenmore Elite Gasser
Camp Chef Outdoor Stove
Blackstone Pizza Oven
Blackstone 36" Griddle
1-Banjo
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