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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-10-2012, 06:44 PM   #1
Gary in Va
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Default Lang 108 vs Lang 84

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
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Unread 10-10-2012, 08:05 PM   #2
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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.
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Unread 10-11-2012, 03:46 AM   #3
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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.

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Unread 10-11-2012, 07:49 AM   #4
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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
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Unread 10-11-2012, 07:52 AM   #5
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Quote:
Originally Posted by The_Kapn View Post
Forrest (Florida Farmer) has Twin 108s on a 28' trailer.
Talk about a dream set up......
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Unread 10-11-2012, 07:59 AM   #6
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Quote:
Originally Posted by The_Kapn View Post
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?
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Unread 10-11-2012, 08:29 AM   #7
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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.
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Unread 10-11-2012, 08:39 AM   #8
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Quote:
Originally Posted by Florida Farmer View Post
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!!! You must have the entire state of Florida covered in BBQ.. 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... Cheers!!!
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Unread 10-11-2012, 08:53 AM   #9
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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

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

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

TIM
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Thanks from:--->
Unread 10-11-2012, 10:21 AM   #10
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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
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Unread 10-11-2012, 02:08 PM   #11
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Ben has a few videos on the 108 and twin 108.
http://langbbqsmokers.com/news_media...108videos.html
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Unread 10-11-2012, 02:12 PM   #12
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Quote:
Originally Posted by Florida Farmer View Post
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....
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Unread 10-11-2012, 02:25 PM   #13
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Quote:
Originally Posted by The_Kapn View Post
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:


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