Lang 108 vs Lang 84

Gary in Va · 10-10-2012, 06:44 PM

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 · 10-10-2012, 08:05 PM

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 · 10-11-2012, 03:46 AM

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.

The_Kapn · 10-11-2012, 07:49 AM

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 · 10-11-2012, 07:52 AM

Quote:

Originally Posted by The_Kapn

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

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

neuyawk · 10-11-2012, 07:59 AM

Quote:

Originally Posted by The_Kapn

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 · 10-11-2012, 08:29 AM

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 · 10-11-2012, 08:39 AM

Quote:

Originally Posted by Florida Farmer

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!!!

The_Kapn · 10-11-2012, 08:53 AM

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

jestridge · 10-11-2012, 10:21 AM

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 · 10-11-2012, 02:08 PM

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

daninnewjersey · 10-11-2012, 02:12 PM

Quote:

Originally Posted by Florida Farmer

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....

neuyawk · 10-11-2012, 02:25 PM

Quote:

Originally Posted by The_Kapn

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:

10-10-2012, 06:44 PM	#1
Gary in Va Knows what a fatty is. Join Date: 01-09-08 Location: McGaheysville, VA Downloads: 0 Uploads: 0	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 __________________ Gary Cline Gary's Barbeque McGahyesville, VA "You can't drink all day unless you start in the morning"

10-10-2012, 08:05 PM	#2
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	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. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

10-11-2012, 03:46 AM	#3
Trumpstylz is One Chatty Farker Join Date: 10-29-11 Location: Chicagoland Downloads: 0 Uploads: 0	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. __________________ Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG

10-11-2012, 07:49 AM	#4
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

10-11-2012, 08:53 AM	#9
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

10-11-2012, 08:29 AM	#7
Florida Farmer Got Wood. Join Date: 12-31-05 Location: Cottondale FL Downloads: 0 Uploads: 0	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.

10-11-2012, 10:21 AM	#10
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	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

10-11-2012, 02:08 PM	#11
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Ben has a few videos on the 108 and twin 108. http://langbbqsmokers.com/news_media...108videos.html __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP