Lang Smokers - Page 2

javahog2002 · 01-13-2013, 11:26 PM

There are 2 langs on Denver CL.

columbia1 · 01-14-2013, 10:14 AM

I also have a reverse-flow, one of the downsides to this design though is that they are fuel hogs!!

I would not trade it for any other pit because of the consistent way it cooks. My "sweet" spot is about 80% of the over-all cooking area. This is huge compared to a tradition off-set.

rexbbq · 01-14-2013, 10:30 AM

I love my Lang 84. Like columbia1 said, it is a fuel hog, but it cooks great if you need a lot of room.

BigAshHole · 01-14-2013, 11:18 AM

Quote:

Originally Posted by Big Dan

Is anyone here familiar with Lang smokers? I am curious as to how the reverse flow system works and how you like it compared to regular offset smokers. Thanks.

I was looking very closely at the Lang 60 but then went with a Reverse Flow Meadow Creek TS120. Not because I thought Meadow Creek was a better rig but because Meadow Creek is local to me and Lang is down in Georgia. If anything went wrong I would just drag it back. That said I have cooked on offset and reverse flow offset and like the reverse flow much better. More even temps across the cooker, easier to maintain temps. The only thing I notice about the reverse flow is it burns more fuel and you have to use the upper and lower shelves to cook at 2 different temps where a regular offset you would just move the meat closer or further away from the firebox.

sdbbq1234 · 01-14-2013, 11:43 AM

Another point about hot/cold spots on reverse flows is to make sure the unit is level, front to back.

Trust me on this. I did not think it made that big of a difference until I tried it.

The trailer hitch end too far down will make the smoke/heat harder to flow from back to front and then to back again.

The trailer hitch end too far up will cause the smoke/heat to stall in the front.

If you don't believe me, try it. It doesn't take but about 30 minutes to see the difference.

wallace

Derrick D · 01-14-2013, 12:42 PM

Thats true Wallace even in a traditional offset I fugured that out a few years ago.

Gig'em99 · 01-14-2013, 01:04 PM

Quote:

Originally Posted by sdbbq1234

Another point about hot/cold spots on reverse flows is to make sure the unit is level, front to back.

Trust me on this. I did not think it made that big of a difference until I tried it.

The trailer hitch end too far down will make the smoke/heat harder to flow from back to front and then to back again.

The trailer hitch end too far up will cause the smoke/heat to stall in the front.

If you don't believe me, try it. It doesn't take but about 30 minutes to see the difference.

wallace

Great point, this is true with my pit as well. I always carry a level with me.

QDoc · 01-14-2013, 01:25 PM

The Lang has to be Level or canted slightly down toward the tongue both for heat distribution and to prevent Grease fires.

Terry The Toad · 01-14-2013, 01:41 PM

Another vote for Lang.

Lake Dogs · 01-14-2013, 02:02 PM

> Is anyone here familiar with Lang smokers?
Nope.

> I am curious as to how the reverse flow system works and how you like it
> compared to regular offset smokers.
They dont suck.
Love my Lang, but for price reference and slightly different features, see bubbagrills.net for another well made reverse-flow offset. Around here you'll always see 3 or 4 of Bubba's and a Lang or two at every competition.

Cack · 01-14-2013, 02:40 PM

Quote:

Originally Posted by sparky'

i've been looking at the lang 36's myself for my backyard.

I've had mine for 5-6 months and LOVE it. The thing is a cooking beast as far as backyard models go.

BBQ Bandit · 01-14-2013, 04:14 PM

Here's a few pics for comparison...

Cooking on the Lang 48 - 10 butts comfortably

Lang 60 - 16 butts

Lang 60 - 24 butts

The Lang 84 - wasn't full (18 butts, 30 wings, 2 racks and a brisket)

01-13-2013, 11:26 PM	#16
javahog2002 Take a breath! Join Date: 10-02-09 Location: Longmont, CO Downloads: 0 Uploads: 0	There are 2 langs on Denver CL. __________________ Smokemaster OffsetSSP:'95 Blue '00 Maroon'69 22 Cado'90 Red MTWSM Mini'77 Red 18'73 WSJET-732

01-14-2013, 10:14 AM	#17
columbia1 Full Fledged Farker Join Date: 01-15-12 Location: Kalama Wa. Downloads: 0 Uploads: 0	I also have a reverse-flow, one of the downsides to this design though is that they are fuel hogs!! I would not trade it for any other pit because of the consistent way it cooks. My "sweet" spot is about 80% of the over-all cooking area. This is huge compared to a tradition off-set. __________________ "Tombstone BBQ"-PNWBA-KCBS-Custom 72" reverse flow offset-WSM-Weber Elite-ECB

01-14-2013, 10:30 AM	#18
rexbbq Full Fledged Farker Join Date: 01-03-12 Location: Glen Allen, VA Downloads: 0 Uploads: 0	I love my Lang 84. Like columbia1 said, it is a fuel hog, but it cooks great if you need a lot of room. __________________ Rex Rex's Red Hot BBQ http://www.rexbbq.com KCBS & MABA Member Black Thermapen - 10x faster than any other color! Says it on the internet, it must be true. Superior SS1, Weber OTS, Weber Spirit

01-14-2013, 11:43 AM	#20
sdbbq1234 is one Smokin' Farker Join Date: 02-11-10 Location: Northern VA Downloads: 1 Uploads: 0	Another point about hot/cold spots on reverse flows is to make sure the unit is level, front to back. Trust me on this. I did not think it made that big of a difference until I tried it. The trailer hitch end too far down will make the smoke/heat harder to flow from back to front and then to back again. The trailer hitch end too far up will cause the smoke/heat to stall in the front. If you don't believe me, try it. It doesn't take but about 30 minutes to see the difference. wallace __________________ - Life Is Good, Butt BBQ Is Better! - BWS - Fat Boy - simple UDS - KCBS CBJ# 58657 - MABA Member

01-14-2013, 12:42 PM	#21
Derrick D On the road to being a farker Join Date: 02-12-08 Location: Ft.Worth Tx. Downloads: 0 Uploads: 0	Thats true Wallace even in a traditional offset I fugured that out a few years ago. __________________ New Braunfels Bandera-Brinkman upright-Royal Oak charcoal grill-and 250 trailer(BIG BABY)built by Don Williams in Joshua Tx.

01-14-2013, 01:25 PM	#23
QDoc Full Fledged Farker Join Date: 03-02-07 Location: Pine Bluff, Arkansas Downloads: 0 Uploads: 0	The Lang has to be Level or canted slightly down toward the tongue both for heat distribution and to prevent Grease fires.

01-14-2013, 01:41 PM	#24
Terry The Toad Take a breath! Join Date: 08-16-11 Location: Saint Cloud, FL Downloads: 0 Uploads: 0	Another vote for Lang. __________________ Lang 48 Original Superfast RED ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan

01-14-2013, 02:02 PM	#25
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	> Is anyone here familiar with Lang smokers? Nope. > I am curious as to how the reverse flow system works and how you like it > compared to regular offset smokers. They dont suck. Love my Lang, but for price reference and slightly different features, see bubbagrills.net for another well made reverse-flow offset. Around here you'll always see 3 or 4 of Bubba's and a Lang or two at every competition. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

01-14-2013, 04:14 PM	#27
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Here's a few pics for comparison... Cooking on the Lang 48 - 10 butts comfortably Lang 60 - 16 butts Lang 60 - 24 butts The Lang 84 - wasn't full (18 butts, 30 wings, 2 racks and a brisket) __________________ 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