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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 01-13-2013, 11:26 PM   #16
javahog2002
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There are 2 langs on Denver CL.
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Unread 01-14-2013, 10:14 AM   #17
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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.
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Unread 01-14-2013, 10:30 AM   #18
rexbbq
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I love my Lang 84. Like columbia1 said, it is a fuel hog, but it cooks great if you need a lot of room.
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Unread 01-14-2013, 11:18 AM   #19
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Quote:
Originally Posted by Big Dan View Post
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.
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Unread 01-14-2013, 11:43 AM   #20
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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.

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Unread 01-14-2013, 12:42 PM   #21
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Thats true Wallace even in a traditional offset I fugured that out a few years ago.
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Unread 01-14-2013, 01:04 PM   #22
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Quote:
Originally Posted by sdbbq1234 View Post
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.
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Unread 01-14-2013, 01:25 PM   #23
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The Lang has to be Level or canted slightly down toward the tongue both for heat distribution and to prevent Grease fires.
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Unread 01-14-2013, 01:41 PM   #24
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Another vote for Lang.
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Unread 01-14-2013, 02:02 PM   #25
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> 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.
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Unread 01-14-2013, 02:40 PM   #26
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Quote:
Originally Posted by sparky' View Post
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.
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Unread 01-14-2013, 04:14 PM   #27
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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)
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Unread 03-06-2014, 09:43 AM   #28
dba1954
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Another vote for the Lang ... 36: patio and love it ...
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Unread 03-06-2014, 10:19 AM   #29
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I have a Lang 60 deluxe and love it! It does eat wood that is for sure, but food quality is amazing! Thinking of putting a temp controller on it. Has anybody had any experience with this? Looking at a Guru or a QMaster Senior with a 50CFM fan. Any help would be appreciated.
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Unread 03-10-2014, 09:31 AM   #30
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Any help would be great. Thanks!
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