Lang 48 verses Lang 48 Deluxe???

Bama Q · 06-11-2011, 01:02 AM

Lang 48 verses Lang 48 Deluxe???

Can't make up my mind, the only difference that I can see is the holding box. About $500.00 dollars more. Pricey for for a small holding box. I like using a holding box. Has any body used or around a lang 48 deluxe. Is this box usable or just show?? I would like to use it for Comp.
Thanks
Big Jim

bbq ron · 06-11-2011, 06:28 AM

i have a 60 deluxe, and never use the holding box. tried it once and over cooked everything, gets to hot

FourEyes45 · 06-11-2011, 07:51 AM

I have the 60 D and use the Warmer often...can not use the bottom rack...only crack the damper a little, I can cook 6 more butts by doing so.

BBQ Bandit · 06-11-2011, 08:17 AM

Upgraded from the 48 Patio to the 60 mobile (both without the warmer).

Here's an option;
Bought 2 Carlisle food carriers ($195 a piece)... plus 5 full hotel trays... about $500 total.
During a cook, place a hotel tray on the top of the firebox... filling halfway with water.
Ten minutes later, transfer the tray of (now) simmering water to the food carrier to pre-heat.

For nearly the same price... you now have a transportable, portable option.
Also have seen folks pre-heat their sticks in the Lang warmer... catching on fire, too.

[Bought the 48 intending to do comps... the 60 does it better... alot better.]

jazzer · 06-11-2011, 11:42 AM

I have a 48D and can get temps between 150-230 in the warmer. Not a lot of room (2 racks) but I've done ABTs and moinks in there.

ChicagoSizzlin · 06-16-2011, 10:02 AM

So the warming racks is pretty much a waste because of temps getting too high in there? No way to adjust it?

TheMidnightSmoker · 06-16-2011, 07:00 PM

Heres another thought. I have read where the paint has peeled away from the top of the firebox on the Langs without the warming box. This is cosmetic but for me I would not be real happy with it. Probably not an issue if you have the warming box sitting on top of the firebox.

jonboy · 06-16-2011, 09:04 PM

Here is another opinion...check Craigslist for a good used Lang or the for sale section here....You might end up with a better smoker for a few less clams....
jon

va_connoisseur · 06-28-2011, 07:25 AM

I am considering the 48 Deluxe for competitions. The thought was that I could start briskets and shoulders in the main box, than foil and transfer them to the warmer to finish thus making room for the ribs and chicken in the main box.

Am in wrong in thinking the warmer box can also be used for cooking? Thanks.

Lake Dogs · 06-28-2011, 07:35 AM

I have an old 1160DX, which as best I can tell is somewhere between the current 60 and 84 Deluxe's. I use it early in the cooks to warm the wood. Careful, it gets VERY hot in there, hot enough to create a fire (been there; done that; thankfully no tattoo). When I set temperature gauges in there it ranges from about 175 to 210, give or take, except on the very bottom (or top of the fire box). It's a little hotter there, I'm certain. I haven't had the opportunity, yet, but I imagine it's a great place to put a pan of beans, etc. to slow warm/cook 'em.

got14u · 06-28-2011, 07:38 AM

Consider another smoker, the workmanship on Lang's leaves a lot to be desired...Many other pits are built better. imho

va_connoisseur · 06-28-2011, 07:54 AM

Quote:

Originally Posted by got14u

Consider another smoker, the workmanship on Lang's leaves a lot to be desired...Many other pits are built better. imho

Don't take this as a flame but can you name a few that are better and in the same approximate price range? I'm open to other options. Also, have you ever cooked with a Lang?

I'm asking because a friend of mine won Grand Champion of the Safeway BBQ Battle in DC this weekend using a Lang 60. Myron and the Old South team came in fourth.

Big Sexy · 06-28-2011, 08:26 AM

I have a Lang 84D; I use the warming box often.

I'm not sure if it's b/c the 84 has a larger box than the 48 & 60, but between the butterfly vents on the top & the main smoke chute on the bottom, I'm able to accuretly play with the temp between 140-220 (that's according to the built in temp gauge on the top portion of the warming box door)

got14u · 06-28-2011, 09:23 AM

I get this everytime, everyone thinks langs are SOOOO great, but they don;t know what they are looking at in terms of welds and workmanship. The design is great and has been proven over and over again. However if I am dropping 1600 bones on a 48" smoker I would like things to be put together good as well as work good. Here are some pics for you and also I have smoked on a lang here are the pics I took of it, worked good just looks like $hit. I build better smokers and am cheeper but there are many others in other parts of the country I am sure, I would have to look to find some for ya and know if you are stuck on a offset model. My humble opinion is a vertical is way more efficient. any ways here are the pics...and yes this was a lang not a clone

Sorry now back to the topic

Quote:

Originally Posted by va_connoisseur

Don't take this as a flame but can you name a few that are better and in the same approximate price range? I'm open to other options. Also, have you ever cooked with a Lang?

I'm asking because a friend of mine won Grand Champion of the Safeway BBQ Battle in DC this weekend using a Lang 60. Myron and the Old South team came in fourth.

va_connoisseur · 06-28-2011, 10:57 AM

Never seen a Lang look like that, that is horrible. What do you make? Got a website? I have no problem supporting a small business looking to make a name for themselves.

06-11-2011, 01:02 AM	#1
Bama Q On the road to being a farker Join Date: 03-29-10 Location: North Alabama, Home of White BBQ Sauce	Lang 48 verses Lang 48 Deluxe??? Lang 48 verses Lang 48 Deluxe??? Can't make up my mind, the only difference that I can see is the holding box. About $500.00 dollars more. Pricey for for a small holding box. I like using a holding box. Has any body used or around a lang 48 deluxe. Is this box usable or just show?? I would like to use it for Comp. Thanks Big Jim __________________ Custom Made 6' Stick burner, Pellet popper KCBS CBJ Ain't no Smoke. Ain't no Bar-be-Que

06-11-2011, 06:28 AM	#2
bbq ron is one Smokin' Farker Join Date: 01-11-09 Location: saint peters, mo	i have a 60 deluxe, and never use the holding box. tried it once and over cooked everything, gets to hot __________________ kcbs (CBJ) lang 60 mobile chargriller duo gosm

06-11-2011, 08:17 AM	#4
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Upgraded from the 48 Patio to the 60 mobile (both without the warmer). Here's an option; Bought 2 Carlisle food carriers ($195 a piece)... plus 5 full hotel trays... about $500 total. During a cook, place a hotel tray on the top of the firebox... filling halfway with water. Ten minutes later, transfer the tray of (now) simmering water to the food carrier to pre-heat. For nearly the same price... you now have a transportable, portable option. Also have seen folks pre-heat their sticks in the Lang warmer... catching on fire, too. [Bought the 48 intending to do comps... the 60 does it better... alot better.] __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD Last edited by BBQ Bandit; 06-11-2011 at 08:36 AM..

06-16-2011, 10:02 AM	#6
ChicagoSizzlin Full Fledged Farker Join Date: 06-13-10 Location: Lockport,IL	So the warming racks is pretty much a waste because of temps getting too high in there? No way to adjust it? __________________ 1 - 22.5 OTG 1 - 18.5 OTS Maverick ET-7 Proud Owner of a UDS & UDG My UDG - Ugly Drum Grill Member of the Drumhead Club

06-16-2011, 07:00 PM	#7
TheMidnightSmoker On the road to being a farker Join Date: 04-07-10 Location: Antelope, CA	Heres another thought. I have read where the paint has peeled away from the top of the firebox on the Langs without the warming box. This is cosmetic but for me I would not be real happy with it. Probably not an issue if you have the warming box sitting on top of the firebox. __________________ The Midnight Smoker BBQ

06-11-2011, 07:51 AM	#3
FourEyes45 Knows what a fatty is. Join Date: 02-06-09 Location: Between Abbeville and Eufaula Al.	I have the 60 D and use the Warmer often...can not use the bottom rack...only crack the damper a little, I can cook 6 more butts by doing so.

06-11-2011, 11:42 AM	#5
jazzer Got Wood. Join Date: 05-25-10 Location: Northeast IA Name/Nickname : Steve	I have a 48D and can get temps between 150-230 in the warmer. Not a lot of room (2 racks) but I've done ABTs and moinks in there.

06-16-2011, 09:04 PM	#8
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky	Here is another opinion...check Craigslist for a good used Lang or the for sale section here....You might end up with a better smoker for a few less clams.... jon

06-28-2011, 07:25 AM	#9
va_connoisseur Full Fledged Farker Join Date: 08-11-08 Location: DC Metro	Same question I am considering the 48 Deluxe for competitions. The thought was that I could start briskets and shoulders in the main box, than foil and transfer them to the warmer to finish thus making room for the ribs and chicken in the main box. Am in wrong in thinking the warmer box can also be used for cooking? Thanks.

06-28-2011, 07:35 AM	#10
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	I have an old 1160DX, which as best I can tell is somewhere between the current 60 and 84 Deluxe's. I use it early in the cooks to warm the wood. Careful, it gets VERY hot in there, hot enough to create a fire (been there; done that; thankfully no tattoo). When I set temperature gauges in there it ranges from about 175 to 210, give or take, except on the very bottom (or top of the fire box). It's a little hotter there, I'm certain. I haven't had the opportunity, yet, but I imagine it's a great place to put a pan of beans, etc. to slow warm/cook 'em. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

06-28-2011, 07:38 AM	#11
got14u is one Smokin' Farker Join Date: 01-07-10 Location: Phark-land WYOMING	Consider another smoker, the workmanship on Lang's leaves a lot to be desired...Many other pits are built better. imho __________________ Jerod ...................Life's hard; it's even harder when your dumb. John Wayne

06-28-2011, 08:26 AM	#13
Big Sexy On the road to being a farker Join Date: 08-07-09 Location: Jacksonville, Nc	I have a Lang 84D; I use the warming box often. I'm not sure if it's b/c the 84 has a larger box than the 48 & 60, but between the butterfly vents on the top & the main smoke chute on the bottom, I'm able to accuretly play with the temp between 140-220 (that's according to the built in temp gauge on the top portion of the warming box door)

06-28-2011, 10:57 AM	#15
va_connoisseur Full Fledged Farker Join Date: 08-11-08 Location: DC Metro	Never seen a Lang look like that, that is horrible. What do you make? Got a website? I have no problem supporting a small business looking to make a name for themselves.

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