H
hpdrifter
Guest
I sure do have a lot of questions, but I will attempt to post them separately.
I am ready to make the jump from the WSM and Bar-B-Chef to a larger pit, due to requests for more barbecue and the need to be able to travel and do on-site cooks for friends and family (and maybe other ventures).
Thinking a classic offset like the Lang 84 would be a great way to go, however I was concerned about fuel availability. Obviously, there is no hickory or other decent smoke wood around here, save mesquite, which doesn't really interest me. There is an apple orchard a couple hours up north, but don't want to rely on that. Until I can move somewhere where there is available wood, could I use charcoal effectively in the Lang? Haven't seen anything like a Lang in these parts. What do southwest cookers like me use? I am not opposed to something like a Stumps or Backwoods, I just like the idea of a big piece of iron and a couple huge racks with everything laid out and accessible. We all like multiple cookers, just looking for my first "big boy" unit. I realize that a Stumps type on a trailer might end up being the best way to go, for my scenario, just wanted to get some input.
On a side note, the idea of "placemaking", a concept that we Landscape Architecture types buy into, seems to go hand in hand with a cooker such as the Lang (as opposed to a cabinet type). It is immediately recognizable, and the smell and activity around it draws a crowd and will serve as a gathering place that people will remember and come back to (assuming one is catering, vending, or even just cooking on the street). This town (well I guess any town) would benefit from something like that as opposed to a Tony Romas or Famous Dave's type of joint, where the customer is detached from everything.
Too bad the Health Department doesn't think so.
Thanks for any info!
Greg
I am ready to make the jump from the WSM and Bar-B-Chef to a larger pit, due to requests for more barbecue and the need to be able to travel and do on-site cooks for friends and family (and maybe other ventures).
Thinking a classic offset like the Lang 84 would be a great way to go, however I was concerned about fuel availability. Obviously, there is no hickory or other decent smoke wood around here, save mesquite, which doesn't really interest me. There is an apple orchard a couple hours up north, but don't want to rely on that. Until I can move somewhere where there is available wood, could I use charcoal effectively in the Lang? Haven't seen anything like a Lang in these parts. What do southwest cookers like me use? I am not opposed to something like a Stumps or Backwoods, I just like the idea of a big piece of iron and a couple huge racks with everything laid out and accessible. We all like multiple cookers, just looking for my first "big boy" unit. I realize that a Stumps type on a trailer might end up being the best way to go, for my scenario, just wanted to get some input.
On a side note, the idea of "placemaking", a concept that we Landscape Architecture types buy into, seems to go hand in hand with a cooker such as the Lang (as opposed to a cabinet type). It is immediately recognizable, and the smell and activity around it draws a crowd and will serve as a gathering place that people will remember and come back to (assuming one is catering, vending, or even just cooking on the street). This town (well I guess any town) would benefit from something like that as opposed to a Tony Romas or Famous Dave's type of joint, where the customer is detached from everything.
Too bad the Health Department doesn't think so.
Thanks for any info!
Greg
