Those of you who own Lang 84s

Mahoney86 · 05-16-2013, 11:13 AM

The saga continues on my quest for a new smoker. I was dead set on a 48 model a few months ago and realized the extra space of a 60 would make much more sense as I do not want to out grow another smoker. So I have been researching like mad about the Lang 60s and was ready to pull to trigger until I continued reading and everyone with a 60 regrets not going with an 84.

Currently I cook a few days/nights a week. I like the ability to cook different proteins so that when I fire the cook up I can enjoy it all day. While the brisket or butt is cooking all day long, Ill had chicken for lunch and Ill add a fatty for breakfast. I normally cook from anywhere from 4 people to 20-30 people on holidays/parties. I would definitely like to try a comp soon and I would be interested in cooking for some charity events/fundraisers if I was asked. I also cook at football tailgates.

If I don't end up doing comps or doing any fundraisers etc.. I feel like an 84 is going to be a total waste of a good cooker and is going to be pointless to fire up on for the weekend cook. The only thing driving me towards the 84 is I found a very very good deal on an older one, but man do they just look huge!

cpw · 05-16-2013, 11:29 AM

If I were you, I'd go with the older Lang 84, and then build a UDS or buy a WSM to fill in the gaps for when you're doing a small cook. My team mate has a Lang 84 that we use for comps, but if he's cooking on a weekend or weeknight, he's using his Akorn. The only time we use the Lang is if we're doing big cooks, or for competing. But it definitely makes those big cooks nice and easy.

Mahoney86 · 05-16-2013, 11:33 AM

Quote:

Originally Posted by cpw

If I were you, I'd go with the older Lang 84, and then build a UDS or buy a WSM to fill in the gaps for when you're doing a small cook. My team mate has a Lang 84 that we use for comps, but if he's cooking on a weekend or weeknight, he's using his Akorn. The only time we use the Lang is if we're doing big cooks, or for competing. But it definitely makes those big cooks nice and easy.

That is what I am thinking. I have a WSM but man do I love tending to the fire and getting a real cooker going all day. If Im spending the money I want to use it. I also thought maybe all these guys with 60s who wish they had an 84 would want to trade or upgrade to mine. This 84 needs a little paint and some tire shine, but other than that shes mint

ButtBurner · 05-16-2013, 11:46 AM

if you can get it for the right price I would get it

you could always trade down if it ended up being too big

MAP · 05-16-2013, 12:01 PM

I have an 84 and wish it was a 108. what ever size cooker you have at some point doing events you will wish it was bigger.

Full Draw BBQ · 05-16-2013, 12:30 PM

I have a 60D and really wanted/needed an 84, until I added a second shelf that slides out. The increased space has me satisfied...........for now.

daninnewjersey · 05-16-2013, 12:45 PM

Quote:

Originally Posted by Mahoney86

The only thing driving me towards the 84 is I found a very very good deal on an older one

What exit??

Mahoney86 · 05-16-2013, 01:05 PM

Quote:

Originally Posted by daninnewjersey

What exit??

haha with questions like that you know youre from jersey! But its out of the state so no exits there!

The Pigman · 05-16-2013, 04:39 PM

I would go with a 84.....I have one and also know ones with 60 and I would never give up my 84.......

dwfisk · 05-16-2013, 04:58 PM

Not only do the dudes with the most toys win, the dudes with the most & biggest toys dominate. Go for it!

John Bowen · 05-16-2013, 05:10 PM

IMHO you need to make yourself happy - my big pit is a little over 60 inches and I love it but it is the biggest pain for family cooks. It covers all ous comp needs and I can handle most crowds but it is the same set up - cook - clean up if I am cooking for the family or for 70.

I bought a BWS Party last December and I can cook for the family and friends on a fraction of the charcol / clean up. When we learn it well we will use it for chicken during comps.

BBQ Bandit · 05-16-2013, 06:33 PM

Get it... use it... fall in love with the opportunities.

You can always sell it.

Bbq Bubba · 05-16-2013, 06:49 PM

EVERYBODY that owns a 60 wishes they had the 84.

Lake Dogs · 05-16-2013, 06:52 PM

^^^ What they all said above. It's a real deal if it were a 60, but it's not; it's a STEAL. Worst case is buy it, clean it up, sell it for $1500 profit.

Smokin' the Bandit · 05-17-2013, 12:19 AM

I was in your same shoes not too long ago and was going to purchase a 48, but stepped up to the 60. I intended to use it for comps and cook for the same size crowd as you. I'm glad I went with the 60 and an 84 would have been way too big for me. There is plenty of room to cook all the meats for comps as well as larger crowds. I recently had three racks of ribs, four tri tips, and 70 lbs of pork butt on the 60 with room to spare. You can read a review of my lang here; http://bbq-brethren.com/forum/showthread.php?t=158441

05-16-2013, 11:13 AM	#1
Mahoney86 Full Fledged Farker Join Date: 03-19-13 Location: NJ	Those of you who own Lang 84s The saga continues on my quest for a new smoker. I was dead set on a 48 model a few months ago and realized the extra space of a 60 would make much more sense as I do not want to out grow another smoker. So I have been researching like mad about the Lang 60s and was ready to pull to trigger until I continued reading and everyone with a 60 regrets not going with an 84. Currently I cook a few days/nights a week. I like the ability to cook different proteins so that when I fire the cook up I can enjoy it all day. While the brisket or butt is cooking all day long, Ill had chicken for lunch and Ill add a fatty for breakfast. I normally cook from anywhere from 4 people to 20-30 people on holidays/parties. I would definitely like to try a comp soon and I would be interested in cooking for some charity events/fundraisers if I was asked. I also cook at football tailgates. If I don't end up doing comps or doing any fundraisers etc.. I feel like an 84 is going to be a total waste of a good cooker and is going to be pointless to fire up on for the weekend cook. The only thing driving me towards the 84 is I found a very very good deal on an older one, but man do they just look huge!

05-16-2013, 11:29 AM	#2
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	If I were you, I'd go with the older Lang 84, and then build a UDS or buy a WSM to fill in the gaps for when you're doing a small cook. My team mate has a Lang 84 that we use for comps, but if he's cooking on a weekend or weeknight, he's using his Akorn. The only time we use the Lang is if we're doing big cooks, or for competing. But it definitely makes those big cooks nice and easy. __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

05-16-2013, 11:46 AM	#4
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	if you can get it for the right price I would get it you could always trade down if it ended up being too big __________________ Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] Last edited by ButtBurner; 05-16-2013 at 12:12 PM..

05-16-2013, 12:01 PM	#5
MAP Full Fledged Farker Join Date: 01-31-12 Location: Great Mills, Md	I have an 84 and wish it was a 108. what ever size cooker you have at some point doing events you will wish it was bigger. __________________ Mike - New Revolution Q, Deep South GC28, 22 WSM X3.

05-16-2013, 12:30 PM	#6
Full Draw BBQ Full Fledged Farker Join Date: 03-22-11 Location: Frisco, TX	I have a 60D and really wanted/needed an 84, until I added a second shelf that slides out. The increased space has me satisfied...........for now. __________________ [B]Full Draw BBQ[/B] [B]Frisco, TX[/B] Lang 60D trailer [COLOR=darkorange][B]Orange[/B][/COLOR] Thermapen 22.5 Weber Kettle - retired Gateway 55 gallon Clone X2

05-16-2013, 04:39 PM	#9
The Pigman is One Chatty Farker Join Date: 04-10-07 Location: Cincinnati Ohio	I would go with a 84.....I have one and also know ones with 60 and I would never give up my 84....... __________________ Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio

05-16-2013, 04:58 PM	#10
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	Not only do the dudes with the most toys win, the dudes with the most & biggest toys dominate. Go for it! __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

05-16-2013, 05:10 PM	#11
John Bowen is Blowin Smoke! Join Date: 01-09-13 Location: Tupelo, MS	IMHO you need to make yourself happy - my big pit is a little over 60 inches and I love it but it is the biggest pain for family cooks. It covers all ous comp needs and I can handle most crowds but it is the same set up - cook - clean up if I am cooking for the family or for 70. I bought a BWS Party last December and I can cook for the family and friends on a fraction of the charcol / clean up. When we learn it well we will use it for chicken during comps.

05-16-2013, 06:33 PM	#12
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Get it... use it... fall in love with the opportunities. You can always sell it. __________________ 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

05-16-2013, 06:49 PM	#13
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	EVERYBODY that owns a 60 wishes they had the 84. __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

05-16-2013, 06:52 PM	#14
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	^^^ What they all said above. It's a real deal if it were a 60, but it's not; it's a STEAL. Worst case is buy it, clean it up, sell it for $1500 profit. __________________ 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