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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 04-25-2008, 01:48 PM   #1
Qczar
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Default Experiance with Lang smokers?

Anyone use or have any info on Lang smokers? I know someone that is getting close to buying. Thought I throw it out there if there`s goods or bads?

http://www.pigroast.com/

Hope all is well with you folks.
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Unread 04-25-2008, 01:54 PM   #2
BBQ_MAFIA
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I have a Lang 60 and love it.

For me, the only down side is getting wood.
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Unread 04-25-2008, 03:30 PM   #3
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Quote:
Originally Posted by BBQ_MAFIA View Post
For me, the only down side is getting wood.
Blue pills my friend, little blue pills...
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Unread 04-25-2008, 04:36 PM   #4
Westexbbq
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Many of us here on Long Island have enjoyed the opportunity to cook on Willie B's Lang on occasion.
It is a great cooker in my ope and I am a stick-burner.
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Unread 04-25-2008, 04:53 PM   #5
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Quote:
Originally Posted by BBQ_MAFIA View Post
I have a Lang 60 and love it.

For me, the only down side is getting wood.
I love mine... No problem getting wood here

I've cooked on it down to 15* outside temp and she did fine!
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Unread 04-25-2008, 07:55 PM   #6
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got a used lang 84 early last fall -still learning how to use it- does a great job- have an almost unlimited supply of wood- that is one reason I have it- wood is free and charcoal is not- other than having to feed it sticks pretty often, it makes some of the best grub I have ever tasted, and I am sure in the hands of some of the more experienced members here, they would put my stuff to shame, but I'm learning with every cook
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Unread 04-25-2008, 08:38 PM   #7
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Love mine but you'll burn through the wood. I use oak and apple up here in the Northwest. We don't have a shortage of wood here. Once you get the pit to temp you'll probably add a log or two every couple of hours.
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Unread 04-25-2008, 09:40 PM   #8
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Can't say enough about mine, and the same for Ben Lang himself!
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Unread 04-26-2008, 01:27 AM   #9
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Our team has a Lang but prefer a Spicewine Vertical. It gets us more sleep.
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Unread 04-26-2008, 04:12 AM   #10
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Quote:
Originally Posted by BBQ_MAFIA View Post
For me, the only down side is getting wood.
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Unread 04-28-2008, 08:33 AM   #11
Qczar
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Thanks folks for the info.
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Unread 04-28-2008, 11:21 AM   #12
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I have a 84 Lang and love it............Holds temp real nice. the warmer ( above firebox) is a big plus.
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Unread 04-28-2008, 02:05 PM   #13
pigpen269
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I would diffenitely get a warmer if they decide to do comp's with it. It works great for holding meat that is waiting for turn in.
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Unread 04-29-2008, 03:02 AM   #14
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I have been told that the langs are like the Meadow Creeks. If they are then it is a very nice rig. I would get the warmer and the chicken attachment, if lang offers that.
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Unread 04-29-2008, 08:00 PM   #15
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Quote:
Originally Posted by backporchbbq View Post
I have been told that the langs are like the Meadow Creeks. If they are then it is a very nice rig. I would get the warmer and the chicken attachment, if lang offers that.
Don't you mean the Medow Creeks are like the Langs?
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