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View Full Version : Lang 108 vs Lang 84


Gary in Va
10-10-2012, 06:44 PM
Anyone here have a Lang 108 that also has or has previously had an 84?

I have an 84 and was looking to possibly upgrade to the 108. I was wondering that with the increased size is there much difference in wood consumption and temp control?

I cook often at 350 for chicken and pork loins. Is there a problelm obtaining and maintaining these higher temps.

I cook butts and briskets at 250-270. Are we talking about alot of extra wood to maintain this temp. (more than 1-2 sticks per hour)?

thanks in advance for any help you can provide

Gary

BBQ Bandit
10-10-2012, 08:05 PM
Don't know that answer personally or know anyone running a 108.
Possibly a call to Ben Lang tomorrow morning will help you.
He's known to be near the phones in the morning.

Trumpstylz
10-11-2012, 03:46 AM
I don't own anything near as complex as even a lang 48, but this thread has my attention. I didn't even know there was anything over 84.

:pop2:

The_Kapn
10-11-2012, 07:49 AM
Forrest (Florida Farmer) has Twin 108s on a 28' trailer.
I am sure he has feedback for you.

I am giving him a heads up to catch this thread.

TIM

daninnewjersey
10-11-2012, 07:52 AM
Forrest (Florida Farmer) has Twin 108s on a 28' trailer.

Talk about a dream set up......

neuyawk
10-11-2012, 07:59 AM
Forrest (Florida Farmer) has Twin 108s on a 28' trailer.
I am sure he has feedback for you.

I am giving him a heads up to catch this thread.

TIM

That sounds like a beast. Any chance can posts pictures of that bad boy too?

Florida Farmer
10-11-2012, 08:29 AM
I have a 84, a 96, and the twin 108....they all have the deluxe warmer boxes. All run pretty much exactly the same and use minimal wood.

hamiltont
10-11-2012, 08:39 AM
I have a 84, a 96, and the twin 108....they all have the deluxe warmer boxes. All run pretty much exactly the same and use minimal wood.
Holly Molly!!! :shocked: You must have the entire state of Florida covered in BBQ.. :eusa_clap My hat is off to you. If I ever retire, and end up in Florida, I'll be looking you up. Surely you'll need some help... :wink: Cheers!!!

The_Kapn
10-11-2012, 08:53 AM
Actually, the Langs are a very, very small part of Forrest's collection.

I think when he retires, he is gonna open a Cooker Museum :grin:

As to Pics--Forrest is not a camera kinda guy--sorry. :oops:

Damn fine cook too, both at comps and in the "real world".

TIM

jestridge
10-11-2012, 10:21 AM
When it come to stick burning nothing is written in stone. But most heavy duty off set have to be feed once an hou I ave one built out of 1/2 sometime I can get 1 1/2 out of of it

BBQ Bandit
10-11-2012, 02:08 PM
Ben has a few videos on the 108 and twin 108.
http://langbbqsmokers.com/news_media/videos/108videos.html

daninnewjersey
10-11-2012, 02:12 PM
I have a 84, a 96, and the twin 108....they all have the deluxe warmer boxes. All run pretty much exactly the same and use minimal wood.

Will you be my new best friend....:mrgreen::mrgreen:

neuyawk
10-11-2012, 02:25 PM
Actually, the Langs are a very, very small part of Forrest's collection.



Jeez. Why not just combine all the smokers into one massive unit like this:


http://www.hilcounitedservices.com/Propane_Truck.jpg