View Full Version : Lang smokers

11-28-2010, 08:30 PM
I'm thinking of a larger smoker in the spring and was interested in a Lang 60 or 84. Just wondering if anyone on here has any experience with the Lang smokers. Any suggestions would be appreciated. I cook for family and friends and we do a lot of charity events that I cook for. I sell some BBQ at the bar where my wife works and wouldn't mind setting up a stand on weekends, so thats my reason/uses for the larger smoker.
Thanks, and every comment is appreciated.

11-28-2010, 08:40 PM
I have never met anyone who had one who did not like it. I have heard that reverse flow pits do use more fuel. I plan on getting a Lang 84 in the spring as well for my catering business. It is in my price range and I can cook whole hogs on them so I think it is what I am going with.

BBQ Bandit
11-28-2010, 08:42 PM
Great question... great smoker.

The Lang is a tried and true reverse flow smoker which is fondled by many here on the forum. I presently use a Lang 48... however have fired up and cooked alongside with the 60, and a pair of 84's in community cooks.

There are several members who will chime in shortly...
Divemaster... runs a 60.
BBQ Mafia runs a 60 and 84
The Pigman, BBQ Bubba, Sfisch all run an 84.

We all prefer the heavy steel, rock steady temps and its capacity.
If you like playing with fire... the Lang will definitely be worth it.


The only regret... always consider something bigger.

Here's a recent discussion on the subject:

The Lang is a great smoker

11-28-2010, 09:31 PM
No question about it, they are nice rigs.

11-28-2010, 10:21 PM
I don't think there is such a thing as an unsatisfied Lang 84 owner.

11-28-2010, 10:28 PM
Nope, never heard anyone complain about their Lang.

Mr Applejacks
11-28-2010, 10:29 PM
buy as much as you can afford then buy the one above.
I was so tempted to play with it today but time ran out you will enjoy the hands on type of cooker it is. I extended the tongue and added a santa maria style grill big enough to hold 12 tri-tips so I have best of both with multiple uses.

11-29-2010, 09:54 AM
There are several members who will chime in shortly...

BBQ Bubba, Sfisch all run an 84.

When did Bubba and Scott get an 84 ?? :becky:

I had one that I sold recently and I loved it. The only reason I sold it is I am moving to more competition cooking as opposed to catering... I would highly recommend a Lang!!

11-29-2010, 11:03 AM
When did Bubba and Scott get an 84 ?? :becky:

I had one that I sold recently and I loved it. The only reason I sold it is I am moving to more competition cooking as opposed to catering... I would highly recommend a Lang!!
I came close to buying it!

I love my 60 Patio. Unless I'm just cooking for myself and Ramona, I'm cooking on my 60 and this includes ALL of my competition cooking, catering, and package sales.

Lake Dogs
11-29-2010, 11:12 AM
When did Bubba and Scott get an 84 ?? :becky:

I had one that I sold recently and I loved it. The only reason I sold it is I am moving to more competition cooking as opposed to catering... I would highly recommend a Lang!!

KCBS or other smaller BBQ volume competitions... We use our Lang 60
in MBN and it's LOADED with ribs and shoulders; we need another Lang
to do whole hog.

LOVE my Lang!!!

kyle corn
11-29-2010, 01:08 PM
I'd love to get a Lang, but can't afford it. I'm currently building a very large (~220 gallon) reverse flow which will be my feeble attempt at a Lang clone.

11-29-2010, 01:13 PM
You can't go wrong with a Lang it's a great cooker.

11-30-2010, 07:46 PM
Thank you everyone for all the help. I know which way to go now. Thanks again.

Gary in Va
11-30-2010, 07:52 PM
If you can possiby afford it..... step up to the 84. I contemplated on the 60 vs the 84, 6 years ago. Was still on the fence when I started the drive to go look at them both and pick one and buy it. I kissed my wife good bye and got in the truck, as I was about to back out of the driveway (from Virginia) my dear loving wonderful wife looked at me through the open window of my truck and said, "I don't want to hear you say a year from now that you wished you got the bigger one" I never regret getting the 84. You can certainly make your money back easily with the Lang. All it takes is an email to friends and Family stating "I am cooking BBQ this weekend, who wants some at $.... per pound. It sells like hotcakes.

that rig makes me lots of $$$$ each year.

Buy a foodsaver too... they go hand in hand.

12-01-2010, 12:27 AM
I'm going to check on a 10 year old 84 tomorrow. Found it on CG for $1500 and talked him down to $1300. Seems like a great deal and plan on getting it if everything checks out a-ok. I'm super excited because I'm only a couple years into this smoking addiction of mine and have worked my way up from an electric ECB to a charbroil double chef and charbroil el dorado. I'll be sure to share the score if/when it goes down!

Mr Applejacks
12-01-2010, 01:59 AM
probably will need some derusting and paint TLC here and there, scraping the grates, tires stuff that happens with age

bbq ron
12-01-2010, 06:54 AM
i have the lang 60 and just love it, but if i were you and can afford it i would go with the 84 :-P:-P

12-01-2010, 07:12 AM
We have had our 84 for a few years, a great unit. Cooks as well in the winter as it does any other time..have not had much use for the front grill though and it is a bear to use, makes for a great wood box.. :thumb: :thumb:

12-01-2010, 09:15 AM
Lang's are great smokers and I owned a 60 for awhile. Lang's are widely used in comps and catering and are versatile. They are more work of course, but for a true stick burner, I don't see how you could go wrong. Customer service is great (should you ever need it) and for the money it's a lot of cooker. The newer ones are made from rolled 1/4" steel whereas older are propane tank type shells (3/16"). Good luck in your decision and enjoy your Lang.

12-01-2010, 11:15 AM
Anyone know how the warming box works on the 84? Some say you can cook at a different temperature in it?

12-01-2010, 01:21 PM
*EDIT* Mike- I didn't realize you had one until after posting.. I've only seen drastic temp changes from raising the overall pit temp. It will still go up some by opening the top vents and opening the damper to the chamber.**

The warming box has three racks and a handle on the side. The handle will open or close a (3" or 4" i think) circular inlet/damper to either allow smoke/heat to draw through from the cooking chamber, or to shut it and it will get heat from being directly over the firebox. There are 2 vents at the top of the box for exhaust. Mine on my 84 usually holds 175* all day. Great for keeping food warm, or making some killer jerky/ smoked sausage.

There are a few pics here from the restore we did.


KBraun228- If you get the one off of craigslist like we did, I recommend cleaning all gunk out, sandblasting to remove any rust, and paint with Rustoleum 2000* engine paint. You can get that stuff from Autozone. We did the restore, have hit it with crisco a few times while cooking, but have not had a need to repaint.

12-01-2010, 01:42 PM
oops had to change my signature...I'm looking into the lang 84 and about to pull the trigger. Right now Just have a couple large BGE. Can't figure out the warming box. There is some kind of upgrade that lets heat in from the firebox I guess. Thanks for your pics of your smoker. Helped a bunch and you did a bang up job on that:thumb: