Experiance with Lang smokers?

Qczar · Apr 25, 2008

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.

BBQ_MAFIA · Apr 25, 2008

I have a Lang 60 and love it.

For me, the only down side is getting wood.

RichardF · Apr 25, 2008

BBQ_MAFIA said:
For me, the only down side is getting wood.

Blue pills my friend, little blue pills...

Westexbbq · Apr 25, 2008

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.

Divemaster · Apr 25, 2008

BBQ_MAFIA said:
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

:mrgreen:

I've cooked on it down to 15* outside temp and she did fine!

smokestack · Apr 25, 2008

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

crackerjack BBQ · Apr 25, 2008

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.

nmayeux · Apr 25, 2008

Can't say enough about mine, and the same for Ben Lang himself!

Sawdustguy · Apr 26, 2008

Our team has a Lang but prefer a Spicewine Vertical. It gets us more sleep.

Hook_Line_and_Sinker · Apr 26, 2008

BBQ_MAFIA said:
For me, the only down side is getting wood.

:redface::redface::redface:

Qczar · Apr 28, 2008

Thanks folks for the info.

The Pigman · Apr 28, 2008

I have a 84 Lang and love it............Holds temp real nice. the warmer ( above firebox) is a big plus.

pigpen269 · Apr 28, 2008

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.

backporchbbq · Apr 29, 2008

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.

nmayeux · Apr 29, 2008

backporchbbq said:
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?:twisted:

smknwhlswife · Apr 29, 2008

Hopefully Diva and MokanMeathead will chime in.... I'm not worthy, but I have seen some killer que come off of those Lang pits!!!

Rockaway BeachBQ · Apr 29, 2008

My only negative to add is that I have seen at least one where one of the doors to the pit warped and did not close properly. but it still put out some good Q.

kickassbbq · Apr 30, 2008

Stick Burners Rule!!!!!
And that Lang IS a Stick Burner and a good one to boot.
Probably can't buy any other smoker for THAT money that works any better.
PARTY!!!!!

tonto1117 · Apr 30, 2008

Have a 60 and love it!!! Langs are great cookers...period!!

Diva · Apr 30, 2008

Darn fine piece of machinery, those Langs. We had three, the 84, the 60 and the 48. Sold the 84, so we're going to buy another 48 this fall. Warming box is DEFINITELY a plus.

Steph

Experiance with Lang smokers?

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