Archive for lang.myfreeforum.org Lang smoker cookers
 


       lang.myfreeforum.org Forum Index -> Show us your pictures
fender

36 patio will be here tomorow

My 36 Patio will be here tomorrow!  I “back yard it” almost every weekend on  a Brinkman Smoke ‘n’ Pit that I bought in 2000, modified all things necessary to make it better and can’t complain, as it has served me well.  My boss was interested in buying a smoker, so I started looking at options for him. I didn’t take long to figure out that today’s mass produced smokers are poorly designed, flimsy, cheap and not worth the wood to fire them up. In my opinion they would do more to discourage than encourage anyone interested in this type of cooking.  I remembered hearing about Lang smokers a long time ago and after some research I told him… “This is the one I would buy if I was going to do it again”.  After he was quoted $600 for shipping for one (ouch) , called Lang back and asked about shipping for two 36’s which added only another $100. We split the shipping costs and this is how I came to owning a “much wanted” Lang.  I have watched the videos and read virtually every post hear, thanks for the ideas and advise.
Wood River BBQ Team

Re: 36 patio will be here tomorow

Fender: You're absolutely correct with the fact that the cheapo smokers cause lots of folks to give up smoking. Barely used cheapo's end up at swop meets and yard sales, which is too bad because they can be modified to produce half way decent results but nothing compared to a Lang and a few others on the market. Shipping is a killer but a new buyer just has to suck it up because he has no real alternative.

Good luck with your new unit. it will take a small bit of getting used to because it a very efficient cooking machine.



fender wrote:
My 36 Patio will be here tomorrow!  I “back yard it” almost every weekend on  a Brinkman Smoke ‘n’ Pit that I bought in 2000, modified all things necessary to make it better and can’t complain, as it has served me well.  My boss was interested in buying a smoker, so I started looking at options for him. I didn’t take long to figure out that today’s mass produced smokers are poorly designed, flimsy, cheap and not worth the wood to fire them up. In my opinion they would do more to discourage than encourage anyone interested in this type of cooking.  I remembered hearing about Lang smokers a long time ago and after some research I told him… “This is the one I would buy if I was going to do it again”.  After he was quoted $600 for shipping for one (ouch) , called Lang back and asked about shipping for two 36’s which added only another $100. We split the shipping costs and this is how I came to owning a “much wanted” Lang.  I have watched the videos and read virtually every post hear, thanks for the ideas and advise.
animal

Congratulations, and welcome to Lang ownership. The only thing better is a bigger Lang.
J'ville Grill

Congrats on the new Lang, be sure to post some pics.
brenegar

Congrats.  Just picked up my 48 last week.
DBA1954

good luck .... they product great Q !!!!!
fender

Thanks for your comments and encouragements. I was prepared for the 8:00pm delivery and within 10min began oiling up the cooking chamber, plate and grates. Started with a small fire with lump, oak and apple, gradually brought up it to 275, steam cleaned, repeated, and then smoked in for 2 hours. The outside temp was 30 and was extremely impressed on how easy it was to maintain temperatures, which is great because I cook year round.  The fit and finish of this smoker is excellent and working with the “Lang Gang” was a pleasant experience. My only regret is that I didn’t get one before now.
Wood River BBQ makes a great point about shipping costs…… I forgot what I paid already.  Very Happy
Wood River BBQ Team

Fender: I also cook on the average of once per week but sometimes the weather does not cooperate. I don't experience the consistent low temps some folks encounter but we're at 3800' and it gets cold and snows  -not this year but last year - and it always seems to happen on the day I planned to cook. My solution on 2 cooks last year was covering my Lang cooking chamber with a WELDING BLANKET, which I purchased from Harbor Freight for less than $20. The temp was below 20F. Because the Lang is so efficient I might have been able to get away without using the blanket but didn't want to take a chance. Also, my fire box is very efficient due to the fact I added thin fire bricks to the bottom to minimize heat loss - a sheet of alum foil also works and make ash clean up very easy.

The blanket idea is not intended to influence anyone and is just a suggestion for what it's worth.


fender wrote:
Thanks for your comments and encouragements. I was prepared for the 8:00pm delivery and within 10min began oiling up the cooking chamber, plate and grates. Started with a small fire with lump, oak and apple, gradually brought up it to 275, steam cleaned, repeated, and then smoked in for 2 hours. The outside temp was 30 and was extremely impressed on how easy it was to maintain temperatures, which is great because I cook year round.  The fit and finish of this smoker is excellent and working with the “Lang Gang” was a pleasant experience. My only regret is that I didn’t get one before now.
Wood River BBQ makes a great point about shipping costs…… I forgot what I paid already.  Very Happy
fender

Wood River: cooking in the cold must be "the mother of invention" as I instaled a blanket several years ago on my "Smokin pit" and it does make a huge difference on that unit. I have some 1/2"  6x6" ceramic tiles that I tested out and surived the S-n-Pit and was planning to try this in the 36, before my first cook this Saturday.
Thanks for confirming this will work along with adding the foil.
DBA1954

being in buffalo we have to smoke in bad weather. This winter I've smoked in ~5F, in a snow storm and with 20-30 mph winds and didn't have to do anything to protect by smoker to maintain temps. The wind is partially blocked on 2 sides by the house/overhang but still blustery. The Lang is heavy enough with the 1/4" steel that for the most part special precautions normally are not needed. I should mention that I do hot and fast when possible so that helps stabilize the temps a lot plus I don't like maintaining the smoker at those temps in winter for 12+ hours, I would rather stay warm Smile  For the most part the only thing I do low and slow is ribs or use the Cookshack if I want to smoke slow overnight...

       lang.myfreeforum.org Forum Index -> Show us your pictures
Page 1 of 1
Create your own free forum | Buy a domain to use with your forum