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Wood River BBQ Team

LANG IMPROVEMENTS

These pictures are self explanatory. I took me about 20 minutes to repair the fire box door but that’s beside the point. I should not have to repair a $1500 smoker.

Lang’s reputation on other smoking forums is tarnished due to sloppy welding. It’s like a car you purchased and you love the power and the ride but the body work, which is cosmetic, sucks.

In my opinion, three improvements would eliminate the criticism of their product. The first improvement would be to run a bead around the cook chamber lid. It would not add anything to the efficiency of the unit but it would look nice.

The second improvement would be with the fire box door. Quality control, if they have any, should never have released a unit for shipment in the condition mine was in. They should run a bead along the inside edge of the fire box door, which would increase the smoker’s efficiency and, in addition, run a bead along the outside edge. The outside bead would not increase efficiency but would look nice. Actually, they could probably skip the outside bead.

The last improvement would be to add an extra couple of coats of paint and don’t just “slap it on”.

I doubt those items would add much additional production cost. So what if it did – potential customers are reading comments on other forums and they’re losing customers. If necessary, add a few extra bucks to the purchase price. My main thought is why mess up the image of an EXCELLENT smoker with crappy, cut corners tack welding and paint runs. Make a few changes and the criticism goes away.


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doorman fl

this is not the first tiime i have read about sloppy welds and misfitting doors.  i have an order in for a new smoker and will be having it delivered.  buying site unseen.   i am now very concerned this is still an issue and will be contacting Lang next week to discuss this recurring problem before I pay for my unit.  I wish Mr. Lang would address this concern on the Forum.  How long ago did you receive your smoker?
Wood River BBQ Team

I've had the unit since 4/13. Originally, I sealed the opening on 3 sides of the fire box door with furnace cement. I got tired of looking at it last month and decided to fix it properly. Now there's no leakage of smoke/heat. The smoke/heat goes where it's supposed to go -- into the cook chamber.  





doorman fl wrote:
this is not the first tiime i have read about sloppy welds and misfitting doors.  i have an order in for a new smoker and will be having it delivered.  buying site unseen.   i am now very concerned this is still an issue and will be contacting Lang next week to discuss this recurring problem before I pay for my unit.  I wish Mr. Lang would address this concern on the Forum.  How long ago did you receive your smoker?
Wood River BBQ Team

Here’s the trick to cooking great BBQ on any cooker. The tighter you make the unit, the more smoke/heat/moisture you retain inside the unit the more efficient your cooker becomes plus the LESS fuel you use and the more CONSISTENT your temperature. Most importantly, the less susceptible your unit is to wind and cooler temperatures.

How efficient is a Lang smoker ? – I don’t know. It’s more efficient than cheapo smokers but less efficient than higher price smokers that have insulated fire boxes and insulated cook chambers and are in the 90% efficiency range. Lang is probably 50% efficient. You can increase the efficiency of your Lang by making it as air tight as possible and it only takes a few minutes. On the other hand, if you’re happy with smoke/heat/moisture rolling out of the openings and uneven temperature on your Lang then more power to you and happy cooking. Messing around with different temperature’s works with competitive cooking but for “back yard pitmaster’s” who are cooking one or two products an even temperature works best.    

Would I buy another Lang? – YES. Is the Lang a good value for the money? – YES. If I wasn’t a simple cowboy and had unlimited funds, would I buy another Lang? – MAYBE but WHY would I spend extra hard earned money (a size comparable Peoria Custom Cooker to a Lang 36 Patio would cost $3900) when I can make the Lang probably 70% efficient and cook great product.

In my opinion, where Lang is missing the boat is with quality control. Improve their quality control and make a few minor improvements to their product and they’d corner the market in their price range. For one, I’d like to see a lid on the top of the fire box and a grate below it to serve as a grill.  

Here’s a tip that some of you might find helpful when you make your unit air tight. If “you’re looking you’re not cooking” but many times you have to open the cook chamber lid to mop or whatever. Don’t open the lid all the way. Try to trap as much heat/smoke/moisture in the top of you cooker by opening the lid only enough to get to the product and be quick about it. You’ll find that you unit will recover 50% faster than if you open the lid all the way because you’re trapping the heat/smoke/moisture that’s at the top of the cook chamber and not allowing it to escape.
dsarphie

If that was  a huge gap in the firebox door, like I thought, I'm shocked that Lang put it on a trailer to send out.  I'm even more shocked that you accepted it.  Did you contact them about fixing it?  Frankly, I would have told that guy to drive his ass back to GA and come back with an acceptable replacement.
Wood River BBQ Team

dsarphie wrote:
If that was  a huge gap in the firebox door, like I thought, I'm shocked that Lang put it on a trailer to send out.  I'm even more shocked that you accepted it.  Did you contact them about fixing it?  Frankly, I would have told that guy to drive his ass back to GA and come back with an acceptable replacement.


dsarphie; I didn’t notice the problem at delivery. In fact, I didn’t notice it when I seasoned the unit or during the first cook. I noticed it during the second cook – the excitement had worn off.

The smoker comes wrapped in plastic and looks all shiny and new. I was happy to get it plus I thought what could be wrong with a unit with a total cost of $1600. Its trip from Ga took it through Tucson to LA, then back to Phoenix where it sat on a dock and finally to Tucson, where it sat on another dock. It took 14 days and 4 shipping companies and no one knew where it was at any point in time. The total wait  from order to delivery was unbearable and I could never get a straight answer from Lang concerning a completion or delivery date and had to cancel cooks for friends and family. I waited so long for the unit that I was elated it arrived in the first place!! That was my first mistake and maybe some of you can understand why I would overlook the delivery inspection.

Once I noticed the problem and since I’ve taken apart and modified 2 cheapo cookers I knew it was any easy fix BUT my son had my MIG welder, so I applied furnace cement as a temporary fix. That fix worked fine and I forgot about it but last month the cement started to crack so I decided to fix it correctly.

In hind sight, I should have contacted Lang but didn’t for several reasons. First I thought what are they going to tell me – they shipped it in that condition!! Second, a new door is not an option because it’s not removable, thirdly I used it and finally it was an easy fix. Actually, I’m part of the problem because when I accept poor workmanship I condone the practice and when I don’t bring it to the attention of the manufacturer the practice continues but I’m so sick and tired of hearing “I’m sorry” with stuff I buy that I can’t take it anymore so I decided to suck it up and fix it myself – like I do with half the crap that’s delivered to me.

The bottom line is my Lang should never have left the factory in that condition. You guys that are expecting delivery should profit from my handling mistake. When the driver drops your unit, take the time to unwrap it and don’t let him leave until you do so, even though he wants to bug out as soon as the pallet hits the street. Don’t let DELIVERY EXCITEMENT over take you. Check out the welds, door/lid fit, missing items and note any problems on the invoice and then call Lang to see how they intend to handle the problem.
dsarphie

Fair enough. Mine didn't come wrapped.  It was tied down on an open trailer.  When the guy and his son dropped it off, the guy went over it showing me the different components.  I've only seen one tiny opening - around the drip pipe.  The smoke down escape from the cooker door, and I thank you for sharing the foil idea to seal it off.  I also used foil to wrap around the drain at the bottom of the cooker to minimize heat escaping.
Wood River BBQ Team

dsarphie wrote:
Fair enough. Mine didn't come wrapped.  It was tied down on an open trailer.  When the guy and his son dropped it off, the guy went over it showing me the different components.  I've only seen one tiny opening - around the drip pipe.  The smoke down escape from the cooker door, and I thank you for sharing the foil idea to seal it off.  I also used foil to wrap around the drain at the bottom of the cooker to minimize heat escaping.


I believe the opening around the drain pipe serves a purpose as I think Kevin explained in his video. I had sealed it also but unsealeaded after watching the video.
dsarphie

Who is Kevin?  What video?
medic smoker

the gap between and around the drain pipe helps the moisture to drain out and not pool up inisde the lower part of the smoker, causing it to rust.  There is a youtube video, where a guy does a run around of his lang 36 stretch.  Look up lang 36 stretch on you tube, a few videos by the same guy pops up. The one you are looking for is a run about of the smoker.  He explains it pretty well.  

I am picking up my smoker in person. I figure if i am paying that much money, i am close enough to make a trip to pick it up. I will be on the look out for crappy welds. thanks for the tips.
dsarphie

huh...I didn't know that.  You'd think that Lang would tell you this kind of thing.  I just pulled the foil off.  thanks.
OakHollowBBQ

It would be nice if a company employee would respond to the flaw in workmanship. It's a shame it seems this forum falls on deaf ears.

Word of mouth can be great or horrible advertising.
KevinWI

Here is the video I made about the Lang. There is nothing wrong with the quality or the design.

Watch the Video: https://www.youtube.com/watch?v=N...amp;list=UUkdw9GMvMrMCOww0qQZIpyg
Wood River BBQ Team

KevinWI wrote:
Here is the video I made about the Lang. There is nothing wrong with the quality or the design.

Watch the Video: https://www.youtube.com/watch?v=N...amp;list=UUkdw9GMvMrMCOww0qQZIpyg


The design of the Lang is fine. If you think there is nothing wrong with the quality of the unit I received your head is in your ass.
KevinWI

another internet tough guy.

Modify the smoke stack to extend into the cook chamber, then get shocked when more smoke pours out of the door seams.....

Sorry man.... I got no complaints on my Lang. I left it as is.
Wood River BBQ Team

KevinWI wrote:
another internet tough guy.

Modify the smoke stack to extend into the cook chamber, then get shocked when more smoke pours out of the door seams.....

Sorry man.... I got no complaints on my Lang. I left it as is.


Wake up -- this topic is about the mess Lang made of the fire box door.
OakHollowBBQ

It would be nice if a company employee would respond to the flaw in workmanship. It's a shame it seems this forum falls on deaf ears...Again.

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