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dUfert

The horrible wait

Well after a month of research & phone calls to Lang & looking at multiple brands & styles of smokers I ordered a 36 deluxe hybrid with the warmer upgrade & all pneumatic wheels on Feb 2nd. Ben also added a second temp gauge in the cooker & a damper on the Chargrill stack free of charge. Lang has been great through the whole process of me calling multiple times asking questions.  I was told it could possibly be here last week but that didn't happen. After talking to Ben on Friday he said it may now take up to 3 more weeks due to them not having anything else being shipped my way in Illinois. This waiting for her to arrive is really harder than I thought it would be!! I hope I get the call soon lol I have got everything ready for when she arrives!! Can't wait to start cooking on this baby, I've been smoking on a cheapie brinkmann offset vertical that I had to heavily modify to get to run half way descent. Looking forward to speaking with you all for various tips & recipes!! [/list]
Fdh1965

I feel your pain.  I ordered mine first week of Jan.   Ben and the people at Lang were great to work with.  Mine delivered Sunday.   The people that delivered it were fantastic.  My Lang is finally at home and in use.  The wait is worth it!  Good luck.
dUfert

Your a lucky man!!! I definitely didn't think the wait would be this bad lol!! I bet your turning out some serious bbq since you got her!!
Eddie Z

It's well worth the wait. I'm also in Illinois. Holds temp well even in the cold and rain though I usually don't use mine as often as I would like in the winter.
Wood River BBQ Team

Re: The horrible wait

[quote="dUfert:4550"]Well after a month of research & phone calls to Lang & looking at multiple brands & styles of smokers I ordered a 36 deluxe hybrid with the warmer upgrade & all pneumatic wheels on Feb 2nd. Ben also added a second temp gauge in the cooker & a damper on the Chargrill stack free of charge. Lang has been great through the whole process of me calling multiple times asking questions.  I was told it could possibly be here last week but that didn't happen. After talking to Ben on Friday he said it may now take up to 3 more weeks due to them not having anything else being shipped my way in Illinois. This waiting for her to arrive is really harder than I thought it would be!! I hope I get the call soon lol I have got everything ready for when she arrives!! Can't wait to start cooking on this baby, I've been smoking on a cheapie brinkmann offset vertical that I had to heavily modify to get to run half way descent. Looking forward to speaking with you all for various tips & recipes!! [/list][/quote

DUfert: Just curious as to the shipping cost through Lang. My cost to Tucson was around $550 but I used my own shipper. If I were to buy another Lang I'd probably use Lang shipping -- my rig went from Ga through Tucson to Phoenix, from Phoenix to LA and then back to Phoenix and finally to Tucson, where it sat on a loading dock for 3 days because the shipping company lost track of it. Use Lang as your shipper -- it's worth the wait.
Fdh1965

I Only have had it 1 full day.  I fired it up yesterday at 5:30 am and ran it all day doing the seasoning and cleaning.  Once stabilized, held constant temp and used small amount of wood.   I stated on a horizontal like yours, then found a New Brainfel Bandera which is a vertical smoker.  Both of those used lots of wood and hard to maintain temp.   This new Lang was a joy.

Rest assured the wait was worth it.  If I upgrade again, I will go there and pick it up during one of the cooking classes.
dUfert

I can't wait to use a smoker that doesn't eat wood like crazy & holds temps!! When it does arrive I will be all set to go, I've loaded up on everything needed. That's a great idea on picking it up during a cooking class. I plan on attending one on a weekend when I can I just don't have the time right now with work being crazy & my kids have a lot going on right now.
Eddie Z

dUfert wrote:
I can't wait to use a smoker that doesn't eat wood like crazy & holds temps!! When it does arrive I will be all set to go, I've loaded up on everything needed. That's a great idea on picking it up during a cooking class. I plan on attending one on a weekend when I can I just don't have the time right now with work being crazy & my kids have a lot going on right now.


Are you in the Chicagoland area? I've taken cooking classes at Rubs in Chicago and Fireplace and bbq authority in Lisle which is hosted by Chris Marks, maker of The Good One pits and 3 little pigs rubs and sauces.
dUfert

I wish I was I'm about 5 hrs south of Chicago. I'm about 20 min from St. Louis give or take a few. I bet that's a good class up there though. I've used their rubs many times, I'm especially fond of the cherry rub
dUfert

Did you use Lang for delivery or a different vendor?

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