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TBoneJack

The Right Size Lang for Me - suggestions please

Back in the spring, I bought my very first smoker - a Weber Smokey Mountain (18.5").  I really like it, and I've cooked on it a lot.  And I'm absolutely hooked on smoking meat.  So now I'd like to buy a really nice smoker.

I'm trying to decide between a Lang and a Big Green Egg.

If I buy a Lang, it'll be either a 36" or a 48".  And my question is this: Is one of these models easier than the other in terms of consistent temperature control across the entire cook area?

Also, what would be the minimum size Lang required to cook comfortably at a competition cook?

Thank you.
Eddie Z

I have a 48"patio deluxe and it's adequate for competitions. I suggest a 2nd grill for direct heat and searing.
vandy

Or you could just get a 48 Hybrid deluxe patio and you would have the grill to sear or cook with charcoal.  I have the 36 version and I use the heck out of the grill side of it and it cooks great.
Wood River BBQ Team

Re: The Right Size Lang for Me - suggestions please

TBoneJack wrote:
Back in the spring, I bought my very first smoker - a Weber Smokey Mountain (18.5"). †I really like it, and I've cooked on it a lot. †And I'm absolutely hooked on smoking meat. †So now I'd like to buy a really nice smoker.

I'm trying to decide between a Lang and a Big Green Egg.

If I buy a Lang, it'll be either a 36" or a 48". †And my question is this: Is one of these models easier than the other in terms of consistent temperature control across the entire cook area?

Also, what would be the minimum size Lang required to cook comfortably at a competition cook?

Thank you.


First, to answer your question, any Lang you purchase will cook  consistently (key word) across the entire cook area. Will the temp be totally even at the top and bottom and one one side and the other -- no because of the physics of heat/smoke, but with my rig, which is completely air tight, the difference is so small it doesn't effect the product.

If you intend to cook in a competition, you should go to a event (maybe you already have) and check out what rigs are being used. You'll see WSM's, Green Eggs and even cheapo rigs plus high end stuff. One pro competitor, Slap Your Daddy from Ca, cooks exclusively on 3 WSM's. One Lang 36 will hold more product than 3 WSM's or 2 Green Eggs. I was looking at a Green Egg knock off yesterday at Walmart. I need another cooker like a hole in the head (I have a Lang 36, a Santa Maria Grill, a Pit Barrel Cooker and a Weber 22.5) but my wife closed the GE lid and led me away from the unit.

The WSM, Green Egg and the Lang are 3 different cooking systems. Your best choice might be a Lang 48, if that's the only rig you'd compete with. One GE or one 18.5 WSM isn't going to work at cpmpetition.

Finally, it's not the cooker that make the difference, it's the COOK and how he prepares the product and handles the cooking process. Great product can be produced cooking over a open pit lined with cinder blocks.
TBoneJack

Re: The Right Size Lang for Me - suggestions please

Wood River BBQ Team wrote:
TBoneJack wrote:
Back in the spring, I bought my very first smoker - a Weber Smokey Mountain (18.5"). †I really like it, and I've cooked on it a lot. †And I'm absolutely hooked on smoking meat. †So now I'd like to buy a really nice smoker.

I'm trying to decide between a Lang and a Big Green Egg.

If I buy a Lang, it'll be either a 36" or a 48". †And my question is this: Is one of these models easier than the other in terms of consistent temperature control across the entire cook area?

Also, what would be the minimum size Lang required to cook comfortably at a competition cook?

Thank you.


First, to answer your question, any Lang you purchase will cook †consistently (key word) across the entire cook area. Will the temp be totally even at the top and bottom and one one side and the other -- no because of the physics of heat/smoke, but with my rig, which is completely air tight, the difference is so small it doesn't effect the product.

If you intend to cook in a competition, you should go to a event (maybe you already have) and check out what rigs are being used. You'll see WSM's, Green Eggs and even cheapo rigs plus high end stuff. One pro competitor, Slap Your Daddy from Ca, cooks exclusively on 3 WSM's. One Lang 36 will hold more product than 3 WSM's or 2 Green Eggs. I was looking at a Green Egg knock off yesterday at Walmart. I need another cooker like a hole in the head (I have a Lang 36, a Santa Maria Grill, a Pit Barrel Cooker and a Weber 22.5) but my wife closed the GE lid and led me away from the unit.

The WSM, Green Egg and the Lang are 3 different cooking systems. Your best choice might be a Lang 48, if that's the only rig you'd compete with. One GE or one 18.5 WSM isn't going to work at cpmpetition.

Finally, it's not the cooker that make the difference, it's the COOK and how he prepares the product and handles the cooking process. Great product can be produced cooking over a open pit lined with cinder blocks.


Thank you very much for your reply.

Iíve actually been conversing with Harry Soo via email. †Heís really nice, and he seems to like answering questions. †And he really loves his WSMs.

I live near Lynchburg, Tennessee. †And thatís where the Jack Daniels Invitational World Championship BBQ contest is held every year. †Iím definitely going this year, and learn all I can from looking around and talking to people.

Decatur, Alabama is also close to where I live. †And thatís where Big Bob Gibsonís BBQ restaurant is located. †Iíve eaten there many times, and itís every bit as good as advertised. †Now that I know who Chris Lilly is from watching BBQ Pitmasters, Iíd like to meet him and talk BBQ. †He came in 4th place in Lynchburg last year. †People around here say heís really nice, and loves to talk BBQ.

Iím registered to attend Myron Mixonís BBQ school in November. †Iím long overdue for a vacation anyway, and Iíd rather go there than anywhere else I can think of at the moment. †I know the price is too high, but I think Iíll really enjoy it.

What Iíd really like to do is hook up with a good competition BBQíer and assist his/her team at some competitions, just for the learning experience. †But I'd guess opportunities like that are rare.

Again, thanks for your reply.
Wood River BBQ Team

Re: The Right Size Lang for Me - suggestions please

Iím registered to attend Myron Mixonís BBQ school in November. †Iím long overdue for a vacation anyway, and Iíd rather go there than anywhere else I can think of at the moment. †I know the price is too high, but I think Iíll really enjoy it.

What Iíd really like to do is hook up with a good competition BBQíer and assist his/her team at some competitions, just for the learning experience. †But I'd guess opportunities like that are rare.

Again, thanks for your reply.[/quote]


Hooking up with a good (winning) BBQ team is not that hard -- find a few in your town and contact them. That's what I did but my job was at the bottom of the team. I was the fireman and I learned how to tend a fire but I didn't learn much of anything else.

You'll learn a lot of what you need at the Mixon BBQ school. What I did find out was that competition was not for me. Competition is a expensive proposition and I would not eat half the crap that won the events -- just my opinion. A couple of my friends and I almost bite the bullet on a Toy Hauler trailer that we we're going to convert for competition but they backed out and the deal crashed.

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