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a 36 is the one for me?
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what should i do!!??
36
25%
 25%  [ 1 ]
48
75%
 75%  [ 3 ]
Total Votes : 4

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blake





Joined: 22 Feb 2012
Posts: 57



Post Post subject: a 36 is the one for me?  Reply with quote

started  grilling on a weber kettle a year and a half ago. got a weber smokey mountain about 6 months ago. getting results i am real happy with BUT i think some better equipment will step up my game. i grill but mostly BARBECUE on these units (butts, briskets, ribs). temps in the 240s etc.

friends who have worked with some of the finest chefs in the world tell me my food is really something special (i feel they are being sincere too and not blowing smoke up my butt).  

i like the idea of a 36 because it will come up to temp faster, ill burn less wood (using logs will be new to me) AND the parties i throw at my place are smaller (by design).  less cleanup ya digg?  =-). 36 is in my price range too.

if i ever get the itch to sell barbecue, i'll just get a bigger lang as a startup business expense. the problem i have is EVERYONE ON THIS SITE (AND OTHER FORUMS) say to pick the right size for you, and get one bigger.

my needs are gonna be for smaller gatherings but i do want a bad MFer (which sounds like i need a lang).

any ideas, thoughts would be appreciated!!!!! am i making sense here?
Post Posted: Wed Feb 22, 2012 3:21 am 
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admin
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Joined: 13 Jul 2010
Posts: 39



Post Post subject: Reply with quote

balke you and your bbq are headed in the right direction. Buy a 36 for know and cover your immediate  small batch bbq needs. and then when it's warranted get yourself a second Lanq BBQ SMoker  ; a 60 mobile for extended family cooking needs.  ANd Everyone is right about getting the larger size than you need  when it comes to buying an authentic BBQ Smoker. However that sometimes limits your ability to own two. A large batch and a small batch; which is the best of both worlds  most cooks and chefs will agree. Thanks for Looking at Lang and hope to serve you one up soon.
Post Posted: Wed Feb 22, 2012 4:13 pm 
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blake





Joined: 22 Feb 2012
Posts: 57



Post Post subject: Reply with quote

thanks man!!!

most of my cooking will be (and is) at the house.  so my needs are definitely small batch, etc.  i also use my grill AT LEAST once a week so i want to burn as little fuel as possible.  

i got competition and food cart/food truck dreams too don't get me wrong, but i think everyone that enjoys the bbq process plays around with that idea.  this is not the grill for that.    

one more question, what is the benefit/drawback of a sliding top rack? seems the standing rack would get in the way of the bottom surface grilling area.
Post Posted: Wed Feb 22, 2012 5:33 pm 
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admin
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Joined: 13 Jul 2010
Posts: 39



Post Post subject: Reply with quote

The sliding upper rack is used only when you filled up the bottom racks, It shouldn't even be in the cooker if you don't need it. That being said, a slide upper rack gives you a little more room up top.
Post Posted: Wed Feb 22, 2012 8:08 pm 
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blake





Joined: 22 Feb 2012
Posts: 57



Post Post subject: Reply with quote

the cooking temp is the same on the top rack as the bottom correct?
Post Posted: Wed Feb 22, 2012 8:30 pm 
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BBQ Bandit





Joined: 13 Aug 2010
Posts: 19



Post Post subject: There is a method to the madness. Reply with quote

Start with any size smoker... and guarantee you will try to find a way to fill it.

Started off with a 48 - four years ago.
Bought a 60 last March.
Wound up with an 84 last fall.

Go with the 48 - and fill it with 12 butts.
Go for a 60 - if you want to tackle a 100 lb hog in the future.

_________________
Custom Lang 84 Kitchen
Klose Back Yard Chef
Bubba Keg

Lang 60 mobile - sold
Lang 48 patio - sold
Post Posted: Thu Feb 23, 2012 2:34 am 
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blake





Joined: 22 Feb 2012
Posts: 57



Post Post subject: Re: There is a method to the madness. Reply with quote

BBQ Bandit wrote:
Start with any size smoker... and guarantee you will try to find a way to fill it.

Started off with a 48 - four years ago.
Bought a 60 last March.
Wound up with an 84 last fall.

Go with the 48 - and fill it with 12 butts.
Go for a 60 - if you want to tackle a 100 lb hog in the future.


bandit,

that is a pretty convincing argument my man! this is the stuff i'm talking about. i work all this crap out in my head then when you ask someone actually DOING what your thinking about...........new and very good evidence appears.  

love all the feedback.  i assume the top rack is the same temp as the bottom (and not used for just warming up sides, etc)?

i guess i have a lot more thinking to do.  i'll keep yall posted on what i decide.  

money is a factor but not in the long run ya know.   and i do have some dreams about one day selling on the roadside (no restaurant, no rent/overhead =-)

keep the ideas coming people.  i really appreciate all of it =-)
Post Posted: Thu Feb 23, 2012 1:17 pm 
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icemanrrc





Joined: 29 Jun 2011
Posts: 143


Location: Carrollton, GA

Post Post subject: Reply with quote

I have a 36 for a reason. I like to smoke every weekend. I am just cooking for me and my family, so it is plenty big. I smoked for my entire extended family for Christmas and had plenty of room. I smoked a few butts, a brisket and a couple slabs of ribs and still had room for more.
One of my best friends has a large batch Lang, either a 60 or 84. He only smokes a couple of times a year, but does large smokes.
I guess it depends on how much you want to cook at once. If you decide to enter competitions, a 36 will do just fine. If you decide to smoke some on the side for income, I'd go with a 60 or 84 or as others have said get two; a 36 for small smokes and a large batch cooker.

You asked about the difference in temp between top and bottom racks. My temp gauges see a 40-50 degree difference.

_________________
Rusty Cooke
Carrollton, GA

Lang 36 Patio
Weber Smokey Mountain w/BBQ Guru DigiQ
Post Posted: Thu Feb 23, 2012 9:18 pm 
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blake





Joined: 22 Feb 2012
Posts: 57



Post Post subject: Reply with quote

icemanrrc wrote:
I have a 36 for a reason. I like to smoke every weekend. I am just cooking for me and my family, so it is plenty big. I smoked for my entire extended family for Christmas and had plenty of room. I smoked a few butts, a brisket and a couple slabs of ribs and still had room for more.
One of my best friends has a large batch Lang, either a 60 or 84. He only smokes a couple of times a year, but does large smokes.
I guess it depends on how much you want to cook at once. If you decide to enter competitions, a 36 will do just fine. If you decide to smoke some on the side for income, I'd go with a 60 or 84 or as others have said get two; a 36 for small smokes and a large batch cooker.

You asked about the difference in temp between top and bottom racks. My temp gauges see a 40-50 degree difference.


iceman you the man.

90% of the time its for me and the fam.  always under 6 people (except for special occasions super bowl, big ppv fight, then the party is always in the 10 people range).  

2 butts, a brisket AND 2 slabs? that is a beautiful thing and will do me and a group JUST FINE Very Happy

i also bust out the grill every weekend.  i cook for the fam and for lunches for the week.  its a tool i REALLY use so i'm chompin at the bit to see what a LANG will do.  

the competition comment was helpful too.  i think it would be fun to every now and again experience that.  glad a 36 will have me covered.

appreciate your feedback iceman! very helpful.  the price is right and the capacity is sounds perfect.
Post Posted: Thu Feb 23, 2012 10:04 pm 
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icemanrrc





Joined: 29 Jun 2011
Posts: 143


Location: Carrollton, GA

Post Post subject: Reply with quote

Glad I could help! I think you will find this will be one of your best investments you have ever spent your money on.
Not only has this unit made my que so much better, I actually smoke more often and try many more new things. Heck I started smoking pizzas on this thing and they are fannnnnnnntastic!!! Another good thing with the 36 is that it doesn't take a lot of fuel to get a hot fire to get up to grilling temperatures so you can do hot dogs and hamburgers on this thing. I rarely use my Weber Kettle anymore.
Welcome to the Lang Family............


_________________
Rusty Cooke
Carrollton, GA

Lang 36 Patio
Weber Smokey Mountain w/BBQ Guru DigiQ
Post Posted: Fri Feb 24, 2012 2:40 am 
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