Pros: Solid construction, ease of use, convection style cooking with the reverse flow
Cons: Side dampers will rust and become hard to adjust
After starting out the hobby of smoking with a humble ECB, I quickly decided to purchase a Lang after witnessing, and tasting, the amazing smokes that come off the rig.
This is a well-built, reverse flow style smoker that burns off logs (sticks). The temperature gauge that's part of the door is good, but I still rely on a probe at grate level to monitor internal smoker temps.
I've yet to have a bad smoke come off this rig. Even when temps flared upwards on 275 - 300 on a butt smoke, they were regulated easily by closing the side dampers to restrict air flow. I've even used the inside of the smoker as a warming center to keep the food warm as people arrived to eat.