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can charcoal be used as primary fuel in a lang offset?

post #1 of 9
Thread Starter 

i've been wanting a lang but what is stopping me is the fact that i am unsure of being able to get a steady supply of fuel wood. so if i can run charcoal in it and add in chunks it would make me more willing to buy this thing. i obviously try to always run straight wood but if needed i would like the option to run charcoal.

post #2 of 9
Of course you could.. It'll just cost you more $ per cook than burning down your own splits.
post #3 of 9

What size Lang are you looking to get? I have never used one but I would things charcoal in a Lang 36 would not break the bank. It would be cost prohibitive in a Lang 60 or above.

post #4 of 9
Thread Starter 
Quote:
Originally Posted by va_connoisseur View Post

What size Lang are you looking to get? I have never used one but I would things charcoal in a Lang 36 would not break the bank. It would be cost prohibitive in a Lang 60 or above.

Trying to decide between the 48 or 60.
post #5 of 9

Lang has a good video on how to select a smoker, if you haven't watched it, check it out. A comment he made that helped me was (paraphrasing): get a size that will accommodate 90% of your cooking on the main rack. I did that and ended up with a 120 gallon reverse flow smoker, a little larger than a Lang 48 but smaller than a 60.

post #6 of 9

Why would you want to use (yuk) Charcoal , in the first placeicon_question.gif.

post #7 of 9
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Why would you want to use (yuk) Charcoal , in the first placeicon_question.gif.

 

 

because i live in the burbs and it can be difficult to find good wood. and if i do it may be green. so in the event of not finding wood that is good or i run out of ready to use wood i would like the option to still use my smoker. 

post #8 of 9

Keep an eye on Craigslist for people selling or giving away wood.  Even if it's green, get it and then next year you can use it after it's seasoned.

post #9 of 9
Thread Starter 

well i have a cord now of mixed variety red oak, oak, ash and other native northeast woods. it is what i use for my fireplace. not sure how food would come out with such a mix. and yes i agree about craigslist but with sandy ripping through here last year there is TONS of free wood if you want to season it. i just don't know which wood would be best and i don't know how to identify the trees.

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