Your thoughts, please...

medic 82 · Mar 21, 2010

Good morning everyone,

Ok, so here's the deal.. last week I was prepared to write the check for my new smoker. I knew which one I wanted, etc. The wife is totally behind the project and 'approved' the funding

. I had talked to the mfg and knew everything I needed to know about the rig.

Then, suddenly, she says "hey, come look at this!"

http://cgi.ebay.com/New-BBQ-Pit-Smok...item4a9f87d439

I dont know anything about this smoker, mfg, etc. The mfg I want to go with is well known and respected in the smoker world. (Without going into a lot of details, let me just say "84D" is what I want)

We would be using the smoker for competition as well as small catering events, etc.. and so I want a rig that is well built and is going to last.

I guess what I need is some feedback about this other mfg and rig, any personal experiences, etc. She just wants to make sure we're getting the best value for the price.

Thanks in advance everyone. Welcome spring 2010!!

~Mike

bmudd14474 · Mar 21, 2010

Mike that looks like a "Pretty" smoker. Not sure about the quality. I noticed that its not a reverse flow unit. That might be a big consideration. My biggest concern is that I havent seen many of those around. From what I hear you cant go wrong with the "84D"

deltadude · Mar 21, 2010

What were you going to purchase before you saw this deal...

Contact the ebay owner and ask some questions....

Post the comparison and then maybe someone can offer some advice.

graybeard · Mar 21, 2010

For the people that don't know what an 84-D is, here's a picture and some details.
http://s844.photobucket.com/albums/a...t=IMG_2417.jpg

beard

medic 82 · Mar 21, 2010

Hi Guys,

The rig I had planned on purchasing is a Lang 84D, perhaps with the chargrill, but at least the 84 D. Wife and I are in agreement about the purchase, she just was surfing around eBay and found this.

I agree, it's 'pretty' in a sense. It also does not appear to be a reverse flow, which is a big deal in my mind. It also does not have 2 levels of racks in the main cooker, which I think would be a bonus to have.

I have talked to the mfg at some length and while he was willing to do a few changes to the rig (extra racks, etc) he did seem reluctant to do so. Don't get me wrong, he was very nice to talk with and explained his approach to building his rig, just a feeling I picked up on.

Thanks for taking the time to jump in with your opinions, guys. We really do appreciate your time and input.

Here's to a quiet day on duty and a safe weekend for everyone!!

~Mike

jdt · Mar 21, 2010

don't be scared to meet with him and check it out, I know many people on this site consider a lang the best but that is a matter of opinion, 90% of them would trade there 84d for a non reverse flow jambo in a second even if they won't admit it. Reverse flows are great but if you find a conventional offset builder you like and can save money with don't be worried about not having reverse flow, no reverse flows in the top 10 bbq teams in the world last year, two jambos and one horizon though, conventionals out perform reverse flows on a daily basis all across this country so its not like its a death sentence to own a conventional. If you want to win comps history would suggest you just bypass the sfb altogether and go straight to a stumps or stumpalike cooker.

pineywoods · Mar 21, 2010

I must be in that 10% because I would NOT trade my Lang 84 for any other smoker.

As for the orginal thread I would look hard at both smokers and if possible maybe try to see both in action then make up my mind.

shooterrick · Mar 21, 2010

While I would not trade my Lang for equal size conventional I will add this.
People who win comps do so by knowing their smoker and how it cooks very well, great technique, and a very good recipe and finally execution of all the above. I dont care what anyone says. judging is a subjective excercise. What you think tastes fantastic may be just good or ok to me. As far as appearance goes why do you think there are so many styles of home decor? Texture? Well unless you have a meter on that slice of brisket to gauge specifically at what point it breaks when stretched ; well you get my meaning.

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Your thoughts, please...

medic 82

Newbie

bmudd14474

Legendary Pitmaster

deltadude

Master of the Pit

graybeard

Smoking Fanatic

medic 82

Newbie

jdt

Smoking Fanatic

pineywoods

SMF Hall of Fame Pitmaster

shooterrick

Master of the Pit

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