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Like most I started with something small and cheap. Then upgraded along the way. My first trailer was a Lang 60 and I loved cooking on it but soon outgrew that one too.
We have the occasional large party a couple times a year, and I do the occasional wedding rehearsal or the like, but mostly I...
No, not that I can tell. I cooked on it once as a test run and once after I painted it and it seems to run the same as always… I’ve had this grill for about 14 years so I’m pretty familiar with it.
Not to knock any of the smoker calculators but a lang, according to them, starts out as about a...
I just finished up my cabinet conversion. I couldn’t be happier with the results. As before pit cooks like a dream but access and interior room is substantially better. I still need to build the upper rack but waiting on some grates to arrive.
Despite adding 30 gallons in volume and being a...
embrace your hot end… I like having a hotspot. When I do a big cook I put my larger Boston butts on the hot side and smaller ones on the cool side and it works out quite well
Haven’t been that good at updating but I am making some progress. Built the bottom sliding rack today.
what do y’all like as your rack spacing? 6,7,8,9?.
Thats a great post and lots of food for thought. Gives me some great ideas for a few other modifications I’d like to make. Thanks for sharing your thoughts and the food looks great.
I love your vertical cabinet setup. So much more versatile than mine. I’d use mine much more if I were able to...
I read through your builds. Both very nicely done. The damper between the firebox and the vertical chamber on the copper pot is one of the modifications I’ve contemplated for years now on my Lang as it doesn’t have one. It only has one from the cooking chamber to the vertical box but not on top...
They do work well, no doubt, but I just posted a thread about adding cabinet style doors to mine. After 14 years I know it inside and out and would like to make a few changes to enhance my enjoyment as they say. Since day one I haven’t loved the interior access and rack placements.
I‘m a...
Normally that’s what I do as well but during a couple cooks the other week the wind kept shifting directions. At times it was blowing ashes out the opposite side.
There has been a few times over the years I’ve felt I was loosing more heat out the dampers than going in the cc.
Ive cooked on...
Do you prefer the dampers on your firebox to be on the back opposite the cooking chamber entrance or on the sides and why?
My dampers on my Lang 84 are on the side and often I feel like the wind blows straight through the firebox. I’m thinking rear mounted may be better but I’ve never used one...
On my 84 I prefer cooking on the top rack. Meat gets better color. I’ve been contemplating dropping my stack another few inches to get it down to the middle of the CC. Not sure how much help it will really do. Going to try a temporary shortly.
A long time lurker and reader.... I posted this over in wood smokers but thought it might be better suited for this area.
About 15 years ago I bought a Lang model 60. Kept it for a year sold it for what I had in it and bought a larger 84. Both have been excellent smokers. The 60 was my...
I have a Lang 84 that cooks pretty evenly but the actual grate temp can be quite different from the door gauge.
I cook off the door gauges. I have added a couple more at various locations closer to grate level and take the average.
Best thing you can do is to know where your hot spots are...
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