Big Jake should have his own zip code with all the cooking real estate he has! That thing is a beast.smaller of my two. This is big Jake View attachment 691497
Jim
Big Jake should have his own zip code with all the cooking real estate he has! That thing is a beast.smaller of my two. This is big Jake View attachment 691497
Man its a lot easier to spend your money than mine! Any idea on a delivery date? Cant wait to see what we talked...er helped.....you decide on!Ok guys...I came to the right place for being enabled.
I called Ben Lang this morning and upgraded to the 60 Deluxe mobile. He had one in stock.
Appreciate all the feedback.
Now I gotta work some more overtime to pay for it.![]()
Well...they are a little vague....when I inquired on the 48 I ordered, they said it was in stock and would generally ship about 2 weeks from ordering and I'd be contacted by the shipper so Id be there at dropoff with a check ( pay shipper direct)....well, that was 2 weeks ago, so.....Man its a lot easier to spend your money than mine! Any idea on a delivery date? Cant wait to see what we talked...er helped.....you decide on!
Jim
dont trust Lang’s measurements at all. Hell they are wrong. Look at what they have listed for the 60 original upper rack. They had that listed when I got mine.Interesting to note: Found a post from back in 2008 that said "the 48 is 42 1/2 x 22 1/2, and the 60 is 62 1/2 x 23.
On the Lang website it states the 48 can cook b/t 70-80lbs of meat and the 60 can cook 160lbs of meat..... That's quite a difference for an extra foot of barrel I was thinking to myself.
If it were a true 48, that would be a 2.88 cubic foot difference. Not as much as you might think.
Per the dimensions of 2008, would be a 4.32 cubic foot difference between the 48 and 60.
Lower Cooking surface area of the 60 is 1320 sq in (60"x22 on Lang website)
Upper Cooking surface area of the 60 is 980 sq in (49"x20 on Lang website)
Total: 2300 sq in
Lower Cooking surface area of the 48 is 920 sq in. (46" x 20" on Lang website)
Upper Cooking surface area of the 48 is 700 sq in (35" x 20" on Lang website)
Total: 1620 sq in
That is 680 sq in (4.7 SFT) difference in cooking area. Probably an additional 6 racks of ribs or 8 more butts......I guess that's about right.
In 2008 the cost difference b/t the 48 and 60 was $600. Now it's $1700
Yeah...I had to go to the 60 with chargrill webpage to get the right upper measurement (maybe)...the other two options showed a WAY smaller upper.dont trust Lang’s measurements at all. Hell they are wrong. Look at what they have listed for the 60 original upper rack. They had that listed when I got mine.
The 60 I posted has 3 bottom racks. The 48 has 2. I can’t measure the upper rack for you on the 48 as it is gone. I can measure the 60 if you want.
And prices went crazy!!!! I was quoted 675 for 3 slide out stainless racks on an 84 Fatboy bill in December 2020. No way you could get that now. It’s nuts.
Well... ole Ben Lang called me up today to let me know that my new 60 Deluxe Mobile is loaded on the truck and on its way. The excitement and anticipation continues!! Should be here in time for a Brisket and Sausage Easter cook!![]()
Congrats!! You are going to love itWell... ole Ben Lang called me up today to let me know that my new 60 Deluxe Mobile is loaded on the truck and on its way. The excitement and anticipation continues!! Should be here in time for a Brisket and Sausage Easter cook!![]()
Ribs and Brisket with Dutch's Bean recipe I think!Looks clean and shiny and I know you're anticipation of the first cook is off the charts!! What do you have planned for the maiden voyage?
Keith