Guy's @ Lang put a video I sent them on their Facebook

[raymo76]

Hey gang some of you may have seen the photo's of my semi custom 36 patio Ben did for me. He asked me to send him a video of me walking it through the house so I did and his guys put it on their facebook page. I didn't intentionally cut my head off in the end, I'm sportin the Notre Dame shirt 

http://www.facebook.com/LangBBQsmokers

 

[mossymo]

Congrats, that is cool!

 

[SmokinAl]

COOL!

 

[mballi3011]

Now I would love to own a Lang Smoker.

 

[michael ark]

 

[thunderdome]

Now you've hit the big time (:

I've only seen a Lang once...i went to a BBQ joint in a small town in AZ (Cottonwood), and sure enough, they had a Lang out back. Awesome pit

 

[roller]

What is so great about them ?

 

[pineywoods]

Cool video and congrats on the new Lang they are great smokers

 

[raymo76]

Now its on youtube too, thanks everyone for looking.



Roller to answer your question I'm still learning about my pit since I just got it and I've only had one smoke on it so far. So I can't answer your question without generic reverse flow vs traditional, 1/4" steel answers. I chose Lang over many other brands is because all the research I did, pointed me in the direction that for what I want and how I want to take my smoking to the next level Lang would be the best choice for me. Quality of the pit seems to be outstanding and even though the 36 is considered a small batch cooker I believe it to be plenty big. Now I've had my other cooker for 10+ years and I'm only 29 so I feel very fortunate to have such a good quality pit at this age. What I can specifically comment on is the build quality is great, great heat control, and the customer service is awesome.

Thing/Goals I wanted to implement to take my barbecue to the next level:

1. Better & bigger smoker / get into stick burning. (Lang 36 and I stick burn in it)
2. Learn about and start making rubs. (Purchased a bunch of seasonings from spicehouse.com & Krups grinder, been reading 2 of P. Kirk's Books)
3. Learn about and start making BBQ Sauces. (Been reading Paul Kirk books from recipes but wont get to it till I feel decent on rubs.)
4. Learn about and start making sausages. (Maybe in a year or so)
5. Learn about and start cold smoking cheeses. (Some day)

 

[pineywoods]

What is so great about them ?

A Lang or a reverse flow smoker? 

 

[alblancher]

If you are a dedicated watt, charcoal or dinofuel smoker reverse flows and Langs in particular are of no value to you.  

If you want to burn wood reverse flow provides an even, readily controlled heat.  The plate tends to vaporize the drippings bathing the meat in flavor and moisture.   There are different brands of reverse flow smokers and the finer points of each brand are debatable. I believe most of them are finely worked, available in different sizes and quality of steel.   I chose the Lang 36 because I could get into a quality reverse flow smoker for less then $1,000.00  The smoker is large enough for 99% of my smokes and I have additional equipment available for the other 1%.

 

[garyt]

You chose well, I have had mine for 3 years and you still cant slap the smile off of my face. It is a stick burner, you have to want to do it, you have to sit by the fire and take care of it although it hold temps for me better every time I use it.

PS I never finished the PID controller I realized I didn't need it

 

[michael ark]

 

[roller]

Nice video congrats !!!! Hope you enjoy your smoker for  many years to come !