The Lang was used! The guy bought it from Ben in Aug 07, used it a couple times(it is almost like brand new) and he decided he wanted a bigger cooker for whole hogs and catering, so he bought a meadow creek, a TS250 I think. I looked at it while I was there, it is a nice unit too! quite a bit bigger everything. It is about the size of a Lang 84.
My younger brother lives in Harrisburg, and that was where we stayed for the weekend. The seller was 90 minutes away, and the price was pretty fair!
The warmer has been revised by Lang so that cooking/smoking temps can also be reached in there too! I am looking forward to a new learning curve on this rig. As soon as I do a few fatties and some chixs this weekend to get a bit of a feel for it, I will do the 2 chuck rolls that I have in the fridge. One is 15 lbs, the other is 16.5 lbs.
the comming weeks will hopefully see me sucessfully smoking briskets, turkeys, seafood, jerky and cheese. The warmer will allow me to smoke stuff at a much lower temp, especially cheese, spices, jerky and nuts!
As I learn, I will be asking all my friends here for alot of input. You all have been wonderfully helpfull so far, and I know, I can continue to recieve such great advice.
In the 4 months that I have been here, I have learned alot about Que, recipes and techniques,and all the uses of different smokers. The most important thing I have learned though, there are some real first class folks here,who will share secrets and recipes freely. Offering advice to perfect strangers, in hopes to spread the BBQ goodwill. I am continuing to try to behave in the same manner, and share what I know.It's not alot, but thanks to this site and its members, the knowledge base is growing.
All this boils down to this. I am blaming all of you for making me crazy about smoked food. I would have never thought in a million years that I would drive 675 miles to buy anything, much less a smoker.
Bless you all!
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