What type smoker to buy

The Lang 36 is a costly rig, but is supposed to be the top of it's class. I'd like one persay, but simply don't have the $$$$ to justify the purchase

 

I really haven't heard to many negatives about either. Both will do what you want, but I'll toss out another choice that is well represented on the forum. How about looking into the WSM. It comes in 3 sizes and is probably one of the better bang for your buck smokers out there.

Chris

 

Hank,
I have a Lang 36 patio and I love it. Yes it's expensive but worth it, once it's up to temp it holds very steady. At 608 lbs she's solid but easy to move around. I've smoked fish, pork, beef, chicken even cold smoked cheese in her.
I've had her for 3 years now and I'm still experimenting with different recipes.
My only regret is I didn't by the 48 for the extra cooking space.
Teddy

 

I have did a lot of research and shopping over the last few months in preparation to get a smoker other than the MES40 that has served me well into the addiction I really was down to a Lang 48 or several brands of charcoal heated cabinet smokers. For me it ended up coming down to whether or not I wanted to have to tend the fire. I opted for a nice charcoal cabinet smoker so that I can fill her up , load up about 15 lbs. of lump charcoal with some wood chunks and let her roll for about 12 hours or so maintenance free. I bought a used 270 Smokers large and hope to use it the first time next weekend.

That said in all likelihood I will buy a Lang as well someday LOL

 

Can't speak to either.
But as to reviews... please consider them with a grain of salt.
I suggest a grain of rock salt...

Sometimes a shill for the competition will post fake negative reviews.
So you need to try and sort them.
Sometimes Velcro people post about problems that simply could be solved with some common sense.
(They can't tie their own shoes, and common sense isn't common anymore.)

 

And Pickles! Must NOT forget Al's pickles!

 

If you are a set it and forget it type, a stick burner wouldn't be a great choice. Your profile doesn't show what part of the country you live in. An insulated cabinet type smoker is probably the most efficient for any of us.

I bought my son in law a Pit Barrel smoker a couple years ago when his cheap offset smoker rusted through. I don't see a lot about them in this forum, but he turns out some of the most consistent, best tasting BBQ I've eaten. Temp runs higher than we normally use, but I can't argue with the food quality.

If I lived in the lower third of the US, I would love to use a stick burner as my main smoker. But I got nothing but time these days.

 

Pit Barrel Smokers

 

As someone who went from a 42" Klose offset to a Primo XL, I prefer the Primo. I still have the 800 lb Klose but it has not been used since the Primo arrived. My stick burner requires fire checks about every 2 hrs, it leaks smoke like a sieve, and the temperature varies dramatically from one end to the other (could be solved if I had tuning plates), not to mention the sanding and painting. Did I mention the 30-60 minutes to clean it (more when the soot builds up) and the mess that makes. There are a lot of folks who thinking staying up all night drinking beer and tending the smoker is fun, but I can't stay up all night anymore.

The Primo is obviously much smaller but I have a BBQ Guru and can load it up with fuel and it will hold temp perfectly as long as I need. When the food is done I open the vents wide open and it self cleans. I just have to rake the ashes. The Primo also grills better than my Klose. I am not knocking the Klose. David's team builds a very nice product, it just does not suit my needs as well as the Primo.

I cannot comment on the Lang but if I were going to get another stick burner it would have stainless steal, gaskets and latches like many of the Pitmaker units. For me I would just as soon add a second ceramic cooker, an extra large one for big cooks. I was part of a group that sponsored the Pitmaker cooking team at the Houston Rodeo cookoff a couple of years they make nice stuff.

Pardon the rambling but I think picking the right equipment comes down to how you like to cook, the quantity you want to cook, what you cook and inevitably how much room you have for multiple cookers (LOL). I would like to try my hand at making smoked sausage and bacon. I can probably make the Primo work but it will not be ideal for either. I guess I will have to add an upright. My wife is going to kill me!

 

"There are a lot of folks who thinking staying up all night drinking beer and tending the smoker is fun, but I can't stay up all night anymore."


I can do one, or the tother.
But anytime there is heat involved, well, usually the beer wins out.
It's a Safety concern.

And well, darn it, it takes too many nights to recover from an all nighter.

 

Just spent some time reviewing the Pitmaker Safe on YouTube. I think you made a solid choice. Built like a tank, commercial latches, and insulated. Have fun with it. Well done!