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Just curious to know if anyone here has a Lang BBQ Smoker? I was looking at getting the 36" Hybrid Deluxe Patio grill. It is expensive and so is the shipping, but have been told they are built like a tank and worth the cost. Any thoughts?

 

http://langbbqsmokers.com/lang36/lang36_hybrid_deluxe.html

 

2014-06-05_19-09-18_317_zpsedd674fe.jpg

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My buddy that owns one of the local BBQ places his grandfather started early the last century just got one. He was torn between a Lang and a similar Meadow Creek. He was going with Meadow Creek after seeing my smoker/roaster even though mine is different style than the reverse flow offsets....but then found a used Lang for great price. Talked to him Saturday and he loves it.

 

If you want to talk with him direct...can get you his contact info and a time or date that would be good.

 

I like doing whole hogs as well so went with the Meadow Creek Pig Roaster PR42 so I can do up to a 100# hog if I want...but otherwise I can load it up with 6 racks of ribs....two pork shoulders and 36 wings without crowding too much. Have done 6 pork shoulders but that is a lot of meat...hahahaha....but if getting offset and not worried about fitting a full hog in one...just buttes, shoulders or ribs....it would be a Lang or a Meadow Creek http://www.smokymtbarbecue.com/store/TS120P_Push-Around_BBQ_Smoker-pid-95-3.html

 

There are a few differences in options and standard features between the two...some think significant some dont...really for you to decide. Good info on their websites if nothing else but the Lang smokers are very good to answer your question...I just prefer the Meadow Creek versions.

Edited by Brock
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Brock thanks for the information.

 

That Meadow Creek catalog is pure BBQ PORN.

 

I know the Bass Pro shop near my house carries some Horizon smokers that I will check out in Sept when I get home from Iraq. It's a tough decision, especially when you cant see them in person. I might make a trip to Tempe, AZ to checkout the Meadow Creek TS120P Push-Around BBQ Smoker since we don't have dealer in Vegas.

 

Now I am torn, torn like an old sweater.

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be careful of anything in a big box store...most downgrade the steel thickness and insulation if any at all...and they burn out after couple years. Case in point is the Oklahoma Joe Longhorn that was bought by CharBroil I think and now sold in big box stores. Took a good smoker and made it average as the steel is not as thick and heavy....

 

Stick with the Lang or the Meadow Creek.

 

Like I said...I like to do a whole pig every year...at least once. The PR42 or PR60 allows me to do that and still smoke ribs, chicken, briskets, etc as they have indirect heat shield. Mine has wood drawer so I can add wood or hardwood charcoal without lifting lid....I also have a second tier stainless rack to expand my cooking surface. If I only did shoulders and ribs and chicken I would get the Smoker series with offset fire box...but prefer the reverse flow for more even smoke and heat distribution as it forces it across all the meat...some of your cheaper ones the exhaust is on top and the box on bottom but the smoke moves straight up or diagonally across meat...not completely from one end to the other like on the reverse flow setups.

 

When you get back swing through Charleston and will cook up some ribs one day for you...haha

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be careful of anything in a big box store...most downgrade the steel thickness and insulation if any at all...and they burn out after couple years. Case in point is the Oklahoma Joe Longhorn that was bought by CharBroil I think and now sold in big box stores. Took a good smoker and made it average as the steel is not as thick and heavy....

 

Stick with the Lang or the Meadow Creek.

 

Like I said...I like to do a whole pig every year...at least once. The PR42 or PR60 allows me to do that and still smoke ribs, chicken, briskets, etc as they have indirect heat shield. Mine has wood drawer so I can add wood or hardwood charcoal without lifting lid....I also have a second tier stainless rack to expand my cooking surface. If I only did shoulders and ribs and chicken I would get the Smoker series with offset fire box...but prefer the reverse flow for more even smoke and heat distribution as it forces it across all the meat...some of your cheaper ones the exhaust is on top and the box on bottom but the smoke moves straight up or diagonally across meat...not completely from one end to the other like on the reverse flow setups.

 

When you get back swing through Charleston and will cook up some ribs one day for you...haha

 

You need to fit that puppy with pneumatic tyres so you can hook it to the Chief and tow it to the Barn. If'n you was cookin' a whole hog, I just might be tempted to come down and nibble down 5 or 10 lbs of that. Hell, you could even fire it up in Charleston so it could cook on the way!

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we have cooked whole hogs at the barn before....cooked 1500 wings last year on one night. We eat and drink good at the Barn.....dont let a grumbling stomach scare you away...nobody goes hungry or thirsty. :)

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I gotta get one of those. I'll smoke brisket and things like on the Weber, and have gotten pretty damn good at it. Trickiest part is maintaining the temperature with the Weber. I'm going to get one of those "whole pig" size smokers one of these years.

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we have cooked whole hogs at the barn before....cooked 1500 wings last year on one night. We eat and drink good at the Barn.....dont let a grumbling stomach scare you away...nobody goes hungry or thirsty. :)

 

Amen to that! It's a good that the RTTB is only a weekend - any longer and you'd need an onsite cardio unit. I ain't never had such fine food in one short weekend before. Hoping to return someday, God willin' and the crick don't rise.

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yeah a well built smoker will maintain temps more consistently once you learn our smoker....of course you can cheat and buy the digital readouts with blower controls that maintain it for you...but I can typically keep mine in the 235-250* range for 6-10 hours....I just have a thermometer with two probes...one for grate surface for internal temps.....and one for one of the pieces of meat for meat temp. I could likely use a PR60 quite a bit but the times I am only cooking for 4-10 people and doing slabs of ribs and wings it would take same amount of wood and charcoal to get it hot...a waste. So keeping the PR42 (42 inches wide) with the available 2nd tier cooking grate gives me the same surface area as PR60 without having to heat the extra space.

 

Look in my album (Lowcountry Smoke) and can see some pics on FB....

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Tony Shirley, a good friend of mine, built the cookers that we use at the Barn. They are really nice. Made to pull behind a vehicle. I think he gets 1500-2000 for his. They are heavy duty. Gas, wood or charcoal. They have separate smoke chamber, hydraulic lid lifts etc.. BTW Mr. Blue Diesel, the RTTB lasts FIVE days. If you came more often, you would know. :nod:

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