FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Borrowing a Lang 84 - What do I need to know

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Cookers
View previous topic :: View next topic  
Author Message
PhilipWicker
BBQ Fan


Joined: 07 Apr 2010
Posts: 172
Location: Mooresville NC

PostPosted: Wed Feb 20 13 5:10 am    Post subject: Borrowing a Lang 84 - What do I need to know Reply with quote

I can cook all day on my backyard Old Country offset fit with tuning plates. I know and understand the concept of reverse flow cookers, but I need to get some input from you guys before I jump in the ring with this thing. Dont get me wrong, I'm real excited to get to cook on a lang for a party this summer, but what do I need to know? Just looking for some general tips, do's, and dont's.
Back to top
View user's profile Send private message Visit poster's website
Capt Woody



Joined: 21 Dec 2012
Posts: 16
Location: Collierville, TN

PostPosted: Wed Feb 20 13 5:18 am    Post subject: Reply with quote

Never cooked on a Lang, but:

Tip #1: Before you start, always know where the bottle opener is located! Laughing
_________________
What's the worst thing that could happen?
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26012
Location: Southeast Texas.

PostPosted: Wed Feb 20 13 5:28 am    Post subject: Reply with quote

Philip,my advice is get it a week ahead of time and at least cook some chickens on it to get to know the cooker. Expect a longer heat up time for sure, a lot of experienced folks will put their meat on during the warm up this is okay if you know your cooker. You can most likely expect erratic temps for the first 2 hr. to 3 hr. until the cooker gets stable.
I hope this helps. Very Happy
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
82's BBQ
BBQ Pro


Joined: 08 Jun 2008
Posts: 967
Location: Danville, Il

PostPosted: Wed Feb 20 13 6:52 am    Post subject: Reply with quote

Be sure to use well seasoned wood.
As K.A.M. said plan for a longer warm up time, I always expect at least 1 hour with my Bubba 250.
Definitely do a test cook, if time allows. If not then start early and have empty coolers available to hold the meat after it gets finished.
_________________
Can I get an order of fat, dipped in fat, wrapped with fat with some fat on the side?
------------------------------------------------------
Char Broil Akorn grill
QDS drum
Bubba 250 RF 5x10 trailer w/ rib box
Engelbrecht Braten
"82's BBQ Crew"
Liar #82
www.82sbbq.com
Back to top
View user's profile Send private message
PhilipWicker
BBQ Fan


Joined: 07 Apr 2010
Posts: 172
Location: Mooresville NC

PostPosted: Wed Feb 20 13 11:04 am    Post subject: Reply with quote

Thanks for the insight. Chances are I won't have time to test drive it before hand, but I may look into sitting in on a cook with the owner of the Lang before hand. I've got til July, so I have plenty of time to make that happen.
Back to top
View user's profile Send private message Visit poster's website
Fast Murray
BBQ Fan


Joined: 02 Jan 2012
Posts: 200
Location: Huron, SD

PostPosted: Wed Feb 20 13 11:37 am    Post subject: Reply with quote

I watched this video before I used our Lang 84 for the 1st time and it there was no learning curve. I'd never ran an offset before this and this was easy.

http://www.langbbqsmokers.com/news_media/videos/how-to-start-a-smoker-cooker-fire.html
_________________
Big Blown Stump Clone
WSM 18"
Dad's Lang 84D
Weber OTS
Back to top
View user's profile Send private message
whitey
BBQ All Star


Joined: 25 Apr 2008
Posts: 5318
Location: washington state

PostPosted: Wed Feb 27 13 3:48 am    Post subject: Reply with quote

PhilipWicker
I have a Lang 84 and it is a gem to cook on.
I use a propane flame thrower placed under the R/F pan to get the it warmed up and the fire rolling. I can have it up to temp and ready for meat within about 30-40 minutes using the flame thrower concept, without the flame thrower concept expect some where closer to 60-80 minutes.

They are easy to run, But dont think you can ignore it for a minute because it does need your full attention.
Beer runs are left for your buddies/wife to handle.
Best of luck.
_________________
Lang 84 delux long neck chargrill.
The Lil Squealer (UDS)
My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring"
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Cookers All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group