Borrowing a Lang 84 - What do I need to know

PhilipWicker

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.

Capt Woody · Joined: 21 Dec 2012 Posts: 16 Location: Collierville, TN

Never cooked on a Lang, but:

Tip #1: Before you start, always know where the bottle opener is located! Laughing

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k.a.m. · Posted: Wed Feb 20 13 5:28 am Post subject:

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

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Hybrid Cooker

82's BBQ · Posted: Wed Feb 20 13 6:52 am Post subject:

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.
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PhilipWicker · Posted: Wed Feb 20 13 11:04 am Post subject:

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.

Fast Murray · BBQ Fan Joined: 02 Jan 2012 Posts: 200 Location: Huron, SD

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
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whitey · Posted: Wed Feb 27 13 3:48 am Post subject:

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.
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