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DOGFISHHEADIPA
Joined: 17 Aug 2012
Posts: 19
Location: Pennsylvania
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 Posted: Aug 17 2012 Post subject: Trailer mount smokers |
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Thinking about buying a trailer mounted commercial smoker. What are your thoughts on the company and design? Offset smoker? Looking to possibly start business next spring. 48-60" or maybe larger. Weekends and parties. Thanks for any input. Love the site and BBQ rules, along with craftbeer.
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Mr Tony's BBQ
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Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi
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| Posted: Aug 17 2012 Post subject: |
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I bought a Lang 84 deluxe 3 years ago
-[ cheaper than the rip-off clone meadow creek imho] catered parties of 200 with no issues, 140 pound hog w/ head on - still have it to this day, took off trailer and mounted to my mobile kitchen
- NO REGRETS WHATSOEVER!
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DOGFISHHEADIPA
Joined: 17 Aug 2012
Posts: 19
Location: Pennsylvania
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| Posted: Aug 17 2012 Post subject: |
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| Mr Tony's BBQ wrote: | I bought a Lang 84 deluxe 3 years ago
-[ cheaper than the rip-off clone meadow creek imho] catered parties of 200 with no issues, 140 pound hog w/ head on - still have it to this day, took off trailer and mounted to my mobile kitchen
- NO REGRETS WHATSOEVER! |
Thanks, I was looking at Langs website. They seem like the real deal. Oofset is the best way to go?
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Mr Tony's BBQ
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Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi
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| Posted: Aug 17 2012 Post subject: |
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Offset reverse flow - I never knew it could be so good!! If your gonna burn sticks, and not have to worry about electricity, nor worry about grease fires etc - its the only way to go IMHO. The plate can be used to your advantage for speeding up cooks and used as a water pan if thats what your looking for too. Bubba's dont have a grease drain, meadow creeks have nicer lazer cuts and more SS options up front - but you pay for it too, unless your local HD mandates it, I personally dont see the need, but WTFDIK?? I work my Lang 3-5 days a week - my full time job!!! My local Meadow Creek dealer was impressed with my Lang - quality AND price!! He said his comparable model would have been 3k more....
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Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
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82's BBQ
BBQ Pro
Joined: 08 Jun 2008
Posts: 967
Location: Danville, Il
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| Posted: Aug 17 2012 Post subject: |
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I like my Bubba 250, but like Tony said grease fires can be an issue. Man do I hate grease fires. Theoretically a drain would resolve the grease fire issue. They are cheaper than a Lang and the Rib box (Bubba)/ Warmer box (Lang) is bigger than the Lang. I got more options for the price of the Lang and he brought it to me half way at no cost (he was attending a convention)
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Can I get an order of fat, dipped in fat, wrapped with fat with some fat on the side?
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Char Broil Akorn grill
QDS drum
Bubba 250 RF 5x10 trailer w/ rib box
Engelbrecht Braten
"82's BBQ Crew"
Liar #82
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DOGFISHHEADIPA
Joined: 17 Aug 2012
Posts: 19
Location: Pennsylvania
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| Posted: Aug 17 2012 Post subject: |
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| Mr Tony's BBQ wrote: | | Offset reverse flow - I never knew it could be so good!! If your gonna burn sticks, and not have to worry about electricity, nor worry about grease fires etc - its the only way to go IMHO. The plate can be used to your advantage for speeding up cooks and used as a water pan if thats what your looking for too. Bubba's dont have a grease drain, meadow creeks have nicer lazer cuts and more SS options up front - but you pay for it too, unless your local HD mandates it, I personally dont see the need, but WTFDIK?? I work my Lang 3-5 days a week - my full time job!!! My local Meadow Creek dealer was impressed with my Lang - quality AND price!! He said his comparable model would have been 3k more.... |
Thanks fur the great info. Really thinking about reverse offset smoking. Problems with grease fires? WTF IS that about? Have many with this setup?
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DOGFISHHEADIPA
Joined: 17 Aug 2012
Posts: 19
Location: Pennsylvania
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| Posted: Aug 17 2012 Post subject: |
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| 82's BBQ wrote: | | I like my Bubba 250, but like Tony said grease fires can be an issue. Man do I hate grease fires. Theoretically a drain would resolve the grease fire issue. They are cheaper than a Lang and the Rib box (Bubba)/ Warmer box (Lang) is bigger than the Lang. I got more options for the price of the Lang and he brought it to me half way at no cost (he was attending a convention) |
Thanks man. I'll check out your setup soon. Def. need a drain plug fur grease.
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k.a.m.
BBQ Mega Star
Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.
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| Posted: Aug 17 2012 Post subject: |
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DOGFISHHEADIPA, I install primary and secondary drains in my R/F cookers as well as grease bridges at the firebox. The problem with most commercial R/F cookers is they refuse to see the importance of the second drain and the grease bridge.. Most cooks run with with their drain closed and what happens during a long cook is the R/F plate fills and overflows into the tunnel below. Then the drippings find their way to the firebox because there is no bridge to stop it. Once the grease enters the firebox area it ignites and the tunnel becomes an inferno.
Give Jose's cookers a look see over at PittsbyJJ as well.
http://www.pitsbyjj.com/
I hope this helps. 
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DOGFISHHEADIPA
Joined: 17 Aug 2012
Posts: 19
Location: Pennsylvania
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| Posted: Aug 17 2012 Post subject: |
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| k.a.m. wrote: | DOGFISHHEADIPA, I install primary and secondary drains in my R/F cookers as well as grease bridges at the firebox. The problem with most commercial R/F cookers is they refuse to see the importance of the second drain and the grease bridge.. Most cooks run with with their drain closed and what happens during a long cook is the R/F plate fills and overflows into the tunnel below. Then the drippings find their way to the firebox because there is no bridge to stop it. Once the grease enters the firebox area it ignites and the tunnel becomes an inferno.
Give Jose's cookers a look see over at PittsbyJJ as well.
http://www.pitsbyjj.com/
I hope this helps. |
Thanks I'll check them out tomorrow. Love this forum.
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82's BBQ
BBQ Pro
Joined: 08 Jun 2008
Posts: 967
Location: Danville, Il
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| Posted: Aug 17 2012 Post subject: |
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| k.a.m. wrote: | Most cooks run with with their drain closed and what happens during a long cook is the R/F plate fills and overflows into the tunnel below. Then the drippings find their way to the firebox because there is no bridge to stop it. Once the grease enters the firebox area it ignites and the tunnel becomes an inferno.
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That is the exact issue that I have. A couple of butts isn't a problem, but if you are doing any serious cooking (if you aren't then why buy something so big?) that is the issue that you will run into.
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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 |
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DrunkPlumber
BBQ Pro
Joined: 22 Feb 2011
Posts: 848
Location: Northern Kentucky
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| Posted: Aug 18 2012 Post subject: |
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| Mr Tony's BBQ wrote: | I bought a Lang 84 deluxe 3 years ago
-[ cheaper than the rip-off clone meadow creek imho] catered parties of 200 with no issues, 140 pound hog w/ head on - still have it to this day, took off trailer and mounted to my mobile kitchen
- NO REGRETS WHATSOEVER! |
So, Mr. Tony, tell me if I am understanding this correctly.
You catered a party of 200 with no issues. You then, or later, cooked a 140 lb. hog with it's head on. You then, or later, took the 140 lb. hog, which you still have to this day, with it's head still intact, off of the trailer and mounted said hog, head and all, to your mobile kitchen.
Couple of questions.
Did I get that right? Or is the head no longer intact?
Did you mount it as a hood ornament?
Does it stink yet?
How does the BOH feel about your "decoration"?  
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htrisna
BBQ Fan
Joined: 24 Apr 2012
Posts: 104
Location: Sugar Land, TX
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| Posted: Aug 18 2012 Post subject: |
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So Tony,
What is in your mobile kitchen? Any pics? Who made it for you? I'm loving this thread too.
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Mr Tony's BBQ
BBQ All Star
Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi
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| Posted: Aug 19 2012 Post subject: |
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| DrunkPlumber wrote: | | Mr Tony's BBQ wrote: | I bought a Lang 84 deluxe 3 years ago
-[ cheaper than the rip-off clone meadow creek imho] catered parties of 200 with no issues, 140 pound hog w/ head on - still have it to this day, took off trailer and mounted to my mobile kitchen
- NO REGRETS WHATSOEVER! |
So, Mr. Tony, tell me if I am understanding this correctly.
You catered a party of 200 with no issues. You then, or later, cooked a 140 lb. hog with it's head on. You then, or later, took the 140 lb. hog, which you still have to this day, with it's head still intact, off of the trailer and mounted said hog, head and all, to your mobile kitchen.
Couple of questions.
Did I get that right? Or is the head no longer intact?
Did you mount it as a hood ornament?
Does it stink yet?
How does the BOH feel about your "decoration"? |
Good Points!! Its possible I had less sleep then than I have had lately!! Someone ate the head 
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Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
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daddywoofdawg
BBQ Super Pro
Joined: 22 Jul 2008
Posts: 3892
Location: Starkweather,ND
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| Posted: Aug 19 2012 Post subject: |
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Before you buy any brand ask your HD what they want you to have.Some HD's want a UL/NSF cert smoker which to my knowledge makes it down to one or two brands and they are cabinet smokers.
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DOGFISHHEADIPA
Joined: 17 Aug 2012
Posts: 19
Location: Pennsylvania
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| Posted: Aug 19 2012 Post subject: |
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| daddywoofdawg wrote: | | Before you buy any brand ask your HD what they want you to have.Some HD's want a UL/NSF cert smoker which to my knowledge makes it down to one or two brands and they are cabinet smokers. |
Thank you that is a great point. Didn't think of that.
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G Spot BBQ
BBQ Fan
Joined: 03 Jul 2012
Posts: 136
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| Posted: Aug 20 2012 Post subject: |
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Why limit yourself to commercially manufactured smokers when there are many highly talented fabricators out there and several on this board.
I bought this one http://www.thesmokering.com/forum/viewtopic.php?t=59084 fabricated by Wreckless on this board. I couldn't ask for anything more. It's a fantastic cooker and the fabrication is superior to anything else I have seen.
if Lang or Jambo or Lone Star are the supposed top of the line manufactured pits they best move over because they have nothing on this pit and they actually have some catching up to do! The features on this pit just keep coming.
By working with a fabricator you can really personalize your pit to your needs.
I want to thank Wreckless for this fine fabricating job and I am proud to own this pit. It is simply awesome.
Lang who?? |
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DOGFISHHEADIPA
Joined: 17 Aug 2012
Posts: 19
Location: Pennsylvania
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| Posted: Aug 21 2012 Post subject: |
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| G Spot BBQ wrote: | Why limit yourself to commercially manufactured smokers when there are many highly talented fabricators out there and several on this board.
I bought this one http://www.thesmokering.com/forum/viewtopic.php?t=59084 fabricated by Wreckless on this board. I couldn't ask for anything more. It's a fantastic cooker and the fabrication is superior to anything else I have seen.
if Lang or Jambo or Lone Star are the supposed top of the line manufactured pits they best move over because they have nothing on this pit and they actually have some catching up to do! The features on this pit just keep coming.
By working with a fabricator you can really personalize your pit to your needs.
I want to thank Wreckless for this fine fabricating job and I am proud to own this pit. It is simply awesome.
Lang who?? |
Thank you for the information. Appreciate it!
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