Hi Dave,
I know it has been a month since you posted this but you may still be interested in the response. I bought a Lang 60D a couple months ago and the only drawback I thought of beforehand was the same you are asking about. I bought the "stock" model with the removable upper meat rack (that is, the one with the little legs on it). For just home grilling, I have a stainless steel catering pan I put charcoal into and park it under that meat rack...works great! The meat rack is just wide enough to use two of those pans although I have not yet bought a second one.
I have not yet tried to grill a crowd-sized job yet, but Mr. Lang insists it can easily be done by ramping up the fire and leaving the firebox door open a bit. That will really heat up the steel plate, which is only an inch or two below the lower grates and allow you to grill burgers etc. From what I have seen on my initial fire starts and heat ups, I believe it. That pit can really regulate temps well as long as you practice a bit.
Hope this helps.