Not your typical "which is better?" question

Discussion in 'Wood Smokers' started by canned smoke, Mar 5, 2012.

  1. canned smoke

    canned smoke Fire Starter SMF Premier Member

    This is more towards those that have used one or both of these two styles of smokers in a real world catering/concession style environment and which worked better. I am looking at a Lang 84 and an East Texas RK250. Both are very similar in size and build with one major design difference. The Lang has a single door with 2 large racks while the RK250 has 2 doors and 4 racks. Now, I understand the dual door, quad rack design cuts down a little on cooking surface, but does it make that much of a difference?

    Here is what I am thinking. I like the idea of 2 doors and 4 racks because I feel it would cut down on lost heat when you are, for whatever reason, opening the smoker. If you are cooking a variety of meats you can work with them all independently on the 4 different racks rather then having to open one big door and pull out the one rack.

    Again, I am not asking for people to say the Lang is better then the RK250 or vice versa, I may not even wind up with either of them. More like, are there owners of Lang style single door smokers using them for catering who wish there were 2 doors on it or are there dual door users who would much prefer the single door based on your experiences doing big catering jobs.

    I have a pretty good idea in my head on MY pros and cons, but I have not yet moved up to these big boy smokers and would rather get some real world feedback to help me get a better understanding before I drop nearly $4,000 on a smoker. 
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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