This past Monday I decided to go with the LANG vs any of the other smokers I was looking at. Called Ben and ordered a custom built 36" Hybrid Patio (33inch) axel base so I can get it through my doors to my back patio, also got the 4 Turf pneumatic tires and 1 swivel front axel upgrade for an additional cost. Have been smoking many years on different types of offset smokers but never on a reverse flow smoker. While at a local BBQ comp recently a few guys had various size LANG's and said that they cook much faster than a typical offset pit.
Any of you out there that have a LANG pit can you chime in and let me know is that true (assuming I run the LANG at the same temp I would any other offset).
Looking to see and tips/tricks you all do with your LANG get the best smoked meat possible.
Cheers!
Any of you out there that have a LANG pit can you chime in and let me know is that true (assuming I run the LANG at the same temp I would any other offset).
Looking to see and tips/tricks you all do with your LANG get the best smoked meat possible.
Cheers!