Looking for a Lang 84

[Bill Gailey]

Well, the boss has given me permission to buy another Lang. I knew it was a mistake to sell my 60 but then I also knew I really wanted an 84. No rush on this since i will be judging most of the year again but if anybody knows of an 84 in the area please let me know.:)

[michiana mark]

from the brethren forum http://www.bbq-brethren.com/forum/showthread.php?t=101670

[sfisch]

Thats a clean looking unit down in Fla, its an older model, rounded ends and it has the box grill on the front. Bill, depending on what you want to do with it, speaking from limited experience, Mike had one like that and the grill was kind of a pain, for comps we just stored stuff in it.

Scott

[Bill Gailey]

My 60 had the rounded ends. Your right, it is a nice looking unit but I made myself a promise when I moved out of Florida in 2009 - I ain't goin back!!! Want one of the newer models with the flat ends instead of the recycled propane tanks. As far as what i plan to do - mostly cooking for medium size group of friends (20-30) and yes I know that is a lot of smoker for that many but hey, I already had the 60 and often times it wasn't big enough. Who knows, I might even think about competing one of these days.

[sfisch]

Cool, plus it will be nice to know someone with one that is close by :)!

[Bill Gailey]

Yeah, I could probably get you to teach me how to cook chicken or maybe first place ribs since you won the Lockharts Smack Down. I am the first to admit that there is a HUGE difference in knowing what championship BBQ tastes like and being able to consistently cook it....

[sfisch]

can't wait to see the responses to that one bill. :)

[Bbq Bubba]

Yeah, I could probably get you to teach me how to cook chicken or maybe first place ribs since you won the Lockharts Smack Down. I am the first to admit that there is a HUGE difference in knowing what championship BBQ tastes like and being able to consistently cook it....

and Scott will be the first to agree......

[Bbq Bubba]

Should be able to get a deal on this one Bill.

http://img508.imageshack.us/img508/1597/flaminglang.jpg (http://img508.imageshack.us/i/flaminglang.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

[Rich Parker]

Damn!

That guy was next to me at Auburn Hills, and I think i seen him at Lowell last year.

[michiana mark]

At least it will be clean.:D

[Shane Holz]

How can that even happen? You would have to try to get that kind of fire in a cooker.......

[spydermike72]

How can that even happen? You would have to try to get that kind of fire in a cooker.......

The cooker was probably not level or the grease drain was plugged or closed and the grease ran back toward the firebox. Pretty easy if you aren't careful...

[Shane Holz]

We had one issue but if you keep the door cloosed it should never get crazy like that, at least I hope. Our flow design also would make it harder to flame up at the grate level I believe. That would really suck!

[sfisch]

Yes, some people don't know it but there is a built in "V" groove along the bottom where the liquid grease travels to the drain. If it gets covered over in several layers of built up fat, it can catch fire.

Scott

[michiana mark]

Yes, some people don't know it but there is a built in "V" groove along the bottom where the liquid grease travels to the drain. If it gets covered over in several layers of built up fat, it can catch fire.

Scott

Speaking from experience?:p

[Bill Gailey]

I had my 60 for 5 years, always set it up a half bubble out of level downhill to the drain and never had a problem, especially if you heat it up and steam it after every cook like Ben lang recommends. I do remember my first whole hog on an open pit many years ago and without thinking we started the hog with the skin side down so naturally when we turned it over and dumped all the grease onto the hot coals we had a "small" fire.....singed a few hairs off that day!

[BealeStreetWayne]

An example of "S**T Happens" . :eek: Walt and I were watching a guy (don't know who it was) at Grand Rapids last summer at about 3AM "cleaning" his grates on his Lang by dousing them with lighter fluid and burning off the char from the previous summer - probably used a gallon of lighter fluid. Maybe that's all that is going on here? :eek: :eek:

[tmogg]

another thing of s**t happens. i bought my lang 84 from a guy who drove it down the road with it cooking away. mine came with the 3 gas burners in it, so he thought he could save time by running the gas as he drove, laoded with buts and a grese fire happened. when i bought it, it was just after that, still had the char around the doors from the smoke.
too much saftey equipment in our lives has cause alot of dumb people to not be removed from the gene pool, and the other people are out a learing experience from seeing their demise!

[tearl42]

Wow now that's a fire. We are always a bubble off center and I make sure that the drain is clear.

[Rich Parker]

An example of "S**T Happens" . :eek: Walt and I were watching a guy (don't know who it was) at Grand Rapids last summer at about 3AM "cleaning" his grates on his Lang by dousing them with lighter fluid and burning off the char from the previous summer - probably used a gallon of lighter fluid. Maybe that's all that is going on here? :eek: :eek:

Thanks for the idea i am sick of scraping them grates. ;)

[Shane Holz]

I had my 60 for 5 years, always set it up a half bubble out of level downhill to the drain and never had a problem, especially if you heat it up and steam it after every cook like Ben lang recommends. I do remember my first whole hog on an open pit many years ago and without thinking we started the hog with the skin side down so naturally when we turned it over and dumped all the grease onto the hot coals we had a "small" fire.....singed a few hairs off that day!

especially if you heat it up and steam it

What do you mean by this? Actually steam it?

[sfisch]

Shane,
I am pretty sure by "Steaming it" they mean throwing a couple pitchers full of water into it over hot coals creating a bunch of steam. I've seen guys do that doing a cook too.
Not us, the V groove was only visible when the cooker was in my drive. :)

[spydermike72]

Shane,
I am pretty sure by "Steaming it" they mean throwing a couple pitchers full of water into it over hot coals creating a bunch of steam. I've seen guys do that doing a cook too.
Not us, the V groove was only visible when the cooker was in my drive. :)

Close but... the method Bill is talking about is bringing the temp of the cooker up to about 300-350 and then spray water on the cooking chamber part of the cooker. This would "steam" clean the cooker and the water would run out of the drain.

And don't believe everything Scott says... :eek:

[Bill Gailey]

Like Mike said, throw some extra wood in the firebox, open all the dampers full open and once it gets to about 400 open the door with a hose in hand and wet the inside down real well, close the door and repeat when the temp comes back up. If you do that after your cooks it will be nice and "not-greasy" for the next cook. Yes, it uses an extra piece of wood but in my humble opinion it is the best excuse for one more cold beer after a cook!

[spydermike72]

Yes, it uses an extra piece of wood but in my humble opinion it is the best excuse for one more cold beer after a cook!

I like your thinking!! :D:D

[kcmike]

I just put my Lang 84 Dlx up for sale. I'm north of Kansas City. Shoot me an email or PM if you're interested.

Mike Trump
Oakridge BBQ
www.oakridgebbq.com

[Bill Gailey]

KCMike, you are not set to receive PM's - any pics? price? details?

[kcmike]

KCMike, you are not set to receive PM's - any pics? price? details?

Sorry, Bill. Thought I had all that setup. I'll post some pics momentarily.

[kcmike]

Here's a slide show of the pics I took last year. It still looks exactly the same today. Manufactured in 2004. I'm the second owner, I purchased it in 2005 from it's original owner who bought it brand new from Ben Lang. Price is $3,500.

Click Here for Slide Show (http://www.flickr.com/photos/michaeltrump/sets/72157626091438465/show/)

Please holler with any questions.

Mike Trump
CEO, Oakridge BBQ LLC
www.OakridgeBBQ.com (http://www.oakridgebbq.com)

[Bill Gailey]

Thanks for the tour Mike....I am looking for one of the new type with the flat ends