I've had my Lang 36" for 4 years. It's been a great smoker/cooker. Welds look fantastic as well! I added a chimney extension and china-hat. It draws better and heats more evenly now.
Thank you for watching the video. Yes they did a great job with this smoker. The door locks are one of my favorite features. The wrap around table has spoiled me. It’s nice having the space to place the meat and equipment as you cook throughout the day. What type of smoker do you use ?
Nice cook and pit. Easy to work.I have the 48 trailer and enjoy cooking on it more so now than earlier. Had to do with the V-basket, I designed my own since Lang at the time hadn't developed one, much better now. I use the top of the fire box to prep my splits and the inside along the fire basket. You'll notice down the road your paint is going to wear and rust will develop so what I do is spray the top with an aerosol cooking oil. Keeps it all in check. Enjoy, it should reward you with many loyal years of use.
Really, my top rack seems to run around 25 degrees hotter than the bottom keeping in mind I have the 48. I cook in the middle and almost always use the bottom rack, just have, I guess it's what I'm use to. I'm thinking possibly on the 36 the bottom plate holds heat and might radiate up a bit more, but other than that all things are the same. You may want to try elevating your food up by placing for example two bricks a foot apart and then place a smaller grate over them, it'll change your cooking height & raise your meat, it might change things up some. Cooking I find to be a science, it's time, temp, technique and to a degree positional depending upon the cooker, however your greatest ally is always experience, with that everything else is second nature. You seem to know your offset well, best of luck and Merry xmas
Thank you. I am very happy. I worked hard to get them. I set out with a plan to learn to weld and sell inexpensive smokers to get my dream smokers. These were the three I have been working towards. I appreciate you watching and kind words
Welcome to "Cooking on a Lang." You're gonna love it. I've had my Deluxe Patio 48" for going on three years now and it is great. I've done brisket, ribs, pulled pork, chicken, turkeys, baked potatoes and a pot of beans. Most recently (for the second time) I cold smoked a full slab of bacon and some lake trout a few days later. A simple steam cleaning like they recommend after each cook, while it is still hot, and it's ready to go for the next cook. No buyers remorse here! Enjoy yours!
I've had my Lang 48" for about 10yrs now, And man I cook on it every weekend almost and I pull off awesome BBQ everytime! I keep it oiled up and it still looks great all these year's with no rust.... Best purchase I've ever made lol
Doesn’t the reverse flow and baffle which gets super hot give off too much radiant heat and end up overcoming briskets and other proteins’ underside? I’m on the fence, wanted your opinion from direct to reverse flow, pros and cons
@mannyr8795 if you run the reverse flow fire like it is a large open offset then it does put off radiant heat. However, no different than tuning plates on an offset. A few years ago bbq smokers were all about tuning plates. See Lone Star Grillz. Then workhorse comes out and everyone wants wide open high convection. Hard to cook low and slow in those without running a small fire. The reverse flows are good to deflect hot spots. You have Lang, TMG, Shirley, and a host of others making great reverse flows. The reverse flow cook a touch faster. Given that I use tuning plates on my offset and reverse flows I don’t see a difference.
Thank you. I started out in bbq and had certain smokers in mind. The Shirley, Lang, and Texas Original were the ones I wanted the most. The Texas Original will surprise people but it is made in my hometown and reminded me of bbq pits I saw when I lived in Texas. This was before the Aaron Franklin era of bbq pits :)
@@mubeenbil You are going to love it. It has taken me a couple of cooks to dial in my technique for the Lang. My email is in the about me on the channel. Send me some pics of the new smoker. Congrats on living your best bbq life.
I use golf cart covers for the Lang and the Shirley. They offer good weather protection, have the ability to be strapped to the smoker and are not too expensive. I just looked for a high quality one on Amazon. It was less than 100 dollars. Thanks for watching.
What happened to the used one you got? Looking into getting a 48 patio!!! Nice to see an unbiased lang video especially knowing you have a Shirley as well!!! Awesome video!!!
I sold the used one within a week of the video I made on it. Regretted it. Then had to save up money to buy the new one. I like the new one much more than the used one. The 48 patio would be a great size smoker. I think for most backyard bbq it would be more than enough capacity. Thanks for watching and commenting.
I bought this smoker based on my experience with the used one I owned. That one was an older model. The workmanship was rough. In my mind I thought a Lang was going to be like a Shirley because they both were so famous. So the used one was a let down. I think I even mention that in the video I did on it. I say something about I was glad I did not buy this new and paid full price. With the new Lang I feel very different. Seeing the quality welds, the black tires, heat guards, the new fire basket, the ease of using the smoker, and the pull out top shelf made this feel like a completely different smoker. I feel like I got a really good product for my dollar. I would buy a Lang again.
If you had to choose just one to buy between the Texas original pit or the Lang 36 … what would you choose? I am in the market and looking for an honest opinion. Thanx !
You get more smoker on the Texas Original Pit. The space in the cook chamber on a 20x40 is much more than the Lang 36. The Texas Original Pit (TOP) does not get the same respect in the bbq community that the Lang does. The TOP offsets have been out of stock lately. The free shipping on the TOP is a real factor. I know people really like the brand of Workhorse and some other premium pits. Both the Lang and the TOP are upper mid market smokers. They are not the Shirley, Millscale, Franklin. If you can find a Horizon 20x40 I would look at them. I have owned a Horizon and loved it. The Lang is a fun cooker. I have wanted a Lang for years. The 36 is a small cooker. If you are cooking for a crowd you might find it a challenge for a couple large briskets. If you are cooking for a crowd the 48 might be better. I love the style of the Lang. The profile, the handles, the wheels, etc. The Lang looks cool. The last factor is reverse flow versus the traditional offset. Some people have strong opinions on the difference. If you can work your dampers on your smoker then the difference is not noticeable. Cost - if you are looking less than 2500 I would look at the Horizon RD Marshall. I would also look at the Workhorse 1969 cost is around 2400. It has the fold down stack. It does not have a front shelf that is usable (in my opinion) Depending on shipping you end up with the same price as the TOP. If I had to only keep one smoker I would keep my TOP. I have modified it a great deal so I have a lot of emotional attachment to it.
I trim the false fat cap in this video. There is a very thin layer of meat that basically sits beneath the thick fat cap and on top of another small layer of fat. I trim the false fat cap completely off because I want more bark.
I have owned a few different smokers. The Lang is one of my favorite’s. Took me a couple cooks to figure it out. For the money, quality, and low lead times it is a decision I would make again. It’s the only smoker I have bought twice. Thanks for watching
Think about the size you need. The 36 Lang is a small batch cooker. You could cook a couple of pork butts. Couple racks of ribs. You would be hard pressed to cook two briskets. It is perfect for my needs.
@@myporchbbq I literally cook for me and my daughter. Mostly chicken. This is the perfect size. Funny there isn’t more channels with this smoker. I love watching the content. I’ve probably watched this video 10 times 😆
I've had my Lang 36" for 4 years. It's been a great smoker/cooker. Welds look fantastic as well! I added a chimney extension and china-hat. It draws better and heats more evenly now.
A Chimney extension…. That’s interesting… did you take off the stack cap on the top ? What is the extension made of ?
They really paid attention to the small details with this smoker. I especially like the wrap around table, and the door locks.
Thank you for watching the video. Yes they did a great job with this smoker. The door locks are one of my favorite features. The wrap around table has spoiled me. It’s nice having the space to place the meat and equipment as you cook throughout the day. What type of smoker do you use ?
thanks for the pro info my friend. i'm getting very excited over ehre.
When do you get your smoker ?
Nice looking pit. Nice cook and looking forward to seeing it in action again!
Thank you for watching. I am waiting for a sunny day. I think ribs will be the next cook.
Nice cook and pit. Easy to work.I have the 48 trailer and enjoy cooking on it more so now than earlier. Had to do with the V-basket, I designed my own since Lang at the time hadn't developed one, much better now. I use the top of the fire box to prep my splits and the inside along the fire basket. You'll notice down the road your paint is going to wear and rust will develop so what I do is spray the top with an aerosol cooking oil. Keeps it all in check. Enjoy, it should reward you with many loyal years of use.
Wayne, do you cook a lot on the bottom rack ? I am still learning the smoker and the bottom rack seems to run hotter than I expected. Any advice ?
Really, my top rack seems to run around 25 degrees hotter than the bottom keeping in mind I have the 48. I cook in the middle and almost always use the bottom rack, just have, I guess it's what I'm use to. I'm thinking possibly on the 36 the bottom plate holds heat and might radiate up a bit more, but other than that all things are the same. You may want to try elevating your food up by placing for example two bricks a foot apart and then place a smaller grate over them, it'll change your cooking height & raise your meat, it might change things up some. Cooking I find to be a science, it's time, temp, technique and to a degree positional depending upon the cooker, however your greatest ally is always experience, with that everything else is second nature. You seem to know your offset well, best of luck and Merry xmas
I’ve had my 36 Lang for about 3 years it’s a awesome smoker
What’s the most you have cooked on it ?
Very nice! Thanks for sharing!
Thanks for watching!!
Luv my Lang 36 patio. Got mine with a front facing firebox door.
I am still trying to figure it out. Do you cook on the bottom rack ?
Great job man! It looks awesome!
Thank you the smoker made it easy. I appreciate you watching.
Decision made! I'm getting a Lang!
What size are you thinking about getting ? The good news is there is no wait time currently in a Lang. Thanks for watching.
Lang designs some great smokers. Reverse flow smokers are awesome.
I agree with you on both the design and reverse flow smokers. I am having a good time with the Lang. Thanks for watching.
Congrats man! smoker looks great and food looked amazing! now you have 3 bad ass pits. Shirley, Lang, and a souped up texas original pits!
Thank you. I am very happy. I worked hard to get them. I set out with a plan to learn to weld and sell inexpensive smokers to get my dream smokers. These were the three I have been working towards. I appreciate you watching and kind words
Welcome to "Cooking on a Lang." You're gonna love it. I've had my Deluxe Patio 48" for going on three years now and it is great. I've done brisket, ribs, pulled pork, chicken, turkeys, baked potatoes and a pot of beans. Most recently (for the second time) I cold smoked a full slab of bacon and some lake trout a few days later. A simple steam cleaning like they recommend after each cook, while it is still hot, and it's ready to go for the next cook. No buyers remorse here! Enjoy yours!
Thank you for watching. I can tell it is a quality smoker. I will have to try baked potatoes. I had not thought of that.
@@myporchbbq I put them in when I'm doing ribs, they cook well at rib cooking temps, and hold well in there.
I've had my Lang 48" for about 10yrs now, And man I cook on it every weekend almost and I pull off awesome BBQ everytime! I keep it oiled up and it still looks great all these year's with no rust.... Best purchase I've ever made lol
Doesn’t the reverse flow and baffle which gets super hot give off too much radiant heat and end up overcoming briskets and other proteins’ underside? I’m on the fence, wanted your opinion from direct to reverse flow, pros and cons
@mannyr8795 if you run the reverse flow fire like it is a large open offset then it does put off radiant heat. However, no different than tuning plates on an offset. A few years ago bbq smokers were all about tuning plates. See Lone Star Grillz. Then workhorse comes out and everyone wants wide open high convection. Hard to cook low and slow in those without running a small fire. The reverse flows are good to deflect hot spots. You have Lang, TMG, Shirley, and a host of others making great reverse flows. The reverse flow cook a touch faster. Given that I use tuning plates on my offset and reverse flows I don’t see a difference.
LOOKS GOOD GLAD YOU GOT A NEW SMOKER , THE COOK TURNED OUT WELL ALSO
Thank you. I started out in bbq and had certain smokers in mind. The Shirley, Lang, and Texas Original were the ones I wanted the most. The Texas Original will surprise people but it is made in my hometown and reminded me of bbq pits I saw when I lived in Texas. This was before the Aaron Franklin era of bbq pits :)
Damn nice looking smoker. Perfect size
Thank you. I think this smoker is perfect for the typical bbq weekend hero. Easily feed a family and friends. Thank you for watching.
I can't wait for my first cook on my 48 Lang I am going to obtain 20224!
Have you cooked on a reverse flow before ? If
New Sub here! Great video and that is an awesome looking smoker! Congrats! Smoke on, brother!
Thanks you for watching ! Welcome to The Porch:)
Great video
I am getting mine on Monday
What size are you getting ? Have you cooked on one prior ?
@@myporchbbq I have only cooked on offsets and not lang
I am getting the 48 patio deluxe wagon
@@mubeenbil You are going to love it. It has taken me a couple of cooks to dial in my technique for the Lang. My email is in the about me on the channel. Send me some pics of the new smoker. Congrats on living your best bbq life.
@@myporchbbq Thank you, I might make a video and upload it here
@@mubeenbil that would be awesome. People love the delivery walk around videos. I know I do. We need more Lang content.
What kind of cover do you have for your Lang? I picked up one 2nd hand and I would love to protect from the elements.
I use golf cart covers for the Lang and the Shirley. They offer good weather protection, have the ability to be strapped to the smoker and are not too expensive. I just looked for a high quality one on Amazon. It was less than 100 dollars.
Thanks for watching.
What happened to the used one you got? Looking into getting a 48 patio!!! Nice to see an unbiased lang video especially knowing you have a Shirley as well!!! Awesome video!!!
I sold the used one within a week of the video I made on it. Regretted it. Then had to save up money to buy the new one. I like the new one much more than the used one. The 48 patio would be a great size smoker. I think for most backyard bbq it would be more than enough capacity. Thanks for watching and commenting.
@@myporchbbq do feel like you got good bang for your buck?
I bought this smoker based on my experience with the used one I owned. That one was an older model. The workmanship was rough. In my mind I thought a Lang was going to be like a Shirley because they both were so famous. So the used one was a let down. I think I even mention that in the video I did on it. I say something about I was glad I did not buy this new and paid full price. With the new Lang I feel very different. Seeing the quality welds, the black tires, heat guards, the new fire basket, the ease of using the smoker, and the pull out top shelf made this feel like a completely different smoker. I feel like I got a really good product for my dollar. I would buy a Lang again.
How does it compare to the Shirley? Really nice BTW
It’s like comparing your Trans Am to your Camaro. Both are very cool. Both make you feel really good about the pit you are using.
love my 36. I just wish I would have waited a couple of months to order it I would have gotten a free fire dog.
Check out my latest video. It might surprise you on the fire basket.
If you had to choose just one to buy between the Texas original pit or the Lang 36 … what would you choose? I am in the market and looking for an honest opinion. Thanx !
You get more smoker on the Texas Original Pit. The space in the cook chamber on a 20x40 is much more than the Lang 36. The Texas Original Pit (TOP) does not get the same respect in the bbq community that the Lang does. The TOP offsets have been out of stock lately. The free shipping on the TOP is a real factor.
I know people really like the brand of Workhorse and some other premium pits.
Both the Lang and the TOP are upper mid market smokers. They are not the Shirley, Millscale, Franklin.
If you can find a Horizon 20x40 I would look at them. I have owned a Horizon and loved it.
The Lang is a fun cooker. I have wanted a Lang for years. The 36 is a small cooker. If you are cooking for a crowd you might find it a challenge for a couple large briskets. If you are cooking for a crowd the 48 might be better.
I love the style of the Lang. The profile, the handles, the wheels, etc. The Lang looks cool.
The last factor is reverse flow versus the traditional offset. Some people have strong opinions on the difference. If you can work your dampers on your smoker then the difference is not noticeable.
Cost - if you are looking less than 2500 I would look at the Horizon RD Marshall.
I would also look at the Workhorse 1969 cost is around 2400. It has the fold down stack. It does not have a front shelf that is usable (in my opinion)
Depending on shipping you end up with the same price as the TOP.
If I had to only keep one smoker I would keep my TOP. I have modified it a great deal so I have a lot of emotional attachment to it.
Thank you for your reply!
very cool, we have a rub called 1836. Let us know If you wanna try it out
I would love to try some. My email is in the about me section. Thanks for watching :)
I got some 1836. It’s very good
very impressive. do you notice a difference in trimming butts? never done it, just put em on and let em roll.
I trim the false fat cap in this video. There is a very thin layer of meat that basically sits beneath the thick fat cap and on top of another small layer of fat.
I trim the false fat cap completely off because I want more bark.
Onion smells good when it's burning. Have you tried burning citrus (orange, lemon, etc.) peels? I like it better than onion.
I haven’t tried citrus… do you do use citrus on certain types of meat ?
No... I don't even know if it affects the flavor of the meat, but it smells great when it's burning.
@@blink555 I will have to give it try.
About to make a decision, would you say this lang is worth the money
I have owned a few different smokers. The Lang is one of my favorite’s. Took me a couple cooks to figure it out. For the money, quality, and low lead times it is a decision I would make again. It’s the only smoker I have bought twice. Thanks for watching
@@myporchbbq thank you for responding. This definitely helps me make my decision. Appreciate it
Think about the size you need. The 36 Lang is a small batch cooker. You could cook a couple of pork butts. Couple racks of ribs. You would be hard pressed to cook two briskets. It is perfect for my needs.
@@myporchbbq I literally cook for me and my daughter. Mostly chicken. This is the perfect size. Funny there isn’t more channels with this smoker. I love watching the content. I’ve probably watched this video 10 times 😆
@easybackyardbbq Thank you for watching. You have watched the Odeed videos on the 36 ?
Should’ve went with the Shirley fabrication
I own a Shirley :) i appreciate your suggestion. I have a few Shirley videos you might enjoy. Thanks for watching
Where did u get the v basket
It’s on the Lang website. Called the Fire Dawg. Game changer for the smoker
@@myporchbbq thank u for answering me thinking a king a patio 48
@@stevedavidson8802 The 48 will be plenty of space for almost all backyard bbq enthusiasts. Good luck on your smoker. Thanks for watching.
Nice you get what you pay for quality product
Thank you for watching - I do enjoy the Lang. I am still learning to cook on it. It is more tricky on the temps than my other smokers.