We moved from Florida to Texas 5 years ago and brought my Lang with us.
I have pulled our 60″ model Lang BBQ Smoker to office outings and other BBQ gatherings where some of the Texas made smokers were as well.
I am always amazed at how quickly and easily my smoker with “the smoke stack at the wrong end” comes up to temperature while others are messing with tuner plates, water pans and all sorts of gyrations to get ready to cook.
It always draws attention when I roll it out of the garage to fire it up and one neighbor in particular is considering a Lang of his own.
My son, a Marine, has an 84″ model Lang BBQ Smoker and enjoys cooking for his fellow Marines at Cherry Point when he is not deployed.
Now my 14 year old grandson is learning how to cook with a Lang by watching his dad.
Thanks,
Ed – currently residing in Texas