Hello everyone!

[LA Pork Butt]

Welcome to the Pit!

[DoubleUpOrQuit]

Greetings from Minnesota.

[Skip]

Welcome to The Pit from another Minnesotan. Hope you learn what you want from this wonderful site. Post often.

[Pirate Scott]

Welcome

[Deuce757]

Welcome to The Pit. You already have a very nice smoker, so I suggest learning how to use it before buying a different style of smoker. You can cook everything from meat, chicken, and seafood to breads and pizza now - what do you think an offset will do that your bge won't do. Of course, if you want to cook for a bunch of people, the bge might limit you.

Hi RonB, I currently cook with the BGE a lot, (well I did, I'm currently away on business for a year). I'd like to cook larger amounts, and I don't care for the drawback of removing the indirect plate to add wood or charcoal. I'd like to get a Lang '48 or 60.

[RonB]

Around here we call this MCS - more cooker syndrome. And it's contagious - spread through reading posts in the Pit. Most here have it too.

[Deuce757]

Welcome to The Pit from rainy Pensacola Florida!

Hey fuzzydaddy, I lived in Pensacola for 2 years, I sincerely loved it!

[fuzzydaddy]

Awesome! I've been here for almost 2 years, after living in the Nashville, TN area for 58 years.

[Deuce757]

Welcome! What type of offset are you looking at?

Hi Spinaker, I was thinking a Lang 48' or 60. Not sure where I'd put the trailer in my current setup, I have a whole lot of logistical questions about purchase and storage. I *based on my research* tend to like the reverse flow concept.

[Spinaker]

Very cool. They are great pits. DWCowles owns one, he could probably clear up some of your questions.

[MeatMonster]

Welcome! Make sure your second book is Aaron Franklin's Meat Manifesto! Get a good a good thermometer! Drink beer if at all possible while cooking! While cooking never stand up if you can sit down, and never sit down if you can lie down! Do beef short ribs, there is something about producing great shorties that makes you feel like a real pit master even if you've newbie - May your smoke always be blue!

[DWCowles]

Hey Deuce757 what is it you'll like to know about the Lang 48"? I have had my Lang 48" going on 4 years now and love it and the meat that comes off of it.