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My post seemed to get hijacked by posters for and against cutting propane tanks but that was not the intention of my post. I was trying to get opinions on commercial pits that use propane tanks vs. commercial pits that use newly formed steel. What are the advantages/disadvantages of each? Lang made the change to newly formed steel a while back but there are a number of pit mfg. that are still using propane tanks. Is there a practical difference between them? Sorry if I wasn't clear, but it is not about "I love my Lang" it is about the basic design differences and how it may or may not make a difference in the cooking process/wood use etc.
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