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I have been shopping for a pit to use for large cooks. I'm regularly cooking for up to 200 and keeping 4 pits running is getting old. I was looking at rotisseries when I came across a Lang 84 "wide body" for sale. Unfortunately, I noticed it didn't have the "gull wing" doors. Since the bottom rack does not slide out, it looks like rotating, checking temps and pulling meat when done will be a huge pain if the top rack can't be pushed out of the way. Has anyone here cooked on the wide body model and would you agree this could be an issue with large loads. Thanks for the help.
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