A Good Perspective of the Lang Cooker Size

Ben, this smoker is Fantastic!!

Ben, this smoker is Fantastic!! When I purchased my model 84 with charcoal grill, I told you I was having trouble controlling heat on my old cooker. Well, this past weekend was whole hog at the family reunion in Hazlehurst, GA. I wanted you to know, that hog cooked at an even 227 degrees for twelve hours. It turned out awesome! That mob ate the hog and four Boston butts in only 28 minutes, and wanted more.

Here is a little bit of info you may want to pass on to your customers or produce. I made a charcoal basket for the fire box for long cooks like Brisket or Whole Hog. It will hold up to two bags of charcoal. My test burn was with only one bag using the Minion Method, (20 or 30 lit briquettes on top of unlit pile of charcoal and slowing down burn time with bottom vents) and I got a five hour burn at an even 230 degrees. Two and a half bags went the distance this past weekend on a hog that dressed out at 108 pounds on a very cold and wet day. I also made two shallow baskets (2″
deep) for the grill and with 10 briquettes in each end, I enjoyed a great food warmer (135 degrees). Many thanks to you and your employees for a GREAT product and feel free to share my name and number with anyone.

Bob Y
Jacksonville, FL
Jarhead Smoke Wagon
Cooking Team

We added a folding table over the wood box.

Hey Ben -

I bought my Model 60 Deluxe in 2005 (I think that’s right). Over the past 2 years, we have entered a few BBQ competitions and have a couple of amateur trophies to show for it. In an attempt to have less gear to pack up when we travel, we made an addition to our Model 60 that I thought you might be interested in seeing.
We added a folding table over the wood box. It has three sections: two that fold out and one that covers the box. The legs are removable and ride inside the cooker. The piece that covers the wood box is removable as well, but stays there while riding, and the other two pieces hinge and fold on top of it, leaving a fairly compact storage.

I included some pictures. They are low quality so that I could email them all to you, but if you want a better quality picture, let me know.

Thanks for a great cooker!
Frank H
Tupelo, MS

I Bought a Lang Third Generation

Mr. Lang,
I bought a Lang Third generation 84 earlier this year. It has been beyond believe in cooking Boston Butts and Ribs. I now have been tasked with cooking whole Turkey’s ( about 18-20 lbs ones) for our church on Thanksgiving day this year.
Do you have any great recipe’s that you could share.?
Also, I am looking for information of how many Turkey’s might a 84 hold at one time. At what temperature and for how long to cook them in time and temperature? Any help would be appreciated.
I see on the web site that some of the owners have cooked Turkey’s before and maybe they can also contribute to my questions.
Buzz P
Regal-Brown, Inc.
Central Alabama Territory

Smoking Wood for my BBQ

I am interested in the Model#60. I have no experience with wood cookers/smokers. Somewhat concerned about the unavailability of hickory and other smoking woods in Nebraska.
Cory L
Stanton, Nebraska

Cory,
The bar-b.q. smokers use less wood than you would think. A quarter chord will last you quite awhile when you are cooking for your own use. Lump charcoal works very well for a heat source. Hard wood Cabinet makers and tree surgeons often have wood available as a buy product. The part about you having no experience with wood; is the best part, you have no bad bbq habits.With the Lang smoker cooker you will quickly develope good barbecue habits. The Lang will take care of your cooking needs for many years to come. Try Missouri, there should be a good source of local fire wood type guys.
Best of luck, hope to serve you up a Lang one day soon.
Ben Lang

Lovin’ the Smoker!

We had a party last weekend and I just had to write and tell you how much I am enjoying my new toy (yes some of us know how to BBQ out here in Utah)! We cooked 140 lbs of Boston Butt and three racks of ribs. The meat was so tender and the smoke flavor was to die for! The way this thing is built, I told my kids this will last a couple of hundred years. This will be my little legacy. I love the bigger log holder, thermostat placement, fancy wheels, wider workspace, and the heat baffles that protect the tires and tail lights!
Dave M
Utah

I am ready for one that will last….

I am 46 and charcoal all of the time. I also smoke boston butts and cook a lot of chicken and steaks. What would you suggest. I am ready for one that will last….not a brinkman, etc.
WW
East Prairie, Missouri

Warren,
Thanks for your email. We are glad you are ready for a better way of cooking. The Lang Model 60 with a front mount char grill would be just the ticket. The bbq smoker $2495. add $350 for a charcoal grill instead of the woodbasket. BBQ pork, chicken and steak. The World’s best Barbecue combo . Our Lang BBQ Smoker Cookers will give you a liftime of use. And pride of ownership beyond compared. Not to mention the best food in the world. I want to see the bbq video when you get all that food cooking.
Thanks for Looking at Lang.
Best Regards,
Ben Lang

How Many Pork Butts?

Elizabeth from Gerogia asked us, “How many pork butts are needed to feed 100 people?”

I am thinking 12 butts. Does anyone have any experience with this situation who can comment?

Ben Lang

5 Piggies Award

John Donaldson, we love your comment and award you our

5 Piggy Rating

for a great idea.

Ben Lang

Great Pig Roast!

Hi Ben,

We had one of your customers with their Lang 84 BBQ Smoker Cooker with an additional grill cook for our business group in lakewood, NJ. We had 160 people and it was a tremdous hit. We will be doing it again next year. I even had a woman comment that she had just been to a BBQ in Connecticut last week and it was the first time she saw a Lang Smoker Cooker Barbecue unit.

The ballpark we had the affair, Lakewood Blue Claws, were so impressed that the head cook said they are going to purchase one next year.

Check this video out from the event.

Ben Waldron

MODC