Chris Christensen up in St.Louis.

Dear Ben,

I wanted to tell you how much I enjoy my 60 Deluxe. We have had many conversations and I KNOW you have the best product on the market. Feel free to pass along my comments to any prospective buyer as I only spoke with you on the phone for 5 min, but I knew you were an honest man and that I would be buying my smoker from you.

For those who may not know. I drove 17 hours each way, thru pouring rain, missed 3 accidents, arrived in your parking lot at about 3 a.m. At 3:15 a.m. I woke up surrounded by police cars. As i rolled down my window and spoke to the officer I said “I know you won’t believe this…but I am buying a grill from Ben Lang” The cops smiled and said no problem. I slept in your lot, picked up my grill and drove straight back hoping to miss Atlanta rush hour traffic. You guessed it. 70 mph thru Atlanta hauling my grill screaming at the other idiot’s not to run into my grill (the hell with my truck!). Somehow made it thru. Each time I stopped for gas, someone wanted to know where I got my smoker (gave out your card). Most gas stops lasted 45 min. to answer questions about the grill. Made it home, tired, exhausted and thrilled with my 60 Deluxe (not a scratch on it). Mileage each way 799. So, after 17 hours each way, all the stuff
that happened all I can say…”Worth every minute, Worth every mile”. Best money I have spent. I already have my next grill picked out. I want the 108 deluxe with the chargrill. I can dream till I get the money.
Thanks Ben!
Chris Christensen
618-698-0899
Give out my number, I’ll talk to anyone who is having second thoughts about a purchase. It is Top of the line.

2009 Iowa State Football / Tailgate

Here are some photos from the 2009 Iowa State football / tailgate season. the Lang 60 original was a crowd favorite to say the least. fans have come to expect two things at home football games; 1. “the smoker guy” will be across the street from the scoreboard, 2. the food will be delicious. i
really enjoyed cooking at the games last year, and look forward to an even better season in 2010.
— mike hoy

What’s the hottest temp that I can safely run my 108 at and for how long?

Jim,
Temps of 375 to 425 should be no problem. Keep her stoked up. Build a bigger initial Fire and Feed the wood more often to maintain higher temps. Also put fire brick in the bottom of the firebox; under the grate and some days ( when it’s wet and humid) on the top of the firebox as well. It helps channel more of the heat into the cooker. You might also use pizza stones on the racks.
Jim, send us some pictures and an email about your results with the
Lang BBq Smoker when you can.
BestRegards,
Ben Lang

Ben,
I still can’t believe I ordered my smoker on the 23rd and I was smoking on Christmas Eve! I couldn’t be happier with her. Christmas Eve she smoked a fabulous prime rib and couldn’t help myself on Christmas, so I fired her up again…ribs and chicken. I’ve attached some pictures.
Thanks again!

Justin G. South, Esq.
Huntsville, Alabama 35801

Hi Ben and The Crew,

I have had my 60 Patio for 5 months now. I just wanted to let you know how glad I am that I chose a Lang. I previously owned 2 less expensive, cheap quality BBQ cookers over the last 15 years. One was a horizontal style cooker and the other was a vertical style, both with offset fireboxes.
Maintaining a steady temperature with them was very challenging. Due to the opening between the firebox and cooking chamber to let in the heat & smoke in those types of cookers, a large portion of the cooking chamber space is wasted. You can’t put any meat too close to the opening because it will burn. In my search for a new cooker, I learned about your “reverse flow” design. This design is why I chose a Lang cooker. It made sense to me. I have to say thank you for building your line of cookers this way.
When I opened up my new Lang cooker for the first time I new immediately that this was something special. Your design is brilliant. The heated flue produces even heat throughout the cooking chamber. The “V” groove on top of the angled flue takes the excess grease to the drain, making cleanup a snap. I like to cook with all-wood fires, and I can’t believe how “clean” the fire burns. My BBQ has never tasted better! My only regret is not buying a cooker from you earlier. Anyone out there thinking of buying a new cooker, from a newbie to a seasoned pro or anyone in between, should buy a Lang. I have recommended your cookers to all of my friends. When the time comes for me to buy a trailer BBQ rig, I will
buy it from you. So if you should retire or close the business, give me a heads-up so I can get one. I don’t want to be stuck buying an inferior cooker from someone else. I also want to thank you and your crew for the excellent customer service you provided to me. Ben, I think on one phone call you gave me about 20 minutes of your time, answering all of my questions. That is very rare these days. Also, please say thank you to your craftsman in the shop actually building the cookers. They did an excellent job on mine. If I ever am out in your neck of the woods, I would love to stop by for a visit and say hi. I have attached some photos so you can see what I’ve been cookin’ so far.

Thank You,
Jeff Krbec

We got married in June

We got married in June and decided to buy a Lang 60 smoker from you guys instead of paying a catering bill! We were a little nervous that we wouldn’t use it much after the ceremony and boy, were we wrong!! We’ve probably used our smoker more than a dozen times in the past three months and look forward to using it for years to come!
Sincerely,
Todd and Wendy White

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