ANNOUNCEMENT – NEW Model Smoker Cooker

March 17, 2014

Lang BBQ Smokers Announces the NEW mode 84″ Fat Boy Deluxe

84" Fat Boy Deluxe


Call 1-800-462-4629 or email the plant for additional info.

Smoker Cooker Champion from PA

March 15, 2014

A picture of my first competition using my 48″ Deluxe … took grand champion!

Imagine what I could do with a 60 Deluxe send one up north here so I can advertise Lang Smokers lol !!! Oh I live in PA no one has one before!! Thanks hell of a smoker! Kevin (kpq-BBQ)smoker cooker grand champion in Pennsylvania

Smoker Headed to Oklahoma

March 15, 2014

This Hemi is heaed back to Oklahoma with a new Lang BBQ Smoker!

Lang Smoker Cooker Oklahoma

Does duck taste good cooked in a Lang BBQ Smoker?

February 12, 2014

Some of the guests  on our Lang Forum were recently chatting about smoking a duck.  Thanks Tom L and MysteryMunchies for bring up the topic of smoking duck and sharing recipe tips. Read the rest of this entry »

Memphis Pro Pellet vs Lang BBQ Smokers

February 11, 2014

Concerns about Maintaining the Smoker Cooker Temperature


I have a few questions, when I was considering a smoker I was considering a Memphis Pro Pellet grill after further research it sounds like you cannot achieve a smoky flavor with these. What I did like was that you can maintain a constant temp at 225 degrees. My concern with the Lang is being able to control the temp. Read the rest of this entry »

Want to be cook’n on a Lang in South Africa

February 10, 2014

An International Shipping Quote

I am a caterer by trade and am looking for a wood smoker. Please can you let me have your various pricing options. Delivery would be to the port of Durban South Africa. I am unsure of which product would suit me best and am happy to take your advice. I may or may not be in a position to purchase due to currency rates but it would be good to get a rough idea of what this product would cost. Read the rest of this entry »

Spring 2014 Q-School

February 5, 2014

Q-School Barbecue Cooking Classes

April 4th & 5th

Chef Paul KirkLearn smoker cooking from a professional, Chef Paul Kirk. Read the rest of this entry »

Question from the UK

January 27, 2014

DJ BBQ and Lang BBQ SmokersA question from the UK and a mention from DJ BBQ

Read the rest of this entry »

Low, Slow Turkey = Happy Thanksgiving

November 14, 2013

Fire up Your Lang Stick Burner and Wow Your Guests

The smells of the holidays are glorious and make your mouth water just thinking about it. Check out the recipes for turkey and goose we have put together for you. Our first recipe is for the intermediate cook, but we have included simple recipes as well. They either skip the brining step or the rub step while still promising great flavor. Check them out to see which are best for you.

Traditional Smoked Turkey

Prep Time: 35 min
Cook Time 6-8 hours
Cook Temp 225 degrees
Probe Temp 160 degrees
Turkey: 22 lbs
Yield: 12 servings
Level: Intermediate

The first step in preparing your turkey for the grill is to brine it. Instructions are below

Turkey Brine:

1 gallon water
2 cups salt
3 cups apple juice
1 cup bourbon
1 tablespoon black peppercorns
1/2 cup light brown sugar
1 (22-pound) turkey

Mix the water, salt, apple juice, bourbon, peppercorn, and sugar into a 5-gallon bucket lined with a resealable bag. Stir until the salt and sugar is dissolved. Add the turkey to the bag with the brine. To an ice chest with a garbage bag liner, add the bucket and surround with ice. Keep in a cool place and let brine 6 hours or overnight. Turn the turkey after 3 hours. Remove turkey from the brine and pat dry with paper towels.
In addition to the brine and rub you will need olive oil to prepare the turkey for the rub

While the turkey is brining prepare the rub for next step

2 tablespoons salt
1 1/2 tablespoons ground sage
1 1/2 tablespoons thyme
1/2 tablespoon black pepper
1/2 tablespoon
3/4 cup white sugar
1 1/2 cups paprika
3 3/4 tablespoons onion powder
Mix ingredients together and store in an air tight container for up to 6 months.

You will need olive oil to prepare the turkey for rub

After brining, rub the turkey with olive oil and then massage the rub mix onto and into the turkey.

For grilling you will need:

Hickory wood for your smoker/cooker (or equivalent)
Prepare your smoker/cooker and heat to 225 degrees.
Take the turkey and place on the grill
Insert a probe thermometer in the thigh to keep a check on the temperature as it cooks. Close the lid, venting properly.

The temperature should remain constant at 225 degrees F. Add wood when needed to maintain the temp for even cooking.

After 1 hour, check the turkey, if the skin is golden brown cover with foil. Continue cooking for 4 to 6 more hours or until a probe thermometer reaches 160 degrees F.

Remove from the smoker and let rest 20 minutes before you carve.

No Rub Smoked Holiday Turkey

November 14, 2013

Cook Low and Slow on your Lang BBQ Smoker®/Cooker

This recipe has no rub and can be put together rather quickly.
Preparation Time:-30 minutes
Brining Time:- overnight
Choose a turkey that weighs 21-23 lbs.

• 1 gallon vegetable broth
• 1 gallon water
• 1 cup non iodized salt
• 1 cup brown sugar
• 1 tablespoon peppercorns
• ½ tablespoon allspice berries
• 1 inch cube chopped fresh ginger

Mix salt and sugar with the water in large pot. Bring to a boil, stirring to dissolve all ingredients.
Cool brine.
Pour into brining container of your choice
Mix in the remaining ingredients.
Put your turkey in breast side down and place a weight on top to ensure that the turkey remains fully immersed.
Refrigerate overnight and turn the turkey and rub in brine occasionally.
One more step and your turkey is ready to smoke.
When the brining time is up, remove your turkey from the brine and drain over the sink. Place it on a board and pat dry with kitchen towel.
Place the turkey in the refrigerator and allow to dry for a further 24 hours. Now it’s time to go fire up the grill and smoke that turkey! Cook low and slow at 225 degrees until your thermometer reads 160 degrees.


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