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 »
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 »
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 »
April 4th & 5th
Learn smoker cooking from a professional, Chef Paul Kirk. Read the rest of this entry »
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
The first step in preparing your turkey for the grill is to brine it. Instructions are below
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
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.
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.
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.
No Rub Christmas Goose
12 lb goose
Preparation time 15 minutes
Marinade time 3 days
Cook time 8 hours
Thermometer probe 180 degrees
This marinade for your goose will provide 41/2 cups and will take about 15 minutes to prepare.
You will need:-
• 2 1/2 tablespoons salt
• ¼ cup of sunflower oil
• 1 ¾ cups or chopped onions
• 1 cup or red grape juice
• ¾ cup or sweet sherry
• ¼ cup honey
• 4 cloves garlic crushed
• ¼ cup soy sauce
• 2 teaspoons cayenne pepper
• 1 teaspoon thyme
• 1 teaspoons rosemary
Mix all the ingredients for the marinade and adjust salt and other ingredients if your goose is smaller or larger than around 12 lbs. Cover the whole bird inside and out with the marinade and then marinate for 3 days. Using a plastic bag allows you to turn the goose twice a day.
After 3 days, put your goose on a roasting rack, turning it every half hour for a few hours to dry. Your goose is now ready to smoke.
Cook your goose on your smoker at 250 degrees until your thermometer probe reads 180 degrees, approximately 8 hours.
Your goose will cook best if you have a pan of water underneath as it smokes.
Let your goose rest at least 15 minutes before serving
Ben, I hope everyone is doing well. I am going to leave several printed copies of the attached letter to Santa throughout my house in hopes that my wife finds and reads them. I am really dropping huge hints for her, so we’ll see how it goes. I thought I would share the letter with you just in case “Santa” calls with any questions about a 60D on wheels. I hope to order one soon! ~ Wesley V.
Northeast barbecue enthusiasts will have the unprecedented opportunity to purchase a Lang BBQ smoker® at the Smoke@ICC barbecue competition in New York City on Pier 57, Saturday, September 28. Ben Lang is bringing his smoker/cookers to the competition and the contestants will be “cookin’ on a Lang”.
The setting will be magnificent with the NY skyline and harbor as the background. In a rare opportunity, and at great reduced prices, Ben Lang will sell the five 60 Deluxe models the contestants will be using, as well as a 36 Patio Original and the 84 Kitchen model. All will be pre-seasoned and ready to cook the best barbecue you have ever made. Just call the factory office at 1-800-462-4629 for the show’s special rate and to purchase yours. Or, if you are attending the show stop at the booth and make your arrangements there.
General admission tickets are $65 and include world class barbecue cooked by all ten competing teams and unlimited beer. The festivities begin at 5:00 pm. VIP tickets are available at 85$ and include early admission, a cooking panel discussion and a live fire cooking tour.