NEW Recipe for Christmas

December 19, 2014

Espresso & Chipotle Smoked Ribeye Roast Recipe

Espresso & Chipotle Smoked Ribeye Roast


BBQ Cooking Classes

December 18, 2014

Not sure what to get your favorite pitmaster for Christmas?

Ben Lang

Ben Lang is hosting the next Q-School smoker cooker classes with Chef Paul Kirk. A seat at one of two March classes would make a great present! read more about the classes here.

Q-School BBQ Smoker Cooking Classes

Purchase BBQ cooking classes at the Lang Q-School for Christmas online.

Chef Paul Kirk will be teaching the next classes on March 20th and 21st.

Thanksgiving Turkey

November 26, 2014


Ben Lang and the Lang BBQ Smoker team wishes you a Happy Thanksgiving and has a NEW smoker cooker recipe for Thanksgiving Turkey Read the rest of this entry »


November 24, 2014

Chef Paul,

Thank you for sharing everything BBQ at you class at Lang.

Quick question: brisket. I just ordered a case of black angus 17-19 lb briskets. I know in class we separated the point from the flat so we could all eat lunch, but how would you handle the whole brisket. I’m thinking to cook them to 165/175 degrees, then separating point and flat and finishing at 195 degrees. Can you let me know if this sounds right. Also, typically, how much longer does the point take to finish?

Thanks again. I certainly learned a bunch of new tricks, enjoyed the class, and appreciated your wiliness to share.

Warm regards,

B.Wilcox from New Hampshire



I suggest that you cook the whole brisket to 185º degrees F and then separate them, both are eatable and some what tender at that temperature, but I prefer to cook them to 195º degrees F and then serve. I will put the point in and cook an additional 1 to 2 hours to render it out, but you can eat and enjoy it at 185º to 195º. I hope this helps.
Chef Paul

NEW Smoker Cooker Recipe BLOG

November 24, 2014

The Lang BBQ Smoker team is happy to announce the launch of a new smoker cooker recipe blog.

Check out the RECIPE BLOG

smoker cooker recipe blog



October 24-25, 2014 Georgia/Florida Tailgate Bar B Q Cookoff – Jesup, GA

October 29, 2014

The Lang Team Wins Grand Champions for the second year in a row!

grand champions

Soon to be Cookin at Rusty Wallace Ford. Come by, get you some barbecue on a Lang; and take a test ride

October 13, 2014

rusty1 rusty2

Q-School Classes ~ November 14th and 15th

October 7, 2014

Smoker Cooking Classes

All welcome!!!

Come learn some smoker cooker cooking techniques from Chef Paul Kirk.

Q-School Classes Nov. 14th & 15th

read more about it and sign-up online

Fiddle ‘n Pig Shindig Annual BBQ & Bluegrass Festival

September 17, 2014

Fiddle 'n Pig ShindigAnnual BBQ Competition

Sep 19 – 20 , 2014

The Lang BBQ Smoker competition team will be at the Fiddle ‘n Pig Shindig Annual BBQ & Bluegrass Festival next weekend for the BBQ competition.

Corree Wood Schurman and Brad Kay are the 2014 Lang BBQ Smoker competition team.

This will be the last competition before our team will be off to the Sam’s Club National tour in Arizona. Brad Kay says they will be “honing our timelines, staying on course for Bentonville, AR”.

Lang Cooking Team Headed to Nationals

September 15, 2014

The Sam’s Club National BBQ Tour

The 2014 Lang BBQ Smokers Competition Team is Corree Wood Schurman and Brad Kay. They placed 5th in the overalls in Marietta, GA and moved on the the Sam’s Club regionals in Southhaven, MS where their overall position was 2nd place with a Grand Champion Reserve! Now they are headed to the National Sam’s Club competition in Bentonville AR on Sept 27th!!!!

The 2014 Lang BBQ Smokers Competition Team Story

Read the rest of this entry »


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