Comments for Lang Smoker Cookers's Blog

Comment on Cook For A Crowd With Lang BBQ Smokers by Don Salfen

Don Salfen — Tue, 30 Apr 2013 02:30:43 +0000

Lang Smoker Users in Northern California. I am interested in the Model 108 and was wondering if their is anyone in Northern California with this model or one similar that I could possibly see first hand, without traveling to Georgia.
Look forward to hearing back from someone soon

Comment on How to prevent BBQ grill explosions by Lang BBQ Smokers

Lang BBQ Smokers — Tue, 15 Jan 2013 01:26:50 +0000

Cooking with wood is a lot safer fire control

Comment on Happy Holidays by Ben Lang

Ben Lang — Thu, 20 Dec 2012 12:28:51 +0000

Griller Feedback

“Ben, I bought the 36 patio model from you and it was delivered last Feb (2012). I wanted to wait on commenting on it until after I had an opportunity to try it and get used to it.

I have cooked pork, ribs, whole prime ribs, beef tender loins, pork tender loins, chicken, sausage, boudain, hamburgers, and other things. I am here to tell you that this is absolutely bar none, the best smoker pit I have ever used.

I did get the SS upgrade on the racks and I highly recommend that to those that are going to purchase one these. I have cooked for as many as 38 people using this smoker. Everyone keeps telling me that I need to open up a restaurant because the food coming off this pit is so great.

Thanks so much for such a great smoker and my next one will be the 48. I will also tell you that I had a neighbor that had bought a custom pit out of Houston, TX and it does not even come close to cooking as good as this one. The reverse flow is fantastic.

Thanks Chris”

Comment on Apple and Spice Brine by Stuffed Turkey on Smoker Cooker « Lang Smoker Cookers's Blog

Stuffed Turkey on Smoker Cooker « Lang Smoker Cookers's Blog — Fri, 14 Dec 2012 15:56:44 +0000

[...] Apple and Spice Brine for 24 hours. [...]

Comment on Temp holding steady for 32 degrees by george White

george White — Wed, 07 Nov 2012 20:45:08 +0000

Hello very nice cooker, I am one of those guys that like fabricaring and making my own smokers. I have made about 12 over the past 20 years, all of the pull types. Now that I am getting older the big one are hard for me to make so I have been working on a few smaler one. My question is how big around is the stack and how tall is it? That is crucial to make it draft correctly as you know. I would appreciate any information.

Comment on How Many Pork Butts? by SHARECROPPERS CATERING

SHARECROPPERS CATERING — Wed, 10 Oct 2012 16:51:59 +0000

THE BUTTS WE COOK AVERAGE 9LB UNCOOK U CAN CAN FIGURE 40 PERCENT LOSS AFTER COOKED FOR A HUNDRESD WE FIGURE 5 OZ COOKED PER PERSON I COOK ON A OLD HICKORY PIT ICAN COOK 40 TEN POUND BUTTS AT A TIME THIC COOKER HAS A CONFECTION FAN TO COOK FASTER AND MORE EVEN THAN MOST SMOKERS

Comment on Patio 36 Smoker Pit by Jerry Barker

Jerry Barker — Wed, 10 Oct 2012 12:47:21 +0000

I have a Patio 36 and love it.
I called about a month ago asking about the posibility of making the 36 patio mobile. Putting it on a small trailer that can be towed. I was told that something may be in the works. Is there any update on this?

Comment on Southern Barbecue Class with Chef Tim Handy by Grand Champion Cooking on a Lang 84 « Lang Smoker Cookers's Blog

Grand Champion Cooking on a Lang 84 « Lang Smoker Cookers's Blog — Tue, 11 Sep 2012 17:08:16 +0000

[...] You’ll probably remember hearing about Tim Handy’s cooking class back in March. [...]

Comment on 1st Place in Chicken at the Pacific Northwest BBQ Association by Michael Mattox

Michael Mattox — Thu, 02 Aug 2012 15:30:44 +0000

Great news congrats. Just purchased a Lang 36 try to follow in your footsteps

Comment on Wining Smoker Cooking Competitions with a Lang by this site

this site — Mon, 02 Jul 2012 07:35:56 +0000

Excellent blog here! Also your site loads up fast!
What web host are you using? Can I get your affiliate link to your host?
I wish my site loaded up as quickly as yours lol