Dan Poulos

Ben Lang shows you how to heat up and clean a Lang 60 BBQ

Watch Ben Lang explain how to heat up your Lang BBQ Smokers® smoker cooker as well as how to clean after use using self made steam. He demonstrates this all on the Model 60 Deluxe.

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Mark “Tubby” Troupe and His Lang 36 Patio BBQ

Mark “Tubby” Troupe talks about his Lang BBQ Smokers® model 36 at the 2011 Que by the Sea competition. He’s used it a total of about 15 times and for good reason! He explains his happiness towards his smoker cooker and even mentions how he is interested in an upgrade- wanting more area to cook on. Tubby talks about his style and his preferences as well.

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Well Ben,

Your cooker, smoker made it to Longmont, Co, on Thanksgiving am.

Gordon and his 77 ford f-150 loaded with new smokers arrived at 7:00 am. We proceeded to unload my 36, with no problems. I used my portable folding rams which I use on my small 4’X8’ trailer, to help with the unloading,  safer  not to wreck that Beautiful new well-built smoker!!!!

We got everything unloaded and helped Gorden get his load all tide down, and gave him some short cut to his next delivery. I paid him, and wished him a safe trip. Quit impressed with that smoker, the welding, just the craftsman ship just looking at the smoker I knew it was the best built smoker I’ve ever own, then going over to look at that rip-off Chair_Griller I just bought this year, and used it twice, could not make heat and with the Chinese Steel, I called it License plates material it burned up the offset fire box, with charcoal!!! So I got the smoker in my back yard, and what a well built well engineer smoker, I was slow cooking a 13 lb. turkey in our weber genies, using Bill Anderson’s Competitions BBQ Secrets, to do a turkey,

324 degrees and 4 hrs., came out perfect, the moistest turkey I’ve ever eaten, 63 years old, brought up on a farm, worked construction for 40 years. So I started a fire in the new Lang”s # 36 patio, was not intimated with the smoker , watch your video, and open all the door, and pin wheels and watch the fire, carefully, very dry and windy in Colorado, got to be careful with the fire, brought it up to 300 degrees and washed her down, after oiling everything down on the inside, with cooking oil.

Brought it back up to 300+ degrees, and washed her down again, threw some old oak whiskey barrels that we had here for over 20 years, very little wood is used to make a good fire, AND BRING UP THE TEMPERATURE, put the damper on the smoke stack on 3/4 shut and let it smoke for 2 hrs., watching for the fire trucks to come,I’ve have lousy neighbors!!!!!

So Friday I went out and started a good fire with oak pieces and to get the cooker up to 300 degrees, closed everything up and let the fire settle down and added charcoal, don’t have good hard wood out here only Pine and Pine all kinds of pine, Got my ribs all ready mustered and seasoned, and room temp, got everything down to 230 degrees and started cooking the 2 racks of St Louis style ribs, 3-1-1- Bill Anderson, just like he said in his book, I even made a finishing sauce, using sweet baby Ray’s BBQ sauce, with real honey, apple cider vinegar garlic, oil and fresh ground pepper, warmed on the fire box of the new Lang. Flipped them over after hrs. and sprayed em with apple juice, and the 3 hour spayed them again with apple juice, rapped them in aluminum foil for another hour, I was using hickey chunks and apple chunks for the first hrs. and only charcoal to heat with works great getting better with the new machine, very easy to control the heat, easy. took the ribs out of the foil, and used my new sauce on the bone side let it set half hour, flipped the ribs over more sauce on the meaty side, and told my bride the ribs will done soon, after the half hour brought them in the house covered the let sit for 15-20 minutes, made my Bush’s beans modified on the fire box with honey, mustard spicy hot stuff pepper a little garlic warmed on the fire boxed, so now weight on Mary’s response to the new Smoker, She did not like the ribs I did on The Chair Griller, too Smokey tasted lousy, Mary tell it like it is,. So she take a bite and tries the beans and took some more rib, she turn, and said” the best ribs I ever Eaten!!!!!!, and after words I asked her if she had any heart burn she said no.

So Ben we had a great Thanksgiving, and thanks again for all your Help, and building such a Great Smoker.

- Dave, Longmont, Co, 24 Nov 2011

If you or someone in your family has a Lang BBQ Smoker Cooker on their Christmas list, “BBQ BUCKS” are a great way to play Santa.

BBQ BUCKS, are now available online in denominations of $5, $10, $20, $50,  $100,  $500 and $1000. They can be applied towards the down payment on a Lang BBQ Smoker Cooker as well as the purchase of goods. Click here to find out how you, your family and friends can purchase BBQ BUCKS on our website.

Click here to buy BBQ Bucks

Planning to purchase: In 1-3 Months

How I found this site: internet search

Questions/Comments: I am interested in purchasing your Lang 60 Original, likely in the next week or two but I need to have a few questions answered.

1.) What would be the cost of shipping the Lang 60 Original to my home in Ocala, FL?

2.)If I choose to pick it up in person at your Nahunta, GA shop, what are your weekend hours?

3.)Is a thermometer built into the unit or is that an add on?

4.)If I pick it up are Lang 60s ready to haul out as is? Or are some other additions needed to tow them and make them road legal?

5.)Related to #4, from what I can see on the State of Florida sites the trailer would not need to be titled as it is under 2,000 pounds in weight. Since you no doubt, sell many of your units to Florida clients, is that your understanding as well or would I need a Florida plate on it to tow it home to Florida?

Thank you for your time and attention

Tom King

Ocala, FL

Hello Tom,

Some   tag their  bbq smokers; others don’t. I believe your interpretation of the law is correct.

Delivery fee to you is $400. due when it arrives.

Weekend pick ups are okay when prearranged and not on  home football weekends.

Lang BBQ Smokers come with a heat gauge, extra gauges can be purchased.

The  bbq units are road ready and require a 2″ball for towing ; with a four-way flat hook up for the trailer lights. Thanks for your e-mail and thanks for Looking at Lang BBQ Smokers.

Our model 60  is a great all around size machine. Hope to serve you up one soon.

Regards,

Ben Lang

Lang 60 BBQ Smoker Cooker

Questions/Comments: Is it possible to get either the 36 patio or the 48 Patio with a sliding second rack rather than the standing half rack that comes standard? If so what is the extra cost? What are the benefits to the standing half rack that I may be missing? Another option I might be interested in is a removable ash pan, or would that take to much space away from the fire box?

Looking forward to having a Lang in my yard soon!

Allen Anderson

ALLEN WE ARE GLAD THAT  YOU ARE Looking forward to having a Lang in YOUR backyard soon!

The Lang BBQ 48 and the  Lang BBQ 36 are both available with the sliding upper rack at no extra charge.

Most folks when cooking are using only the lower primary racks which take care of the majority of their cooking and prefer the openness of the cooker without the sliding rack brackets welded inside the cooker doors. The upper rack is an after thought to the cooker and is for side dishes (beans Potatoes ,etc.) to expand your cooking area when needed and does work well  when made with the sliding upper rack system. No ash pans are available for the firebox, they want last in the heat of the flame. We suggest that you add a layer of firebrick to the bottom oft the firebox under the fire grate. Makes it easy to scoop out ash and  transfers  more heat into the cooker and less out to the ground. Makes our BBQ Smokers even more of a wood miser.

Thanks for Looking and Buying Lang BBQ Smokers Regards, Ben Lang

Also watch The How To Pick A Lang BBQ Smoker Cooker Video

Dry hard wood of any kind, when burned clean; so that it get’s hot, will caramelize and brown the food rather than smoke it up; which is where the bitter taste comes from.  Fruit woods add to the sweetness in flavor and  when burned green (unlike dry hard woods)tend to be sweetest. They also work best when used with a base of hardwood burned to coals .

So always run  your wood burning  smokers  hot and clean so that you get the results you desire at whatever temperature you chose.  That way you will have a subtle smoke flavor to the bone and beautifully cooked  picture perfect food every-time.  And Having a Lang BBQ Smoker  will take the worry out of  BBQ for you.

Thanks for encouraging us  to “get with-it”  on the cook book. Hope to e-mail you about one soon.

And thanks for  these questions they are the type that will be the backbone of our BBQ CookBook .

Best Regards,

Ben Lang

3 Trophy Winner

First in ribs, Second in Chicken and Over all champ. Power to the LANG. - D.j. Watkins

Yes. The 36 Lang patio is just like all our Legendary Lang bbq smokers and has the reverse flow heat baffle, which is a Meat Searing Bar-BQ Griddle in a Lang BBQ Smoker. That’s why Lang is a better barbecue smoker by design. The best part is that it cooks just the big barbecues do, no difference. Best results in the world. Goof-proof everything.

Check out the videos on YouTube, many find them very helpful.

Also our FaceBook fan page offers good bbq interaction.

Hope this helps and happy grilling. hope to get you cooking with a Lang Bbq Smoker soon.