The line between an amateur’s passion and professional aspirations can get pretty blurry inside the fragrant cloud that hovers around a smoker at midnight. And R. Scott Hanson is hardly the first homesick Texan to find solace by taking the pepper-encrusted bark of a big brisket into his own hands.
Crew of the United States Coast Guard Cutter Mackinaw enjoy some down time with a BBQ feast cooked on a Lang 60″ Deluxe Smoker with Chargrill.
You can’t help feeling the excitement when this new Lang 48 Patio Deluxe Smoker mounted with wagon wheels is delivered to Fired Up Brews and BBQs.
The Lang team helps you start a fire to get your smoker hot and ready to cook cleanly, revealing tips and signs to show that the burner is ready.
Watch this video clip and then you’ll want to plan a trip to the Lang BBQ kitchen located in Nahunta, GA.
Generally speaking, as Americans, we don’t typically connect barbeque with Singapore, but Lang does, and so does Chua Jett Yong, a young man with big aspirations and a Lang by his side.
Well, Big Jim’s back with another tutorial. This one’s on his method for preparing two whole pork butts on his 36″ patio.
In this informational video, Big Jake takes us through a step-by-step video manual on making a smokeless, clean fire with his Lang 36.
Ben Lang offers you the best insights and it couldn’t come from a better source than the designer himself.
You’re going to get a lot out of this video. You’ll see an evaluation of the Lang 36 after three years of use with “Big Jake.”