Professional smoker cookers for chefs and catering.
The Pacific Northwest isn’t typically well known for traditional barbeque. Most BBQ restaurants use pellets, gas, gas assist, wood chips or liquid smoke. J&C uses all oak wood in their smokers which provides a more traditional, complex flavor profile.
Melvin’s Legendary Barbecue in South Carolina is going back to cooking their meat over all wood.
Parphilios from Isreal appreciates the quality and the excellent craftsmanship of the Lang Smoker Cookers so much that he owns a fleet of Lang BBQ Smokers and still adding more Lang smokers to the family!
Ben wants everybody to know that you can take delivery of any size Lang BBQ smoker that you desire. There are plenty to go around. Start thinking of your Christmas Gift!!!
Billy Durney cooking on his 108 Lang BBQ Smoker on Good Morning America!!
Check out these great photos Bobby from Chicago Bad Boys BBQ and Sausage Co. sent us.
“… we were down there about a month ago from Iowa to pick up our 84″ deluxe model smoker and have to say this is the best smoker I have ran. It works great and the food coming off of it tastes like no other.” ~ Jeremiah Q more about the 84 Deluxe Lang BBQ … Read more
Headed Back to Tennessee JC’s Family BBQ in Harrison, TN just picked up their second Lang BBQ Smoker – a Model 108. Best wishes cook up that delicious country style cooking on your new 108.!
Not many people don’t know that we make fire pits. Because of the heavy steel used it’s not really practical for shipping long distance. However it can be combined with a smoker cooker order.
The fire pits can be used in colder weather to keep warm. Some of our smoker cooking students sat around them in our November Q-School.
