QUESTIONS about Lang BBQ Smoker cookers and charcoal grills and ANSWERS from Ben Lang.
Q&A Q: Are all your smokers 1/4 in steel? A: Yes, our BBQ smokers are all 1/4″ plate thru-out. Q: Do you also make insulated fireboxes? A: When materials are this thick and all-welded in construction; they hold their heat extremely well and don’t need the insulation like thinner gauge meta l machines do. ~ Thanks for Looking … Read more
We always get questions about how to care for Lang BBQ Smokers. Some of our customers have been kind enough to share their tips and photos.
Along with a great testimonial from Tom, we received a request for directions on how to clean the Lang BBQ Smoker chimney. Ben Lang replies in this post. Cleaning a Smoker Cooker Chimney I have had my Lang for a couple years now and I couldn’t be happier with it. I have the 48″ patio … Read more
We asked – Why? While a rotisserie could be fitted in our smokers we don’t offer one. We prefer to let the heat move around the meat in our reverse-flow smoker cookers, rather than moving the meat around in the heat, as in rotisseries. photo credit – the two whole hogs photo above is from … Read more
Q: Regarding the 60 Model Original, is there room enough to smoke between 10-15 pork loins? Most of the loins I get are in the 8-10 lb range. The reason I am asking is that I was asked to cook for a graduation reception and they are planning on 300 people. I figured about 1/4lb of … Read more
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 … Read more
If you were at the 12th Annual Big Apple Barbecue block party in New York City on June 7th and 6th, you would have been able to taste some yummy barbeque cooked on a Lang BBQ Smoker Cooker. Video of Billy Durney of Hometown BBQ, NYC … “cooking on a Lang”! [youtube=http://youtu.be/etp2Abv2zt8] Check out … Read more
Some of the guests on our Lang Forum were recently chatting about smoking a duck. Thanks Tom L and MysteryMunchies for bring up the topic of smoking duck and sharing recipe tips.
Q:
I have a few questions, when I was considering a smoker I was considering a Memphis Pro Pellet grill after further research it sounds like you cannot achieve a smoky flavor with these. What I did like was that you can maintain a constant temp at 225 degrees. My concern with the Lang is being able to control the temp.
I am a caterer by trade and am looking for a wood smoker. Please can you let me have your various pricing options. Delivery would be to the port of Durban South Africa. I am unsure of which product would suit me best and am happy to take your advice. I may or may not be in a position to purchase due to currency rates but it would be good to get a rough idea of what this product would cost.
