QUESTIONS about Lang BBQ Smoker cookers and charcoal grills and ANSWERS from Ben Lang.
Review of the dreaded STALL in the Huffington Post article “Physicist Cracks BBQ Mystery” By Meathead. read more
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 … 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 … 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 … 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 … 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 … 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.