The Smoke On The Water BBQ Cookoff and Music Festival (aka SOTW) took place the weekend of April 6th and 7th at Bickley’s Lake in Thomaston, Georgia. Lang BBQ Smokers® was a sponsor of the BBQ competition which was a fundraising event for the local volunteer fire departments.
Southern Barbecue Class with Chef Tim Handy
Chef Tim “JT” Handy sent us some pictures from their last BBQ class. He told us that everyone loved cooking on the Lang!! And that we should expect to get a visit from a couple of class member thinking of buying a smoker cooker!
Check out the photos from JT’s class.
BBQ Ambassador Trybe Targeting
Ben, We had our first event this past weekend at the Jacksonville Beach Pavilion area, for the Great Seafood Festival. Promoting the new Garland Jack Secret Six sauces. I enjoy … Read more
Wait Time For Delivery
Dear Charlie, The Lang 60 org BBQ Smoker delivered is $2990.65 paid to us prior to shipment and $500 paid to the delivery man when he brings you your cooker. … Read more
Spring BBQ Smoker Cooker Class
We’ve had lot’s of people asking for more smoker cooker cooking videos and smoker cooker classes. Recently, James from Toronto, Canada contacted us. He is looking to open a BBQ … Read more
Photos from a Fan
ROCBBQ sent these photos … featuring some Lang BBQ Smokers!
The first few are of Lang BBQ Smokers but look for the fire pits in the other photographs.
Is a 36 is the one for me?
When trying to select the size smoker cooker model that is right for you, you probably have a lot of questions. Some like to email questions, some start conversations on our FaceBook page, others are fine with the video that Ben Lang produced on how to select a smoker cooker. However we’ve had some interesting Q and A in our Lang FORUM that we’d like to share here to show you the excitement and enthusiasm.
Blake initiated this series of posts in our Lang FORUM –
“started grilling on a weber kettle a year and a half ago. got a weber smokey mountain about 6 months ago. getting results i am real happy with BUT i think some better equipment will step up my game. i grill but mostly BARBECUE on these units (butts, briskets, ribs). temps in the 240s etc.
friends who have worked with some of the finest chefs in the world tell me my food is really something special (i feel they are being sincere too and not blowing smoke up my butt).
i like the idea of a 36 because it will come up to temp faster, ill burn less wood (using logs will be new to me) AND the parties i throw at my place are smaller (by design). less cleanup ya digg? =-). 36 is in my price range too.
Lang Videos & Stick Burner Testimonial
Danny Bruce wrote: “Ben, everyone loves your videos. Would love to see a regular posting of new ones, if you have time. Maybe 1 a month? You could compile questions … Read more
Congratulations! Good Luck on the trail this year. And thanks for “Cooking on a Lang”
Hey Ben, This is Rock Moomau (Rocks Money Pit BBQ) from Va I purchased a Lang 84 Custom Deluxe late last year and have only had a chance to compete … Read more
Lang 60 Delux BBQ Smoker Cooker
Had a few questions about ordering the Model 60D including delivery time if I pick up at your location. What would it cost for these options.
· To have the same sliding full upper rack as the model 84 that can be completely removed. An additional sliding upper rack that is about the half the size of the full upper rack that can be used instead of the full rack.
– There is the option of the wider trailer, what is the cost of that?
Are there pictures of this option? Size of extra area (2’ x 6’?)
· What would be the cost of a chargrill on the 60D? If put on the wider trailer I assume you can put a bigger chargrill, what would be the cost of a larger chargrill? Does it go on the other side of the pit or still mounted on the front.