Testimonial from BBQ chef Kitty Sapp of Southern Soul BBQ
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Kitty Sapp of Southern Soul BBQ
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Sharing a picture perfect location for a Lang BBQ Smoker Cooker
Jerry sent us this photo of his new Lang BBQ Smoker Cooker.
Now that he has the setting in beautiful Titusville, Florida and his first Lang BBQ Smoker Cooker grill he plans to season and cook this weekend.
Jerry says “My neighbors are probably going to order soon. They love the cooker. Hopefully I will do it and Lang justice with my cooking skill.”
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National BBQ Rankings
Lang BBQ Smoker team ranks within the top 100!
The 2013 BBQ contests are just begining!
Brad Kay and the Lang BBQ Smoker team has participated and placed 2 contests in 2013 and has placed within the top 100 as recorded in the National BBQ Rankings. The ranking is based on over 6,000 BBQ teams. Recent contests:
2013 Cowboys Pig Out
in Ft Pierce, FL on January 11, 3013.
Lang BBQ Smoker Placed:
- Overall – 9th
- Chicken – 4th
- Pork – 8th
2013 Ziggy Dick’s BBQ Cookoff & Festival
in Naples, FL on January 4, 3013.
Lang BBQ Smoker Placed:
- Overall – 8th
- Pork – 2th
- Chicken – 9th
- Brisket – 10th
http://nationalbbqrankings.com/ranking/team/6577
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Chef Testimonial
Testimonial from Harrison Sapp of Southern Soul BBQ
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Smokin’ on a frozen lake in Iowa
Smokin’ on a frozen lake in Northwest Iowa with my Lang 48 Patio Deluxe Hybrid
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Cook For A Crowd With Lang BBQ Smokers
The Blog Smoker Cooking Tips recently posted an article “Cook For A Crowd With Lang BBQ Smokers”
The blog article outlines some of the things we are constantly promoting … in order to make a goof proof smoker cooker the heavy construction and the physical design are key differentiators from other smoker cookers.
Our quarter-inch steel plate construction makes it sturdy, long lasting and provides the metal needed to reach and maintain temperatures and cook with goof proof perfection with the perfect the reverse flow design. Available on large, trailer mounts to take to events, competitions or catering job sites.
The article discuss our smoke stack “Lang BBQ smokers actually place both the smoke stack and the firebox on the same end of the units. At first glance, this would seem like a recipe for BBQ disaster. The heat necessary for slow smoking seems to be headed right out of the firebox and up the flue of the stack! That does not happen, however. That is because Lang BBQ smokers utilize a separate baffle and flue that extends across the full length of the smokers.”
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Perfect Smokering
Testimonial from Brandon Stevens Executive Banquet Chef and Beach Club Chef of The Cloister at Sea Island, Georgia.
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Sign up for Q-School SPRING 2013
Chef Paul Kirk will be teaching 2 one day cooking classes in our kitchen in Nahunta, Georgia!
April 5th and April 6th
Call 1-800-462-4629 or Sign up online
Check out photos from the FALL 2012 Q-School on Facebook
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Just Bought a NEW Lang Smoker Cooker
Hi Ben.
As of Nov 3, 2012, The day I picked up my Lang 84 Deluxe my expectations were running high. After reading testimonials and viewing videos about your smokers, I decided to purchase one.
The smoker is all of that and more. I’m very impress with the product that comes off of this smoker. I’m a new rookie to the festival circuit, but gaining great notoriety for my barbecue at the events.
I remember the conversation that we had the day I picked up my smoker, and if blessings continue coming my way I will have to upgrade to a bigger smoker. I will like to thank all of my family members, friends, neighbors, and all of the customers that support me in all I do. Looking forward to seeing you again for a upgrade. Nice doing business with you.
Thanks, Lang Smokers ( THE BEST IN MY OPINION ) hands down. DAT-B-GOOD FOODS / BBQ.
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Smoke Signal Magazine
Check out the latest edition of the Smoke Signal Magazine. 
You’ll see our ad in the online magazine.
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Lot’s of Qs and As
I am currently in the market for a smoker and your 48″ Deluxe or 48″ Hybrid Deluxe has caught my eye. I’ve been smoking briskets and pork shoulders for the last eight years or so utilizing my Weber kettle grill and my cheap Brinkman vertical water smoker. I’ve mastered the two, but now I am treating myself to an upgrade.
Why should I choose a Lang?
There are plenty of smoker manufacturers out there and I want to know what sets you apart from the rest? What advantages do your smokers have compared to the competition?
When upgrading to a smoker that utilizes thicker-gauged steel, do you still have to tend to the fire every 45 minutes, or is that time extended due to better heat retention? I know someone who has a smoker and once he gets everything regulated and going, he doesn’t have to check the fire but very few hours.
Can you explain the Reverse Flow set-up that you use on your products? Is there a chamber along the bottom of the cooking chamber that forces the smoke/heat from the firebox to the opposite side of the cooking chamber? Any other product information would be appreciated. I am currently in Southeast Michigan and was wondering if you have a distributor in the area. I’d like to check out your products if possible. Anyway thank you for reading this and I appreciate any feedback or additional information regarding your product.
A. Yes, sir, the thicker medal does hold the heat better. The average burn time for slow cooking is every 40-50 minutes for most, with 1-2 hours burn times achieved by many. Fire management is the key. When fast cooking and grilling at hotter temps, larger fires are required with similar burn times.
Our reverse flow system utilizes an all-welded drip and grease pan, which is a griddle in a Lang BBQ Smoke Smoker. The best BBQ comes from cooking with split wood and fat searing on a clean griddle. It is moisture and flavor beyond compare and it can’t be duplicated.
Lang BBQ Smokers are authentic and offer legendary performance, second to none.
All sales are factory direct. No middle man between you and your BBQ experts. Deal direct.
WE WILL HELP YOU ANY WAY WE CAN!
Lang BBQ Smokers…Better BBQ, grilling, and smoking…by design.
~ Ben Lang
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Retiring Miltary Man Gets a Lang
Mr. Lang and company,
Let me start off by saying you have made me a very happy man. I have been bugging my wife for several years now to let me get one of your smokers. When I told her I submitted my retirement papers last week she surprised me with “ permission ” to purchase one of your smokers. Her excuse has always been; we never stay in one place for more than a couple of years and it would be hard to ship to my next Duty station. My father has had one of your grills now for many years and is always telling me his cooking is and always will be better than mine. Now I can put that hogwash to rest and tell the master his apprentice has surpassed him in ability and it’s time for him to take a seat. As soon as I placed my order last week I was on the phone with him talking trash about how I got a newer and better smoker than he does. Yes it’s a rivalry but its family, so it’s all in fun.
I am planning my retirement party for a couple of weeks after your smoker arrives. I cook for my guys once or twice a month depending on whether or not we are out to sea or as duty allows. The boys in my division have heard me talk about your smokers for the last three years and now I finally have the chance to show them what’s up.
Once again let me thank you and your crew for making a great piece of hardware that I will cherish for years to come.
M. Lloyd
FCCS retiring
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Smoker Cooker Questions from MI
Questions from South East Michigan
I am currently in the market for a smoker and your 48” Deluxe or 48” Hybrid Deluxe has caught my eye. I’ve been smoking briskets and pork shoulders for the last eight years or so utilizing my Weber kettle grill and my cheap Brinkman vertical water smoker. I’ve mastered the two but now I’m treating myself to an upgrade. There are plenty of smoker manufacturers out there and I want to know what sets you apart from the rest? What advantages do your smokers have compared to the competition?
- When upgrading to a smoker, which utilizes thicker-gauged steel, do you still have to tend to the fire every 45-minutes, or is that time extended due to better heat retention? I know someone who has a smoker and once he gets everything regulated and going, he doesn’t have to check the fire but every few hours.
- Can you explain the Reverse Flow set-up that you use on your products? Is there a chamber along the bottom of the cooking chamber that forces the smoke/heat from the firebox to the opposite side of the cooking chamber?
- Is the griddle, which I assume is located at the bottom of the main smoking/cooking chamber, which directs the heat & smoke to the opposite side, removable which would allow the user to use this main chamber as a charcoal grill, or is that permanently welded in?
- Can the trailer-mounted 48″ Deluxe be modified to include the front charcoal grill? If so, how much would that cost?
- Do any of your trailer mounted units that include the front-mounted charcoal grill, contain any storage bins or containers for wood/accessories? If not, is that something that could be added to the opposite side of the trailer?
Thanks again for your time!
J. Newman
Any other product information would be appreciated. I’m currently located in Southeast Michigan (Detroit Area) and was wondering if you have a distributor in the area. I’d like to check out your product if possible. Anyway, thank you for reading and I appreciate any feedback or additional information regarding your product.
A. Yes sir the thicker medal does hold the heat better. The average burn time for slow cooking is every 40-50 min for most; with 1-2 hrs burn times achieved by many. Fire management is the key. When fast cooking and grilling at hotter temps larger fires are required with similar burn times.
Our reverse flow system utilizes an all-welded drip and grease pan, which is a griddle, in a Lang BBQ Smoker.
The best bbq comes from cooking with split wood and fat searing on a clean griddle; it is moisture and flavor beyond compare and can’t be duplicated. Lang BBQ Smokers are Authentic and offer Legendary performance second to none. Along with Brand Name Value is why you want a Lang instead of the others.
All sales are Factory direct. No middle man between you and your bbq, deal direct. WE WILL HELP YOU ANY WAY WE CAN.
Lang BBQ Smokers..Better BBQ grilling and smoking by design
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Cater Praise for Cookin on a Lang
You guys catered a Railroad party at the IBEW club in Appling, GA for CSX and I just wanted to let you guys know that was “THE BEST BARBEQUE” that I have ever eaten. My husband agrees. We ate a sandwich later and it was great even cold. I would recommend you guys to everyone! Thanks again for catering the event.
Thanks Brandy for your kind words. Our Lang BBQ Smokers are used by MANY fine caters nationwide since 1988 and they continue to get consumers praises. Thank you again for yours!
Ben Lang
Lang BBQ Smokers
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Future Testimonial – we’re going to love it
“WE’RE GOING TO LOVE IT”
This Grill will be our(my wife & I) introduction to ‘Smoking’, on a much larger scale. We are thinking of starting a small Catering business
and, I got to bring a “Manly” side to this thought/venture of ours; So, we love BBQ, we love Smoked BBQ,and we have been playing with our Weber “Smokey Mountain 18 1/2″, for a few years now (pork, beef, lamb, turkey, chicken, salmon, trout, and ext.)we think were ready for the next step up.
We have watched numerous video’s and read countless testimonies from your costumers and we’re here for a reason: your reputation is quit known and backed. Our thought is to learn on this smaller model while still being able to introduce our Menu to potential customers, and like any new venture, we hope to grow into something like your 84″ Twin Deluxe Smoker Cooker with Chargrill,(if you make that type model in a 36″ or 48″ that would be great also)so we can really bring in a full diversified menu(at least 4 main courses).
We really look forward to giving your grill a try. We know learning is the part of any venture so, again: we are fully confident in our decision to purchase a ‘Lang BBQ Smoker’, because of what we have read, and seen on ‘Youtube’. Unfortunately we have never tasted a product from a ‘Lang’, but we look forward to it.
A potential new customer;
Kaine C. Grover, and Joy Smith-Grover.
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Sugars Barbecue Cookin on a Lang!
This is Corree and Lynnae from Sugars Barbecue & Rockin’ the Smoke in Portland, OR… sending you a few pictures of us cooking on Langs.
We both ABSOLUTELY LOVE our Langs! Hands down, the best smoker out there!
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Gene Culbertson
Backwoods Bar-B-Que
Gene and Tesa Culbertson cook with Lang BBQ Smoker® cookers. They came in 5th overall in the Sam’s National Tour in N. Charleston, SC. Moving on to the next round (Regionas) in Hendersonville, Tenn.
Thanks to Lang Smokers on producing a great smoker. Our Lang 48 Hybrid Deluxe did the trick!!!!!!!!!
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Q-School BBQ Cooking Class
Low ‘n Slow and Fast ‘n Hot Cooking Class
Barbeque grilling hot and fast, and smoking a pig with hands-on cooking will teach you all the skills you need to be a first class barbecue master.
This class combines slow smoker cooking of a whole hog and hot ‘n fast barbeque grilling. The class will season and grill several type of meats including the whole pig. Instructions will also cover wood selection and fire management.
For more information and to sign up for this cooking class go to Q-School.
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Zac Brown Cooking on a Lang!
Check out what musician Zac Brown has to say about his Lang BBQ Smoker cooker!
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First Time Lang User
Hey Ben !!
I wanted to share these pictures with you.
(ribs to the right and Boston Butt below)
These were cooked by my friend Ira Trexler on my Lang 84 Deluxe.
I loaned it to him to try it out and get a feel for a Lang. Sherry Lynn and I ate supper with Ira and his wife that night.
The food was incredible. Not bad at all for a first time Lang user.
Take care, see you in Tryon. T. Whitley
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