What is the Lang BBQ Cooking APP?

It’s  APP for your smartphone or mobile device so you can review our smoker cooking guide.

The guide includes:

Smoker Cooking Time & Temperatures

Types of Fuels for Stick Burners (a wood chart for smoker cooking)

Useful Tips

Quick References.

Scan the QR code or go to phoneApp.langBBQSmokers.com to download the FREE app.

Still not sure? Read more on our Lang BBQ Cooking APP webpage.

For a FREE QR code reader enter:
didmo.com/qr
into the mobile web browser of any phone with a camera

Cooking on a Lang BBQ Smokers cooker 84 Deluxe!

Lang BBQ Smoker 84″ Deluxe

Nothing But Compliments!

Have started a small weekend business with the 84 Deluxe we purchased back in March.

Nothing but compliments on the cooker and everything we’ve cooked on it.

Thanks!

Tim and Cindy Kelly
Keep It Simple BBQ    https://www.facebook.com/KeepItSimpleBbq

Allerton, Iowa

Finished Ribs

Keep It Simple BBQing Brisket on a Lang 84 Deluxe

BBQing Ribs

The line formst at Keep It Simple BBQ

If you haven’t watched any video from DJ BBQ you might want to.  DJ BBQ always does his low and slow smoker cooking on a Lang BBQ Smokers®.

He runs the gamut with meats including unique techniques like beer can chicken.  I was dubious at first, but low and behold all 8 of his chickens cooked with a variety of flavorings looked fabulous when they were finished.

He takes barbeque seriously, and his technique for cooking ribs rivals some of the best competitors.  His “I’m a zany guy and my approach to barbecue is zany too” gives viewers a sense that while he takes his barbecue seriously, barbecue doesn’t have to be difficult.  In fact, it’s easy!

As zany as DJ gets, the end product of his barbecue cooking is absolutely mouth watering and looks as good as any pro might produce.  His methods may be quirky, but after all, it is the end result that matters.  He cooks on a Lang smoker cooker which means he has selected the best to get the best.  He appears on Jamie Oliver’s Food Tube on You Tube.

Check out the DJ BBQ playlist on Jamie Oliver’s Food Tube!

On August 25th BBQ Pitmasters aired the finale with all the finalists cooking on Lang BBQ Smokers. Ben Lang was at the event helping competitors use his stick burners – check out the video.

Each of the finalists were given an 84″ Lang BBQ Smoker to smoke a whole hog!

Check out our web page to read about the 2013 BBQ Pitmasters semi-finals and finale. We also summarize the season 5 of BBQ Pitmasters episodes 1-9. All episodes were run on Destination America and can be found on Netflix, iTunes and other streaming video companies.

All you Awesome folks at LANG,

I asked for my grill to be delivered before the first day of College Football, I received it about 2 weeks prior, which gave me time to practice my skills on my new machine. I had several friends over on Sat and they ate the best BBQ I have ever made. I am going to cook in my first competition on 2 NOV 13, can’t wait.

I really want to say thank you, so THANKS !!!

Wishing you and your buddies a great kick-off on your new Lang 36 Hybrid Deluxe patio smoker cooker and charcoal grill! And best of luck on your first competition in November! - Ben Lang

Just before the 8th Annual StarChefs.com International Chefs Congress (ICC) three day symposium, a public festival and competition – the 1st Annual SMOKE@ICC will be held.

This isn’t just any ordinary event, at this event some of the professional chefs will be given 64″ Lang BBQ Smokers for the brisket competition.

Ben Lang will be on hand to help competitors learn how to handle his stick burners with the reverse flow fire box.

The event will take place in New York City. Click here to find out more about SMOKE@ICC

This amazing email was sent to Ben in thanks for producing such a great smoker cooker. It is easy to see that prior to this Chris had his frustrations with various grills. His attempts to create “perfect barbecue” left him feeling he had fallen short every time. Chris now cooks on a Lang 36 Hybrid smoker cooker® and in one short month has turned his grilling experience around to being “close” to competition worthy grade. Chris is on his way to providing friends and family with the best barbecue possible because he is cookin’ on a Lang BBQ smoker cooker®

Howdy folks!

Just wanted to drop a note and say how happy I am with my new Lang 36 Hybrid on the run about trailer. Took delivery just under a month ago and, while I am still learning the unit, I have produced some of the best BBQ I have every made in 14 years of being a serious “back yard cooker”. So far we have cooked pulled pork, ribs, smoked chicken wings and a nice 15.5lb brisket.

The ribs that came off were he closest I have ever made to “competition” grade, along with everything else being so good it was unreal that recipes I have used for years were so much better just using this cooker and straight hickory!

Cook times are shorter, which no sacrifice to tenderness. I am no longer over smoking my meats, and they are coming off with light, delicate smoke but nice smoke rings at the same time. I have dubbed my Lang the “Stall Killer”, as I have yet to encounter a stall on anything. As a matter of fact, I am having t relearn cooking times as this unit is so efficient I over estimated the brisket cooking time and fired up at midnight when I could have waited hours before stating.

Just wanted to share my experience so far. After years of cooking on cheap offsets, I just about don’t know what to do with myself. All I can think is, holy cow what are we gonna have once I actually learn how to run this thing properly (and my wood is better seasoned!). What a fantastic problem to have!

Thank you all so much and a special thank you to Ben for taking the time to talk with me before I purchased.

Loving my Lang in Nashville!

Chris

J. Teeter sent us these pictures and a great testimonial for the 60″ Lang BBQ Smoker cooker

“Great smoker! After two years with the model 60 still as perfect as ever.”

Pork Butts cooking low ‘n slow!

The following is an excerpt from a great testimonial sent by  a new purchaser, but what made it special to me were several comments made about the staff at Lang’s BBQ smoker® cookers. To me, no matter how good a product is if the people who make, sell, ship, and deliver the product don’t have a great and helpful attitude, the perception of the product can change and the experience isn’t pleasant.  The staff at Lang’s BBQ smoker® cookers couldn’t be better.  They are helpful, friendly and offer expert advice.

Ben & team,

I just wanted to thank you again for the excellent service, responsiveness and of course, the great pit that was delivered to me Tuesday. Every member of your team from Sarah on the phone, to your welder who helped me figure out that I needed to rebuild my gate to your delivery guy was an absolute joy to work with.

 I fired the pit up about 3hrs after it was delivered, seasoned it and then proceeded to cook two of the best racks of ribs I’ve ever smoked. I’m very pleased with how stable the temperature is on the pit and how even the temperature is from left/right.

 Thanks again for the great service and the great pit. It’s been a pleasure to do business with you.

 True Tourtillott

Mountain View, CA

Northeast barbecue enthusiasts will have the unprecedented opportunity to purchase a Lang BBQ smoker® at the Smoke@ICC barbecue competition in New York City on Pier 57, Saturday, September 28. Ben Lang is bringing his smoker/cookers to the competition and the contestants will be “cookin’ on a Lang”.

The setting will be magnificent with the NY skyline and harbor as the background. In a rare opportunity, and at great reduced prices, Ben Lang will sell the five 60 Deluxe models the contestants will be using, as well as a 36 Patio Original and the 84 Kitchen model. All will be pre-seasoned and ready to cook the best barbecue you have ever made. Just call the factory office at 1-800-462-4629 for the show’s special rate and to purchase yours. Or, if you are attending the show stop at the booth and make your arrangements there.

General admission tickets are $65 and include world class barbecue cooked by all ten competing teams and unlimited beer. The festivities begin at 5:00 pm. VIP tickets are available at 85$ and include early admission, a cooking panel discussion and a live fire cooking tour.

We know that a lot of people are wishing they had a new Lang BBQ Smoker cooker. Wesley wrote to us and shared his letter to Santa.

Ben, I hope everyone is doing well. I am going to leave several printed copies of the attached letter to Santa throughout my house in hopes that my wife finds and reads them. I am really dropping huge hints for her, so we’ll see how it goes. I thought I would share the letter with you just in case “Santa” calls with any questions about a 60D on wheels. I hope to order one soon! ~ Wesley V.

Dear Santa,

I have been a good boy this year. I would like to be able to cook some amazing food for my family and friends.

In order to do this, I believe a Lang 60 Deluxe would be the best option.

The order form should look like this:

“Lang 60 Deluxe with sliding upper rack, wood grate, charcoal basket and one of Ben Lang’s famous wood pokers.”

If you have any questions, please call Ben Lang at 1-800-462-4629 or email him at LangBBQsmokers.com. He and his staff are excellent to work with!!!

Santa, your sleigh will need a 2 inch ball to pull the smoker but I think your elves can make that happen. Also, does your sleigh have brake lights? The smoker has a standard flat trailer light plug so you should not have an issue.

Please do not land both your sleigh and the Lang 60D on our roof. I have no way to get the smoker off of the roof. We had the shingles replaced in 2012 and feel that the sleigh may do some damage. Besides that, we do not have a chimney on the roof. You will have to continue to enter through the vented gas log fire place at the rear of the house as in years past.

Since you have to enter through the rear of the house, please land you sleigh with the attached Lang 60D in the back yard. My wife keeps talking about a smaller “patio” smoker so please leave the Lang 60D on the back patio, right by our master bedroom window. I will pull my truck around and get it.

Santa, I really appreciate your time and plan to cook you up some good food next year with the Lang 60D that you deliver this year. Who knows, I might even be out there cooking the food when you make it to our house in 2014. You are always welcome at our home and I am sure you would like a little variety in your Christmas Eve snacks. You probably get tired of all of the milk and cookies that you get every year.

I would like to cook you and Mrs. Clause some BBQ, ribs, turkey, brisket, chickens and some baked beans on the Lang 60D for your next visit. I’m sure that we will be in contact throughout the year so please let me know what you would like for me to send back to the North Pole. I can throw in some extra food for the elves, Rudolph and his buddies. I know they will be tired after traveling the entire world delivering gifts to all of the good girls and boys.

Please Santa, let me know if you have any questions.

Yours truly,

Wesley

We recommend that you write your letter to Santa but don’t forget to tell your friends and family about Lang BBQ Bucks – a gift certificate. Denominations range from $5.00 to $1,000.00. Great for stocking suffers, company Secret Santas, or for the ultimate smoker cooker purchase.

Read more about Lang BBQ Bucks

  Buy Lang BBQ Bucks Online

No Rub Christmas Goose

12 lb goose
Preparation time 15 minutes
Marinade time 3 days
Cook time 8 hours
Temperature 250
Thermometer probe 180 degrees

This marinade for your goose will provide 41/2 cups and will take about 15 minutes to prepare.

You will need:-
• 2 1/2 tablespoons salt
• ¼ cup of sunflower oil
• 1 ¾ cups or chopped onions
• 1 cup or red grape juice
• ¾ cup or sweet sherry
• ¼ cup honey
• 4 cloves garlic crushed
• ¼ cup soy sauce
• 2 teaspoons cayenne pepper
• 1 teaspoon thyme
• 1 teaspoons rosemary
Method:

Mix all the ingredients for the marinade and adjust salt and other ingredients if your goose is smaller or larger than around 12 lbs. Cover the whole bird inside and out with the marinade and then marinate for 3 days. Using a plastic bag allows you to turn the goose twice a day.
After 3 days, put your goose on a roasting rack, turning it every half hour for a few hours to dry. Your goose is now ready to smoke.
Cook your goose on your smoker at 250 degrees until your thermometer probe reads 180 degrees, approximately 8 hours.
Your goose will cook best if you have a pan of water underneath as it smokes.
Let your goose rest at least 15 minutes before serving

Cook Low and Slow on your Lang BBQ Smoker®/Cooker

This recipe has no rub and can be put together rather quickly.
Preparation Time:-30 minutes
Brining Time:- overnight
Choose a turkey that weighs 21-23 lbs.

Ingredients:-
• 1 gallon vegetable broth
• 1 gallon water
• 1 cup non iodized salt
• 1 cup brown sugar
• 1 tablespoon peppercorns
• ½ tablespoon allspice berries
• 1 inch cube chopped fresh ginger

Mix salt and sugar with the water in large pot. Bring to a boil, stirring to dissolve all ingredients.
Cool brine.
Pour into brining container of your choice
Mix in the remaining ingredients.
Put your turkey in breast side down and place a weight on top to ensure that the turkey remains fully immersed.
Refrigerate overnight and turn the turkey and rub in brine occasionally.
One more step and your turkey is ready to smoke.
When the brining time is up, remove your turkey from the brine and drain over the sink. Place it on a board and pat dry with kitchen towel.
Place the turkey in the refrigerator and allow to dry for a further 24 hours. Now it’s time to go fire up the grill and smoke that turkey! Cook low and slow at 225 degrees until your thermometer reads 160 degrees.

Fire up Your Lang Stick Burner and Wow Your Guests

The smells of the holidays are glorious and make your mouth water just thinking about it. Check out the recipes for turkey and goose we have put together for you. Our first recipe is for the intermediate cook, but we have included simple recipes as well. They either skip the brining step or the rub step while still promising great flavor. Check them out to see which are best for you.

Traditional Smoked Turkey

Prep Time: 35 min
Cook Time 6-8 hours
Cook Temp 225 degrees
Probe Temp 160 degrees
Turkey: 22 lbs
Yield: 12 servings
Level: Intermediate

The first step in preparing your turkey for the grill is to brine it. Instructions are below

Turkey Brine:

1 gallon water
2 cups salt
3 cups apple juice
1 cup bourbon
1 tablespoon black peppercorns
1/2 cup light brown sugar
1 (22-pound) turkey

Mix the water, salt, apple juice, bourbon, peppercorn, and sugar into a 5-gallon bucket lined with a resealable bag. Stir until the salt and sugar is dissolved. Add the turkey to the bag with the brine. To an ice chest with a garbage bag liner, add the bucket and surround with ice. Keep in a cool place and let brine 6 hours or overnight. Turn the turkey after 3 hours. Remove turkey from the brine and pat dry with paper towels.
In addition to the brine and rub you will need olive oil to prepare the turkey for the rub

While the turkey is brining prepare the rub for next step

Rub:
2 tablespoons salt
1 1/2 tablespoons ground sage
1 1/2 tablespoons thyme
1/2 tablespoon black pepper
1/2 tablespoon
3/4 cup white sugar
1 1/2 cups paprika
3 3/4 tablespoons onion powder
Mix ingredients together and store in an air tight container for up to 6 months.

You will need olive oil to prepare the turkey for rub

After brining, rub the turkey with olive oil and then massage the rub mix onto and into the turkey.

For grilling you will need:

Hickory wood for your smoker/cooker (or equivalent)
Prepare your smoker/cooker and heat to 225 degrees.
Take the turkey and place on the grill
Insert a probe thermometer in the thigh to keep a check on the temperature as it cooks. Close the lid, venting properly.

The temperature should remain constant at 225 degrees F. Add wood when needed to maintain the temp for even cooking.

After 1 hour, check the turkey, if the skin is golden brown cover with foil. Continue cooking for 4 to 6 more hours or until a probe thermometer reaches 160 degrees F.

Remove from the smoker and let rest 20 minutes before you carve.

A question from the UK and a mention from DJ BBQ

Q:

A Big hello form the UK. My name is Chris and I have been Actively looking at starting a small business between my usual job in the Royal Navy.
One of my hobbies is BBQ and especially over the last few years smoking. I have a small offset smoker in my back garden which is just big enough for a small gathering of people and have enjoyed using it immensely. I have kept it simple and have achieved great results, I mainly smoke Brisket, pork shoulder ( I believe you guys call it the butt), ribs, chicken and sides of salmon which taste fantastic.

During the summer months I went to a few events and small festivals to which there were a number of people with various food stalls, your usual stuff like hog roast, burger stands and just plain old sausages. To be honest a bit boring and the same stuff everywhere you go.

Also In between all this, one of our national magazines FHM had been running a feature with DJBBQ Christian Stevenson djbbq.co.uk he could not praise your smoker enough. This got me thinking “could I actually set up my own business and do something different?” Not one of the events I have ever been to over the years have had a person smoking meat and I for one think there is a gap in the market for this.

I know we must have people in the UK doing it and I know we do hold competitions over here, but as of yet I do not know how popular it is. I am not looking at the competition side though just purely commercial.

Recently I have been away on a tour of duty with my ship and returned just before Christmas. During this period it gave me time to think about the whole thing and I have decided to actively start looking at starting my own business. Obviously the biggest investment will be the smoker and I can’t see any other that comes close to matching yours.

I am a big fan of your 84″ deluxe (undecided on 3 of them) the one with grill, without or the wide boy. As you can appreciate I am exited at the prospect of the path I am hopefully about to take, but also a bet apprehensive as it will be a huge investment for me.
Obviously the big question is prices and more importantly shipping over to the UK.

Not knowing anybody with one of your smokers in the UK to actually go and have a look at is a bit annoying, as it would be great to actually see one up close and personal I have even considered a trip over (I have not run this by the wife yet ha ha) and see which one would best suit.

To that end I would much appreciate any information on prices and shipping costs before I make any decision on going any further with my project.

Sorry if I have rambled on a bit but as you can see I may be getting a little exited at the thought of it all.

Many thanks for your time and I look forward to a reply.

- Chris L. from the UK

A:

Dear Chris,
Thank you for your letter. You thinking is right-on. Your timing is perfect. Your choice of a Lang Smoker Cookers model #84 Deluxe is great, it has started more BBQ ventures than any other size. The reason Chef Christian Stevenson Loves using Lang BBQ Smokers because that they add flavor and moisture to his award winning barbecue and help him stay true to authentic wood cooked foods.

Normally units are shipped via freight forwarders. $1500 is typical fee for freight to your country. Lead time runs 3-4 weeks for production and allow 6 weeks on the water for shipment. With what you are planning you can wright your on ticket. It is unlimited . Any direction you want to go. What a great place to be.

- Ben Lang

April 4th & 5th

Learn smoker cooking from a professional, Chef Paul Kirk.

Cook on Lang BBQ Smokers at our Lang farm in Nahunta, GA.

Learn about:

• Cold smoking
• Hot smoking
• Barbecuing
• Grilling
• and much more

learn more about Q-School

sign up for Spring Q-School

An International Shipping Quote

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.

- Jellyfish Catering in Durban, South Africa

Yes, pricing is available for all models Lang BBQ Smokers at our web site by clicking at-each photo image or blue hype-link. Prices range from $1100 and up. Find a model best for how much cooking you want to do with it. 3ft 4ft 5ft 6ft 7ft 8ft 9ft 10ft are available all in different diameters suited to how much food you want to cook . freight can run $600. to a $1000. US dollars. depending on which model. Some models can run twice as much to ship $1200.- $2000 US dollars.

- Ben Lang in Nahunta, Georgia, USA

Concerns about Maintaining the Smoker Cooker Temperature

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 already have a charcoal Weber that I cant keep at that temp! Will the Lang be able to do this & how would I accomplish.

- Rick F. from Mansfield, OH

A:

Yes. You can maintain temps very easy. Lang BBQ Smokers love to live at 225-250 temps.
That is one of the many things that owners like best about our reverse-flow barbecue smokers. This ability is built-in with a Lang Smoker Cookers.

Check with owners at these links to our Lang BBQ Forum and our FaceBooks and Twitter links.

These links to our Blog and U-tube channels are very useful also. You are right about wood-pellets vs wood-sticks; they do not give the hard wood flavor of split wood.

I guess Grand-Pa had it right, “nothing burns like split-dry wood.”

Thanks for Looking at Lang BBQ Smokers. Hope to serve you one up soon.

- Ben Lang

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:

My favourite food is duck, and I’m wondering if you’ve tried cooking duck in a Lang Bbq Smoker, and whether the duck tasted any good afterwards?

A:

For the last two months I have cooked every duck that I have shot on the Lang

wild ducks, season both sides of breast with garlic pepper, Lang temp 250, 10 minutes per side.

The ducks we shoot here are divers and are normally very strong flavored. The Lang cooks them so well, that everyone loves them. That smoke combines with the duck taste and comes out very good.

Another good thing to try is to take the duck breast , cut it into 1″ cubes. Season them in Worcestershire sauce for a half hour. then take the duck add a piece of green pepper, and water chestnut, then wrap in bacon and toothpick together. 45 minutes at 250 on the Lang top grill, man they taste like candy.

This Hemi is heaed back to Oklahoma with a new Lang BBQ Smoker!