Image may be NSFW. Clik here to view.Two 1-day smoker cooking classes hosted by Lang BBQ Smokers and presented by Lynnae Oxley as seen on TV BBQ Pitmasters
Whole Hog from Start to End
Friday, JUNE 12, 2015 – 8:00am – 4:00pm
$250.00
Competition Cooking
Saturday JUNE 13, 2015 – 8:00am – 4:00pm
$350.00
If you’re planning to place an order for a smoker cooker, consider scheduling the pick-up for the class and you can season and barbecue on your own Lang BBQ Smoker!
I took Paul’s class three years ago, and have gotten a call out in every competition since then. Before Paul’s class I was taking last place with unrivaled consistency! Signed with pride, Paul’s BBQ Bitch! He knows what I mean! – B. Langseth
For those of you that don’t know, Lang BBQ Smokers has been hosting smoker cooker classes that we call Q-School. We are always thrilled when Paul Kirk CWC, Ph.B., B.S.A.S., also known as the Kansas City Baron of Barbecue can teach the class! We have been lucky to have Chef Paul Kirk presenting the Spring and Falls classes each year since 2011!
In the classes Chef Paul covers everything to meat selection, cuts, creating rubs and sauces, and of course smoker cooking. The cooking school students are constantly telling us that Chef Paul’s classes are far better than expected. Chef Paul is entertaining and the classes are fun and laid back. The students come from all around the world and are newbies, backyard pitmasters, competition experienced, and even professional chefs who are planning to cook on a Lang BBQ Smokers cooker will attend the class. Students are put in teams and a special comradery is experienced as students help and share with each other.
At the most recent Q-School, Chef Paul brought some of his recipe books. Needless to say they sold out FAST! Here’s a Q-School student happy to get an autographed copy and a photo with Chef Paul.
Not many people don’t know that we make fire pits. Because of the heavy steel used it’s not really practical for shipping long distance. However it can be combined with a smoker cooker order.
The fire pits can be used in colder weather to keep warm. Some of our smoker cooking students sat around them in our November Q-School.
Image may be NSFW. Clik here to view.
Andrew from Hesperia, CA wrote to us:
I was at your Pit Masters School in November and noted that you had fire pits for sale that you could personalize with a logo. Can the logo (attached) be added in the same fashion?
I ordered a 108” deluxe model with chargrill and I believe it is scheduled to ship out in about two weeks. I was hoping to add this to the order to—perhaps–save on some shipping charges.
Sure we can see that it gets done.
$250 for the fire pit, cooking rack and poker. Things are just about ready for another shipment to head west. Thanks for your patience.
Upon arrival Andrew wrote back to us:
Thank you for the delivery of the Cooker/Smoker and Fire PIT.
These fabulous products far exceeded my expectations!
Delivery personnel were very helpful, informative, and friendly.
Andrew purchased a fire pit and a cooking grill so he can grill on his pit all year long in sunny California. Here is an example from a recent photo from our Spring Q-School.
Image may be NSFW. Clik here to view.
Contact us if you’re interested in a Fire Pit! Call 1-800-462-4629
Image may be NSFW. Clik here to view.We moved from Florida to Texas 5 years ago and brought my Lang with us.
I have pulled our 60″ model Lang BBQ Smoker to office outings and other BBQ gatherings where some of the Texas made smokers were as well.
I am always amazed at how quickly and easily my smoker with “the smoke stack at the wrong end” comes up to temperature while others are messing with tuner plates, water pans and all sorts of gyrations to get ready to cook.
It always draws attention when I roll it out of the garage to fire it up and one neighbor in particular is considering a Lang of his own.
Image may be NSFW. Clik here to view.My son, a Marine, has an 84″ model Lang BBQ Smoker and enjoys cooking for his fellow Marines at Cherry Point when he is not deployed.
Now my 14 year old grandson is learning how to cook with a Lang by watching his dad.
The Good Morning America anchors were competing in a Backyard Barbecue Summer Cook-On on television this morning. As we were watching it we spotted a 108″ Lang BBQ Smoker and Billy Durney and Mike Colin from Hometown Bar-B-Que. If you have a Lang BBQ Smoker you’ll quickly recognize their smoker in the background.
Check out the video from the show!
And for those in New York City, check out the Big Apple Block Party this weekend! Billy and his crew from Hometown Bar-B-Que will be there.
They also wrote a fabulous review article about our new Hybrid units. “A relatively new development for Lang is their Hybrid cookers that have a sealed off charcoal grill on the left side and a traditional smoker with attached firebox on the right.” Notice the single cylinder below with two openings. The chargrill is further from the fire box. Many homeowners are telling us they love having a single Hybrid than have two units in their yard; one for smoking and the other for grilling. Image may be NSFW. Clik here to view.
Clean Design
The Original Reverse Flow
“The baffle in the above diagram is a V-shaped trough or griddle. Drippings hit the griddle and sizzle, sending moisture and flavor into the smoke box. Grease and gunk never goes into the belly of the smoker, but is diverted outside. Primary racks are positioned about an inch above the griddle. Since drippings don’t build up under the racks, they always hit hot metal instead of a pool of gunk and sizzle as the excess moves into the trough and heads out the 2″ brass gate valve.” We couldn’t have said it better ourselves!
We’ve seen Chef Shannon from Brooklyn’s Come ‘N Get It BBQ at Meatopia and recently heard he was going to be on TV – on the Cooking Channel’s new TV show BIG BAD BBQ BATTLE Check out the listing for shows.
Chef Critchfield Sitting on his newest Lang BBQ Smoker
The Stone House Inn in Farmington, PA recently purchased their fourth Lang BBQ Smokers cooker!
Stone House Smoke House
The Stone House crew started using a smoker cooker as a lunch-time hobby and has turned into a regional favorite. They have developed signature brines, rubs & techniques and burning only local mountain hardwoods. They are so proud of their smoking accomplishments they have a web page dedicated to their Lang BBQ Smokers and what they do on them! Check out their Stone House Smoker House page.
The Hunt Chef
Chef Jeremy Critchfield, aka The Hunt Chef, is an honors graduate of the IUP Academy of Culinary Arts. Chef Critchfield is chef and operating partner at the historic restaurant and inn. Jeremy is in his kitchen daily while operating the restaurant, B&B rooms, events, weddings and catering.
Learn more about the Stone House in this video and keep a look-out for their Lang BBQ Smokers.
Come ‘n Get It BBQ in Brooklyn and Chef Shannon Ambrosio (of Big Bad BBQ Battle) shared some of these photos of their beloved Lang BBQ Smoker – a 7 Year old 84″ Fat Boy. You might remember we recently announced the launch of our Fat Boy models. We’ve been developing, customizing, and building smoker cooker units to fit everyone’s needs. And Chef Shannon Ambrosio had nothing but good things to say about his Fat Boy!
THIS IS THE DARNEST SMOKER I HAVE EVER SEEN, COOKS GREAT, AND SMOKES THE SAME. I WILL WRITE DOWN THE RECIPE FOR “PETES STUFFED SMOKED TURKEY” AND SEND IT. THE PIC IS MY OWNER MRS CURRIE IN LIGHT GREEN, AND TIM GOSLIN THE GENERAL MANAGER IN WHITE…. COOKING UP LUNCH FOR THE SALES DEPT.
We are posting here today to let you know we will no longer be posting to this blog. Instead, we have moved to this blog here. Please subscribe and follow over to that one, especially if you are subscribed here. We are slowly moving operations over there, we appreciate your understanding and patience!
Two 1-day smoker cooking classes hosted by Lang BBQ Smokers and presented by Lynnae Oxley as seen on TV BBQ Pitmasters
Image may be NSFW.
