lang

Hey all, I hail from Indiana (I'm on the map) and obviously new (also in cattle call). I'm in the market for my next upgrade, and I'm specifically looking to move away from the wood pellet into new territory. I've been rocking my RT-590 for 2 years but want to move towards fire management...

Happy weekend everyone! Last weekend I made a trip down to Kentucky to pick up a new to me Lang 60D. I've steam cleaned it and it ready to fire up tonight. I'm cooking my first packer brisket, 3 slabs of ribs and a good ole Boston butt. I'll post photos throughout and I'm sure I'll have some...

Hey brothers, I have a chance to pick up a 2011 Lang 60" original trailer cooker for $2K. I have been using a UDS with great results, but have started a little bbq catering biz and need something more portable. I have read here on this site that Lang makes a solid cooker, but wondering if...

I am sooo looking forward to digging deep into this board to see what all you great bbq'ers have been doing. just thought I would share a bit of myself before I dig in. I've been grilling and/or smoking meat for over 30 years but its only been the last 10 - 15 that I have realized that its...

Sunday night was the inaugural cook of my Shirley Fabrication 24x50 Patio. (AKA "Tank". Im not one for naming cookers, but it seemed like the right thing to do at the time :wink:) It was delivered on time by lost and found delivery service, good service from them! Fired Tank with two chimneys...

Are you able to pass your pit probe wires under the door, do you make a small notch with a disc metal cutter under the door. Drill a small hole next to the door? Or just close the door on top of the wires? Im going to be ordering the 48 patio and was thinking if I should have Mr. Langs works...

I will be cooking my first whole hog on my Lang 84 tomorrow night...well EARLY Saturday morning (want it ON by 3 am). Picking up a 100 pound dressed pig tomorrow afternoon. Plan is to inject, rub the cavity, oil and salt the skin, than cook racer style around 275 for hopefully less than 12...

I have an 18" WSM and I love it! ....... But I wanna upgrade to an offset and learn how to use one that the generalised BBQ world uses and loves. Klose? Lang? Gator pit? Looking for about a budget of $1,000-$1,500 Just using it for backyard family get together and challenge myself with...

:becky::becky::becky::becky::becky::becky::becky: I'll never forget October 22, 2011. Loaded up the wife and kids, and drove a few hours to the Jack Daniels Invitational in Lynchburg, TN. It was about lunch time and the first thing I wanted to do was eat at Myron Mixon's vending booth. After...

I'm the first to concede my ignorance, so please know that I'm genuinely asking this to understand. On the Lang brand smokers, why is their stack on the same side as the firebox? I thought you wanted your stack *opposite* the firebox so the smoke flows over your food?

Up until recently I had been using the drip pan to keep the humidity stable in my pit but I've also noticed the pit is either too humid due to flash off or under because it simply all steamed off and dried out quickly. I've begun experimenting with adding a shelf on the left side of my pit...

BRETHREN FIELD REPORT – FAYETTEVILLE, NC Arrived @ 8:00 pm in Fayetteville, NC Wednesday night... and drove to the cooking site to get familiar with the directions a day early... (don't you just hate it when trying to arrive on time only to be late due to fuzzy directions). Just after I...