Thank for you reply. It was just the feedback I needed to reinforce my thinking. I ordered a 48” deluxe today. Thanks again for your help! I’m looking forward to “cooking on a Lang.”
@@danroth4315 Thanks Dan. I do love it. I’ve done over a dozen cooks on it so far, various cuts of beef and pork, as well as lamb, chicken and turkey. All of it has been amazing. It’s one helluva smoker. No buyer’s remorse here, it was worth every penny. I think some of the family thought I lost my mind getting such a tank of a smoker, but when they tasted what comes out of it, they understood. It’s true, there’s nothing like a Lang. You must be doing some big cooks to have two.
On this 36" Hybrid Deluxe, I can fit 4 (2 top 2 bottom). Although I've never cooked that many at once. Thanks for watching! Ben Lang & his team make a great smoker.
I'm torn between a Lang and a more traditional offset pit. I will say, however, that this is by far one of best and most informative videos I've seen. Good job!
8 year Lang owner... I'd stay away from the lang. Very well built, poor designed cooker. Firebox is way too small and offset way too far into the barrel chamber. Draft is also terrible on it. Not to say you can't cook on it. I loved mine when I got it. But as I got better/more studied in fire management and experienced the EXPONENTIALLY better smoke flavor you get from a fully oxygenated fire vs the oxygen starved fire that the lang seems to like more, I really began to see the deficitd of the lang. Again, very well built, but just terrible design, IMO
Thanks for the input. I think I've already made my mind up to stay with the offset. When I get a larger rig, I'll probably order one from Primitive Pits or their other company Workhorse Pits.
Enjoyed your video very informative I’m shopping for a stick burner myself spoke to Mr. Lang so I’m leaning towards a Lang with the reverse flow I love it but I think I’ll get a 48 deluxe I own a few weber kettles I’ll take your advice on that one .
Thanks for posting this video. This is the exact smoker/grill I've been eyeing (minus the warmer box). I like the idea of having a grill. The 36 appears to have plenty of space for my needs.
it does have plenty of room for the back yard BBQ'er (although I'd still love the 48 ) having access to only the front of the grill side will take getting used to.
I bought the 36" Patio smoker a few years ago. My brother wants it so I think that would be a great excuse for me buying this one. Great review thanks!
With normal smoking temps (250-350) the warmer box will hover in the 150-200 range with the baffle open. Lang can install a baffle on top of the firebox so you can cook in the warmer just like you describe. For me, the warmer box is perfect for sausages & the like during a BBQ. I'll throw cast-iron beans in there to keep warm & add some smoke to them. Or jerky, can't forget the jerky.
I’m sold on a Lang and leaning toward a 36” hybrid deluxe as well. Do you wish that you went with the 48”, or do you feel the 36” is big enough? Do you like the grill? I like it, because I prefer a charcoal grill, but I’m used to the ability to raise and lower the coals which the Lang cannot do. Do you feel this is an issue, now that you have had yours for awhile? Great job on the video.
hindsight being 20/20.... i probably would've gone with a 48" deluxe and bought a separate charcoal grill, like a nice Weber or something. The lid makes it a bit difficult to work the whole chargrill. it adds to the "wow factor" when people first see it, but i think i'd rather have more smoker space with a 48 and ease of use with a Weber. Thanks for watching !
I guess one could get a long handled brush to get under the plate from the fire box. I can't imagine that being necessary though; at least for quite a long time. Thanks for watching !
L x H x W: 76" x 70 1/2" x 48" W with prep area folded: 36" Smoker Racks: Bottom Rack: 18" x 15" Upper Rack: 23" x 17" Grill Racks: Bottom Rack: 21" x 19" Upper Rack: 21" x 17" Warmer Box: 10.5" x 15" Firebox: 17" x 17"
Thanks for the informative video! I've been watching it over and over again to try to work out the dimensions. It would be great if you could do a video on the dimensions/ measurements.
I have the 36" hybrid model and I have mixed feelings about it. It is solid and very reasonably priced. I am not an expert by any means. I find that the smoker goes through a lot of wood to complete a cook. It seems to me that part of the problem is that the grill side is a continuation of the same barrel. The chambers are separated by the weld plate which is not very thick. The conductive heat travels down the complete unit. In essence, you are heating a 72" barrel while cooking in the 36" smoke chamber. If you touch the barrel on the grill side it will be hot even though you are not using it. I have to tend the fire constantly. The grill size is massive. It takes a lot of charcoal to fill even one half of the grill. The grill grates are not adjustable. There are two fixed grates. The bottom grate as you see in the video is still far from the charcoal. You either have to put a lot of charcoal in or use a basket to raise the level of the charcoal. What I do like about the charcoal side is that you can use it as a semi-smoker. I take out the bottom grate and use the top grate only. You can keep the charcoal on the right side to sear a whole butterflied chicken and then move it to the left side and finish with indirect heat. I add wood chunks to the charcoal and get a really nice smoke on the chicken. One last comment is that clean up is not easy. On the smoker side, you have to lift out a very heavy steel platform from the fire box and then use a brush and pan to pick up the ash. On the grill side, you have to do the same but the handles at on the plates at the bottom make it a little harder to brush. In addition, some of the ash falls through the holes in the plates and you have to pick them up and clean underneath. It is not as easy to sweep underneath the plates as this is the bottom of the barrel and there are a lot of angles and valleys to sweep.
Interesting point concerning the grill side connected to the smoker thereby transferring heat away from the smoker via conduction. I won't dispute that, as it makes sense, however, I haven't seen issues with maintaining heat with my Lang at all. Quite the contrary. Once it gets up to temp, it holds it very well. I've chalked it up to the high fire vs steel ratio, as compared to bigger models. I get a nice bed of coals going, bringing the temp higher than where I want to cook. Then adjust the dampers to bring the temp down. I have no complaints about heat retention. The even cooking temps with the reverse flow make it a quality cooker IMO. The grill side does take some getting used to. It is quite large, and not very user friendly for access given the door and depth of the grates. Part of me would rather go with a 48" deluxe and have a separate (Weber perhaps) chargrill on the side. As with any grill or cooker, the more you use it, the more you understand it's nuances & quirks and adjust accordingly. But overall I still love my Lang; so far it's served me quite well. Thanks for watching !
All very good questions I’m shopping for a stick burner I’ve brought it down to 2 choices a Lone Star or a Lang both made in the USA n both very good quality but I’m leaning towards a Lang because of the reverse flow and the fact that Mr. Lang called me him self when I left a message so I consider that a home run
@@DrunkenSailorBrewBBQ I just put some foil down on the work grate table, and slide back and forth to turn the steaks or burgers or salmon. Cook offset and then sear. I love the char grill myself.
@@nycqnycbbq2380 for me it was down to the details...the amount of rust shown on this brand Lang smoker is very questionable. I haven't see any Lone star smokers videos so far filled with rust. I"m planning to make a trip to see first hand their builds but I'm leaning with Lone Star.
Hi there! Thank you for the great video, really love the way you showed every corner of the unit. I will ring Lang for some info but I wanted to ask, i havent for much space in my backyard for an hybrid and also I am from the UK so I guess cost will be definetely higher because of the shipping... Anyway my question is it possible to use the smoker as a charcoal grill...?? As said haver got space for anything else so I would love the cooker but I wanted to chaegrill a steak or something else every now and then. Thank you!
not really. there isn't enough space between the grates and the heat plate under them to get enough coals to grill. I'd say go with the smoker & buy a separate charcoal grill. Ben Lang's customer service is top notch. You can always call them with any questions & they'll point you in the right direction for what would be best for you (as well as an idea on how much shipping would be). Thanks for watching !
I really like that rig! I will be getting a Lang soon...i just can't decide if I want that hybrid option. I already have a Weber that works awesome. I'm not sure I would need it or not.
Honestly, if you have a Weber charcoal grill, I probably wouldn't bother with getting the hybrid. You could use the additional $$ for the hybrid & put it towards getting the 36" stretch, trailer option, or even bumping the cooker up to a 48". Check out their website & do the research. Ben Lang will also field your questions by phone too. Also, there are more options available than just what you see on the website. They can optimize your cooker just like you want it. Thanks for watching !
Drunken Sailor Brew & BBQ, after thinking about it I think I will get the 48" plain model. Same price as the 36 deluxe hybrid. I just need to get home from this deployment...looking at mid January. I live about 30 minutes from Lang's business. When I get home I'll go talk to them for sure.
Well, I went and done it...I ordered the 48" patio model with the pneumatic wheels and swivel axle. It should be delivered before Christmas and waiting for me when I get home. I know it's getting colder up there in the north but being in GA I may be able to post a couple vids of it in January.
@@DrunkenSailorBrewBBQ , I'm coming back to this video for an update. Small world really...Ben Lang's shop is like 30-40 minutes from my house. I ended up getting the 48" patio model and have used it A LOT! I love the Lang and Ben and his crew are great people. Sometimes I go down to his shop just to shoot the bull. It's always nice to check out the smokers they have there. Big and small they're all awesome.
I am thinking of getting the 36 hybrid Patio. I would like your thoughts and if the grill side of the smoker is good or would a separate unit be better and just get the 36 Patio.
the grill side is fine. however, in hindsight, i would have gone with a 48" deluxe and buy a separate Weber chargrill or the like. just for ease of use. grilling is totally different than smoking, and i feel a removable lid makes it much easier to access the whole cooking area.
I really like the versatility of this one. Been cooking on komados and a backwoods smoker (love it, it's badass!). But it's time to get one of these bad boys. Do you have any videos on how to convince the wife that I need another smoker?
Not sure I can help you with that. However, if you're on FB, there's a group called "Lang Smoker Owners" that always have tips & tricks & fixits. They're pretty active too with 5000+ members. Hope that helps
HA ! I see that didn't take long to get several replies, eh? That's a really nice Lang you have. Looks like a first generation made from an old tank (rounded ends). Hope you solve the clog. Enjoy !
So do you still like this model of lang smoker I'm been looking at then for a few weeks and just wanna make sure u get the best bang for my buck thanks for your video and time
2 words. Love it. 1/4" rolled American steel made by hand by a family owned business in Georgia. This smoker is something I'll be able to pass on to my kids
Were you on the Constellation aka the Connie in the early 90s? I've been going back and forth between Shirley and Lang, recently I contacted Lang and inquired about if they give a military discount, or if they do anything special for Veterans, sadly Lang does not. But if you're looking for a heavy duty smoker, that has built a name for itself in the BBQ industry, then Lang is the way to go especially the value you get vs the competitors. I'm just hung up that they refuse to do anything for us Veterans, especially since they boast about how their cookers are made in the USA, but won't even offer a basket with a couple hats, shirts, rubs and sauces, or even free or discounted upgrades, just something that says we care about your sacrifice. That's the same reason I don't shop at Walmart anymore!
I love my Lang. There's an issue or 2 I would've addressed in hindsight, but I'm more than satisfied with how she cooks and especially the fact that it is made in the USA..... I was not on the Constellation, too big for me :-). I was a Gunner's Mate on a Guided Missile Cruiser (CG).... I'm a combat vet; it doesn't bother me if a business doesn't offer me free stuff. Thanks for watching !
I have the same smoker. The inside is not treated with any high heat paint and so, when it's new and first gets damp from moisture or what not, it gets a little rusty looking. However, after a number of uses, it seasons up very well on the inside throughout on both the smoker and chargrill side. The only issues I have with rust in the long term are on the firebox (has to be brushed and hit seasonally with high heat temp) and the charcoal plates in the chargrill. I find the plates on the chargrill are impossible to keep seasoned as the coals laying on top of them pretty much burn off any seasonings that might accumulate. However, these are VERY thick and will last a very long time. Otherwise, this thing just requires use to season.
Nicholas (below) is correct. you will see some surface rust on the bottom of the charcoal side because of the high heat. The rust you see in this video is on the steel plates that hold the charcoal, so you're looking at some serious heat. I don't have any rust in the smoker. I will upgrade the grates to stainless (~$250-$300 I believe). Thanks for watching !
One may be uneasy about this, but I found that a thin layer of WD-40 spread across the exterior of the entire smoker, including firebox will help reduce or eliminate the possibilities of rust. Over time, the oil will be absorbed into the steel to a point where one won't feel any oil residue. The smoker will be protected for the next 3-5 years.
Yes. I use it for colder smokes personally. Sausage, kielbasa, cheeses, etc. You can get as an option a damper on top of the fire box that opens into the warmer box to get some hotter temps.
Lang has fallen so far behind in cleaning up design detail that their units look like they tried to figure it out as they went along. So many other fabricators have stepped past this "go with what works and sell it" mentality and actually designed their units with cleaner lines, innovative latches and overall professionalism. I'm not downing Lang, they deserve credit as the originators of the BBQ pit but they surely are not on the same page any longer IMHO.
1/4" rolled American steel. Made by hand to order. Family owned business. It does work well, very well. The reverse-flow design keeps temps more stable from one side to the other than a traditional off-set; making consistent cooking easier. The latches secure the lids tight; I don't see any necessity to innovate them anymore. It's a BBQ smoker, not a sports car, so I'm not sure what you mean by "cleaner lines". I do know, however, that anyone who sees my Lang for the first time is seriously Wow'ed. Ben Lang called me back himself when I had questions prior to buying. Seemed pretty professional to me. Thanks for watching !
This is by far the best explanation of this smoker, now I can tell that I understand this unit, thank you very much
That's great to hear. Thank you, and thanks for watching !
Thank for you reply. It was just the feedback I needed to reinforce my thinking. I ordered a 48” deluxe today. Thanks again for your help! I’m looking forward to “cooking on a Lang.”
I have a 48 and just ordered a 36 you will love it.
@@danroth4315 Thanks Dan. I do love it. I’ve done over a dozen cooks on it so far, various cuts of beef and pork, as well as lamb, chicken and turkey. All of it has been amazing. It’s one helluva smoker. No buyer’s remorse here, it was worth every penny. I think some of the family thought I lost my mind getting such a tank of a smoker, but when they tasted what comes out of it, they understood. It’s true, there’s nothing like a Lang.
You must be doing some big cooks to have two.
I've just ordered this model and am really excited to get it, especially after seeing this video! Thanks for doing such a great overview of it!
Enjoy! Thanks for watching!
Great detailed video!!! How many briskets fit on the smoker side of the grill ?
On this 36" Hybrid Deluxe, I can fit 4 (2 top 2 bottom). Although I've never cooked that many at once. Thanks for watching! Ben Lang & his team make a great smoker.
I'm torn between a Lang and a more traditional offset pit. I will say, however, that this is by far one of best and most informative videos I've seen. Good job!
8 year Lang owner... I'd stay away from the lang. Very well built, poor designed cooker. Firebox is way too small and offset way too far into the barrel chamber. Draft is also terrible on it.
Not to say you can't cook on it. I loved mine when I got it. But as I got better/more studied in fire management and experienced the EXPONENTIALLY better smoke flavor you get from a fully oxygenated fire vs the oxygen starved fire that the lang seems to like more, I really began to see the deficitd of the lang.
Again, very well built, but just terrible design, IMO
Thanks for the input. I think I've already made my mind up to stay with the offset. When I get a larger rig, I'll probably order one from Primitive Pits or their other company Workhorse Pits.
Enjoyed your video very informative I’m shopping for a stick burner myself spoke to Mr. Lang so I’m leaning towards a Lang with the reverse flow I love it but I think I’ll get a 48 deluxe I own a few weber kettles I’ll take your advice on that one .
Great review! Everything I needed or wanted to know!
Thanks, and thanks for watching !
Thanks for posting this video. This is the exact smoker/grill I've been eyeing (minus the warmer box). I like the idea of having a grill. The 36 appears to have plenty of space for my needs.
it does have plenty of room for the back yard BBQ'er (although I'd still love the 48 ) having access to only the front of the grill side will take getting used to.
I bought the 36" Patio smoker a few years ago. My brother wants it so I think that would be a great excuse for me buying this one. Great review thanks!
good to hear, you won't regret it, and thanks for watching !
I like your set up is that a standard build or did you have lang do any custom work
Its a "stock" build from Lang. In hindsight I'd probably upgrade to 4 tires instead of 2 & SS grates. Thanks!
Great review. What kind of temps do you get in the warmer box? Can you cook in there like you would a vertical cooker?
With normal smoking temps (250-350) the warmer box will hover in the 150-200 range with the baffle open. Lang can install a baffle on top of the firebox so you can cook in the warmer just like you describe. For me, the warmer box is perfect for sausages & the like during a BBQ. I'll throw cast-iron beans in there to keep warm & add some smoke to them. Or jerky, can't forget the jerky.
I’m sold on a Lang and leaning toward a 36” hybrid deluxe as well. Do you wish that you went with the 48”, or do you feel the 36” is big enough? Do you like the grill? I like it, because I prefer a charcoal grill, but I’m used to the ability to raise and lower the coals which the Lang cannot do. Do you feel this is an issue, now that you have had yours for awhile? Great job on the video.
hindsight being 20/20.... i probably would've gone with a 48" deluxe and bought a separate charcoal grill, like a nice Weber or something. The lid makes it a bit difficult to work the whole chargrill. it adds to the "wow factor" when people first see it, but i think i'd rather have more smoker space with a 48 and ease of use with a Weber. Thanks for watching !
Hopefully they will ship to UK! This is my dream grill!
I think they do. check their website
Thnx for the information I was looking at the lang 48 deluxe patio but wasn't sure about how cleaning was under the welded plate
I guess one could get a long handled brush to get under the plate from the fire box. I can't imagine that being necessary though; at least for quite a long time. Thanks for watching !
I wish I could use something like that but, I live in a condo with strict rules. It definitely looks like it's built to do some serious smokin.
Can you tell me what the total length of the smoker / grill, including the offset fire box? Thanks for the review. You did well.
L x H x W: 76" x 70 1/2" x 48"
W with prep area folded: 36"
Smoker Racks:
Bottom Rack: 18" x 15"
Upper Rack: 23" x 17"
Grill Racks:
Bottom Rack: 21" x 19"
Upper Rack: 21" x 17"
Warmer Box: 10.5" x 15"
Firebox: 17" x 17"
@@DrunkenSailorBrewBBQ thank you very much
how much does the charcoal side affect the smoker side in temp control.
Thanks for the informative video! I've been watching it over and over again to try to work out the dimensions. It would be great if you could do a video on the dimensions/ measurements.
That is one BAD-ASS Smoker! I am jealous.
it is a great smoker/cooker. no regrets. Thanks for watching !
I have the 36" hybrid model and I have mixed feelings about it. It is solid and very reasonably priced. I am not an expert by any means. I find that the smoker goes through a lot of wood to complete a cook. It seems to me that part of the problem is that the grill side is a continuation of the same barrel. The chambers are separated by the weld plate which is not very thick. The conductive heat travels down the complete unit. In essence, you are heating a 72" barrel while cooking in the 36" smoke chamber. If you touch the barrel on the grill side it will be hot even though you are not using it. I have to tend the fire constantly.
The grill size is massive. It takes a lot of charcoal to fill even one half of the grill. The grill grates are not adjustable. There are two fixed grates. The bottom grate as you see in the video is still far from the charcoal. You either have to put a lot of charcoal in or use a basket to raise the level of the charcoal. What I do like about the charcoal side is that you can use it as a semi-smoker. I take out the bottom grate and use the top grate only. You can keep the charcoal on the right side to sear a whole butterflied chicken and then move it to the left side and finish with indirect heat. I add wood chunks to the charcoal and get a really nice smoke on the chicken.
One last comment is that clean up is not easy. On the smoker side, you have to lift out a very heavy steel platform from the fire box and then use a brush and pan to pick up the ash. On the grill side, you have to do the same but the handles at on the plates at the bottom make it a little harder to brush. In addition, some of the ash falls through the holes in the plates and you have to pick them up and clean underneath. It is not as easy to sweep underneath the plates as this is the bottom of the barrel and there are a lot of angles and valleys to sweep.
Interesting point concerning the grill side connected to the smoker thereby transferring heat away from the smoker via conduction. I won't dispute that, as it makes sense, however, I haven't seen issues with maintaining heat with my Lang at all. Quite the contrary. Once it gets up to temp, it holds it very well. I've chalked it up to the high fire vs steel ratio, as compared to bigger models. I get a nice bed of coals going, bringing the temp higher than where I want to cook. Then adjust the dampers to bring the temp down. I have no complaints about heat retention. The even cooking temps with the reverse flow make it a quality cooker IMO.
The grill side does take some getting used to. It is quite large, and not very user friendly for access given the door and depth of the grates. Part of me would rather go with a 48" deluxe and have a separate (Weber perhaps) chargrill on the side. As with any grill or cooker, the more you use it, the more you understand it's nuances & quirks and adjust accordingly. But overall I still love my Lang; so far it's served me quite well. Thanks for watching !
All very good questions I’m shopping for a stick burner I’ve brought it down to 2 choices a Lone Star or a Lang both made in the USA n both very good quality but I’m leaning towards a Lang because of the reverse flow and the fact that Mr. Lang called me him self when I left a message so I consider that a home run
@@DrunkenSailorBrewBBQ I just put some foil down on the work grate table, and slide back and forth to turn the steaks or burgers or salmon. Cook offset and then sear. I love the char grill myself.
@@nycqnycbbq2380 for me it was down to the details...the amount of rust shown on this brand Lang smoker is very questionable. I haven't see any Lone star smokers videos so far filled with rust. I"m planning to make a trip to see first hand their builds but I'm leaning with Lone Star.
Was this pit new when you shot this video? I only ask because the heat plates and bottom of the grill side looked to be heavily rusted.
Hi there! Thank you for the great video, really love the way you showed every corner of the unit. I will ring Lang for some info but I wanted to ask, i havent for much space in my backyard for an hybrid and also I am from the UK so I guess cost will be definetely higher because of the shipping... Anyway my question is it possible to use the smoker as a charcoal grill...?? As said haver got space for anything else so I would love the cooker but I wanted to chaegrill a steak or something else every now and then.
Thank you!
not really. there isn't enough space between the grates and the heat plate under them to get enough coals to grill.
I'd say go with the smoker & buy a separate charcoal grill. Ben Lang's customer service is top notch. You can always call them with any questions & they'll point you in the right direction for what would be best for you (as well as an idea on how much shipping would be). Thanks for watching !
I really like that rig! I will be getting a Lang soon...i just can't decide if I want that hybrid option. I already have a Weber that works awesome. I'm not sure I would need it or not.
Honestly, if you have a Weber charcoal grill, I probably wouldn't bother with getting the hybrid. You could use the additional $$ for the hybrid & put it towards getting the 36" stretch, trailer option, or even bumping the cooker up to a 48". Check out their website & do the research. Ben Lang will also field your questions by phone too. Also, there are more options available than just what you see on the website. They can optimize your cooker just like you want it. Thanks for watching !
Drunken Sailor Brew & BBQ, after thinking about it I think I will get the 48" plain model. Same price as the 36 deluxe hybrid. I just need to get home from this deployment...looking at mid January. I live about 30 minutes from Lang's business. When I get home I'll go talk to them for sure.
Well, I went and done it...I ordered the 48" patio model with the pneumatic wheels and swivel axle. It should be delivered before Christmas and waiting for me when I get home. I know it's getting colder up there in the north but being in GA I may be able to post a couple vids of it in January.
@@DrunkenSailorBrewBBQ , I'm coming back to this video for an update. Small world really...Ben Lang's shop is like 30-40 minutes from my house. I ended up getting the 48" patio model and have used it A LOT! I love the Lang and Ben and his crew are great people. Sometimes I go down to his shop just to shoot the bull. It's always nice to check out the smokers they have there. Big and small they're all awesome.
@@JrSVT That's awesome! I love my Lang, no doubt.
I am thinking of getting the 36 hybrid Patio. I would like your thoughts and if the grill side of the smoker is good or would a separate unit be better and just get the 36 Patio.
the grill side is fine. however, in hindsight, i would have gone with a 48" deluxe and buy a separate Weber chargrill or the like. just for ease of use. grilling is totally different than smoking, and i feel a removable lid makes it much easier to access the whole cooking area.
I cant wait to sing "I'm cooking on a Lang!" My neighbors are going to hear me loud and clear!! 2024 hurry up!
I really like the versatility of this one. Been cooking on komados and a backwoods smoker (love it, it's badass!). But it's time to get one of these bad boys. Do you have any videos on how to convince the wife that I need another smoker?
Great video man always informative.
thanks. there'll be another vid coming on how to season this cooker.
I purchased a used one. I can’t seem to get the grease dump valve open even when turning the valve. Any recommendations to fix?
Not sure I can help you with that. However, if you're on FB, there's a group called "Lang Smoker Owners" that always have tips & tricks & fixits. They're pretty active too with 5000+ members. Hope that helps
HA ! I see that didn't take long to get several replies, eh? That's a really nice Lang you have. Looks like a first generation made from an old tank (rounded ends). Hope you solve the clog. Enjoy !
So do you still like this model of lang smoker I'm been looking at then for a few weeks and just wanna make sure u get the best bang for my buck thanks for your video and time
2 words. Love it.
1/4" rolled American steel made by hand by a family owned business in Georgia. This smoker is something I'll be able to pass on to my kids
Were you on the Constellation aka the Connie in the early 90s? I've been going back and forth between Shirley and Lang, recently I contacted Lang and inquired about if they give a military discount, or if they do anything special for Veterans, sadly Lang does not. But if you're looking for a heavy duty smoker, that has built a name for itself in the BBQ industry, then Lang is the way to go especially the value you get vs the competitors.
I'm just hung up that they refuse to do anything for us Veterans, especially since they boast about how their cookers are made in the USA, but won't even offer a basket with a couple hats, shirts, rubs and sauces, or even free or discounted upgrades, just something that says we care about your sacrifice. That's the same reason I don't shop at Walmart anymore!
I love my Lang. There's an issue or 2 I would've addressed in hindsight, but I'm more than satisfied with how she cooks and especially the fact that it is made in the USA..... I was not on the Constellation, too big for me :-). I was a Gunner's Mate on a Guided Missile Cruiser (CG).... I'm a combat vet; it doesn't bother me if a business doesn't offer me free stuff. Thanks for watching !
Awesome video sir
How tall is your smoke stack?
The stack is ~18" tall. Thanks for watching !
I have a yoder Cheyenne why is thier so much rust on the inside
I have the same smoker. The inside is not treated with any high heat paint and so, when it's new and first gets damp from moisture or what not, it gets a little rusty looking. However, after a number of uses, it seasons up very well on the inside throughout on both the smoker and chargrill side. The only issues I have with rust in the long term are on the firebox (has to be brushed and hit seasonally with high heat temp) and the charcoal plates in the chargrill. I find the plates on the chargrill are impossible to keep seasoned as the coals laying on top of them pretty much burn off any seasonings that might accumulate. However, these are VERY thick and will last a very long time. Otherwise, this thing just requires use to season.
Nicholas (below) is correct. you will see some surface rust on the bottom of the charcoal side because of the high heat. The rust you see in this video is on the steel plates that hold the charcoal, so you're looking at some serious heat. I don't have any rust in the smoker. I will upgrade the grates to stainless (~$250-$300 I believe). Thanks for watching !
One may be uneasy about this, but I found that a thin layer of WD-40 spread across the exterior of the entire smoker, including firebox will help reduce or eliminate the possibilities of rust. Over time, the oil will be absorbed into the steel to a point where one won't feel any oil residue.
The smoker will be protected for the next 3-5 years.
SooperFlye thanks for that tip
you have one badass machine wow thats a smoker
Can u smoke using the Warner box and how effective is it
Yes. I use it for colder smokes personally. Sausage, kielbasa, cheeses, etc. You can get as an option a damper on top of the fire box that opens into the warmer box to get some hotter temps.
Looks like a big locomotive train
Where's all your videos cooking on your Lang don't see any
They're coming. Just looking for some time to get them together. I do have a Dino Rib video cooked on the Lang. Check it out. Thanks for watching !
Lang has fallen so far behind in cleaning up design detail that their units look like they tried to figure it out as they went along. So many other fabricators have stepped past this "go with what works and sell it" mentality and actually designed their units with cleaner lines, innovative latches and overall professionalism. I'm not downing Lang, they deserve credit as the originators of the BBQ pit but they surely are not on the same page any longer IMHO.
1/4" rolled American steel. Made by hand to order. Family owned business. It does work well, very well. The reverse-flow design keeps temps more stable from one side to the other than a traditional off-set; making consistent cooking easier. The latches secure the lids tight; I don't see any necessity to innovate them anymore. It's a BBQ smoker, not a sports car, so I'm not sure what you mean by "cleaner lines". I do know, however, that anyone who sees my Lang for the first time is seriously Wow'ed. Ben Lang called me back himself when I had questions prior to buying. Seemed pretty professional to me. Thanks for watching !
@@DrunkenSailorBrewBBQ I have a Twin 108 cooking at a BBQ restaurant in Georgia and your comment is spot on. Best of the best.
Cool vid. I got myself a 36 about a month ago and love it. Got a vid on my channel if you want to check it out.
will do. thx for watching !