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Beginner's Guide

For your Lang BBQ Smokers® smoker cooker

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Care Instructions

  1. First Time Seasoning:
    Season your smoker cooker with this oil process. Spray cooking area with vegetable oil or PAM (walls, doors, grates, - everything inside the smoker cooker). Fire-up your smoker cooker (step 2 and 3) - pre cook in it by letting the oil sizzle and sear and pre grill for about 35 to 45 minutes or longer. Follow with spray misting water as described in step 4.

  2. Fire-Up with Kindling or Propane:
    Light fire with kindling, (charcoal, fat lighter, Wesson oil soaked paper towel, etc.) or a propane brush burner. Open ALL doors, vents and dampers on the smoker cooker; fire box door, smoker cooker door, flue and smoke stack. If possible bring the nose of the smoker cooker up. Use 4-5 pieces of split, dried hardwood - approximately the diameter of a soda can. Get a large fire going and wait until black smoke bellows out; then close the smoker cooker door to a "propped open" position (i.e. open latch position). When flames come out of the fire box, close fire box door to "propped open" position (i.e. over closed latch).

  3. Steam Cleaning Process:
    When temperature gauge reaches about 300 degrees Fahrenheit, open smoker cooker door and spray/mist water inside on all surfaces with water hose. (This is the steaming process). Then, let fire re-heat to 300 degrees Fahrenheit again and repeat spray/mist process. Steam cleaning inside entire cooking area. Then, add a large piece or two of split wood, close chimney damper to 45 degrees and fire box vents to almost closed, and let cooker "smoke cure" which creates a hardwood smoke glaze. Clean your grill after each cooking.
  4. Clean Before Cooking:
    If you did not clean your smoker cooker after the last cooking, do so now with the Steam Cleaning Process (step #3). If you already cleaned your smoker cooker we recommend a quick misting to clean off any dust. After the grill is hot, spray a little water inside to clean off any dust.

  5. When to Season, Fire, & Steam:
    The Seasoning Process is only done initially. Follow the Firing Mode (i.e. doors open, etc.) instructions every time you fire up your smoker cooker. The Steam Cleaning Process should be done either before or after each barbeque.
  6. Remember:
    The key to consistently smoker cooking delicious food - comes from a clean grill. Heat is what does the cooking; the smoke does the flavoring.

    Things you will need:
    Stainless steel version of a wire brush for cleaning cooking racks and a scraping tool for scraping down drip pan. Do These Things And You Will Have The Best BBQ In The World. We Guarantee It!

For a mobile guide on smoker cooking time and temperatures and stick burner wood charts check out our FREE downloadable Lang BBQ Cooking App.

Still have questions? Check out our FAQ page

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Lang Forum
The Lang BBQ Smokers® forum allows fellow Lang fans to converse with one another. They can share recipes, tips, help, and even supply feedback. To post and comment you are required to sign up, however you can view the forum and other's posts without an account or signing in.
Lang Blog
The Lang BBQ Smokers® blog supplies additional tips as well as feedback on multiple Lang BBQ Smokers® smoker cookers. If you are a member of wordpress you can comment on the blog. However if you don't have an account you can still view all of the blog posts.
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The Lang BBQ Smokers® facebook fan page is our most active community of Lang BBQ Smokers® fans. Get up to date news on events and new models. Everything from videos to photos are posted by us and our happy customers. Post a question to have us or the Lang BBQ Smokers® community to answer.
Contact Lang BBQ Smokers
Contact Lang BBQ Smokers®, email us at info@langbbqsmokers.com or call us at 1-800-462-4629