Lang BBQ Smokers 36 Series Guide

Your Lang BBQ Smoker. Years of enjoy-
ment await you. Keep it clean and fire it
hot . Whether you cook slow or fast it
will get the job done.
Thank you for
Purchasing
Lang Bar-BQ Grills, Inc.
12300 US HWY 82 West
P.O. Box 547
Nahunta, GA 31553
Phone: [phone] OR 1-800-462-4629
E-mail: [e-mail]
Care & Use Manual
Need more
Lang BBQ Smokers
resources?
New to Lang BBQ Smokers®smoker
cookers? Start here for more how tos!
www.langbbqsmokers.com/intro
Learn more about your new smoker
cooker with Q-School lessons, from ba-
sics to new tricks.
langbbqcookingclass.com
Who else is cooking on Lang BBQ
Smokers®? From celebrities to athletes.
whoscooking.langbbqsmokers.com
Looking for recipes?
Check out our recipe
blog for ideas!
langbbqsmokers.com/
blog
Scan the QR code or go to:
langbbqsmokers.com/resources/
BBQ-cooking-app.html
Lang BBQ Cooking App
LANG BBQ Smokers Sizzle and Sear foods
to perfection. Keep Cooking areas inside of smoker
clean - use only dry split wood or lump charcoal
best results.
Lang BBQ Smokers and Chargills are
designed for outdoor use only and
should only be used in well ventilated
and open areas
All Lang BBQ hybrids, smokers and char-
grills are designed to the same exact
standards and are offered in five sizes,
this manual is for each of those sizes and
series including hybrids :
Series 36 • Series 48 • Series 60 •
Series 84 • Series 108
All Units fully assembled.

wood when stoking. Complete Seasoning by
letting temp get up to 275-300 degrees, stoke
fire and add wood if necessary.
7.) When hot gently spray water to steam clean
interior of smoker and sterilize it. Leave gate
valve on bottom open –water will run dark first
time , LET UNIT HEAT BACK UP and spray a
second time, water will run clearer.
8.) Smoke cure by closing all pin wheel air
dampers on fire box and smoker stack air
damper to all most shut-leave them open just a
little. Add addition wood as needed to con-
tinue smoke curing at least 2-3 hours or all
evening or afternoon. Char grills are first sea-
soned before use by spraying oil and burning
off. Chargrill racks can be seasoned separately
in the smoker.
WARNINGS
"WARNING! This barbecue will become very
hot, do not move it during operation”
"WARNING! Do not use indoors!”
“WARNING! Do not use spirit or petrol for
lighting or re-lighting! Use only firelighters
complying to EN 1860-3!”
“WARNING! Keep children and pets away”
"WARNING! Do not cook until fuel has a coat-
ing of ash, normally 30 minutes"
"WARNING! Unit must be on secure and level
base when in use"
"WARNING! Always Use OVEN MITs or Hand
Tool (ie, wooden long handled wire brush- or
stick of wood) when handling pin wheel
air damper handles on fire box or
warmer, smoke stack and ALL areas of
high heat"
“WARNING! Do Not Leave Smoker or
Char-Grill Doors Open in high heat for
extend periods of time!”
“WARNING! Close doors when hot”
“WARNING! Use no more than 12
pounds or 4.5 kilo grams of Charcoal
when Firing WARNING! Use no more
than 6 to 8 pieces split Wood and kin-
dling when Firing”
Firing up your Lang BBQ Smoker
& BBQ Smoker Seasoning
1.) Begin by opening all doors and air
dampers.
2.) With clean water rinse out inside of
cooking area in BBQ SMOKER.
3.) Spray cooking oil on the entire inside
of smoker cooking area–not necessary to
remove cooking racks when seasoning.
FIRE UP YOUR SMOKER see firing up
your Lang BBQ Smoker.
4.) Build A Large FIRE WITH CHARCOAL
AND or WOOD combination in the fire
box. See how too: video tutorial at our
Youtube channel link at the top of our
web page www.langbbqsmokers.com .
5.) After fire has caught up and is going
close cooker door and fire box door to
closed but latch open positions .when
temperature reaches 150 degrees close
cooker door and latch . After 200 to 250
degrees is reached close firebox door
and latch.
6.) Stoke fire as necessary to insure good
air flow, use a metal poker or stick of
Parts List
A, B, C, D - Removable Warmer Cooking Racks
E - Removable Firebox Grate
F - Sliding Upper Rack
G - Removable Lower Cooking Racks