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
