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Season and Clean a new Lang

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  • buddysexton
    Club Member
    • Jul 2020
    • 8
    • Knoxville, TN

    Season and Clean a new Lang

    I have sold one our kids and bought a 36” Hybrid Deluxe. I’ve never had a stick burner or such a nice smoker. I have 2 questions for you Smoking Gurus:

    1. What is the best way to season this Lang? I saw Ben Lang use Pam spray. I think Pam makes several varieties and I’m not sure if one is better than another and someone may prefer something other than a spray oil.

    2. How do you clean it? I saw Ben Lang spray his with a garden hose which kind of scares me because I would think it would cause it to rust.

    Thanks for your thoughts and suggestions!
  • HawkerXP
    Club Member
    • Jul 2016
    • 5506
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #2
    I don't have a Lang but am interested in how much you got for the kid? I have one here and well, its time to start shopping him around.
    Last edited by HawkerXP; August 7, 2020, 12:22 PM.

    Comment

    • mrteddyprincess
      Club Member
      • Sep 2018
      • 354

      #3
      I have watched the Lang videos on seasoning and cleaning, and I don't see a problem seasoning with Pam. But my issue is where I live water freezes outdoors, so using a garden hose is not a very good option. I have taken to cooking without getting the racks dirty. I use either full size or half size disposable aluminum pans with a wire rack over the top of the pan. Good smoke penetration all around and all the drippings are caught in the pan under the wire rack. Sometimes with ribs I smoke on oven liners. If you want that sizzle going on the grate down below, this wouldn't really be an option and I can't really think of a good way to clean it out after a cook without using a garden hose if you're allowing the drippings to go into the bottom of the cooker.

      I took a pic of what I wrote above. This is a 13 lb whole packer that I'm smoking right now.

      Click image for larger version

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      Last edited by mrteddyprincess; August 7, 2020, 11:11 AM.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Pans work jus fine, I've used em fer decades.
    • MTurney
      Club Member
      • Feb 2020
      • 170
      • Grapevine, TX

      #4
      I bought the same pit about 6 months ago and I used original Pam. I don't think it really matters what you use as long as you get something in there. As far as cleaning it, the hose works great for me. I take it to 300 degrees and hit it with the hose and that loosens up any gunk that's in there from the cook. Anything the steam doesn't get can be brushed away easily. The pit is still hot so the water evaporates very quickly, rust hasn't been an issue on the pit itself but the grates are a different story. Those rust very easily but there's no way around that (that I know of). The pit itself is 1/4 inch steel so some rust is inevitable but shouldn't be problematic. Rust on the firebox is what you have to watch out for. When you see it you need to coat it with a quality paint specifically made for hot temps.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Holy Science, Batman,...

        So much work

        I jus use bacon grease...

        Sorry.
        Not Sorry

      • kenrobin
        kenrobin commented
        Editing a comment
        I spray the grates on my LSG with PAM before every cook. I think that would help keep your grates from rusting.
    • buddysexton
      Club Member
      • Jul 2020
      • 8
      • Knoxville, TN

      #5
      Thank you for the great comments. There really is a lot to learn to do all this well

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Learnin, each an every day, every cook, is why I come here, each an every day.

        I been cookin better than 53 years....

        Always new things/ways/devices/techniques are comin along....

        Fortunately, they's some Right Talented folks, hereabouts, an they kinda lemme (tolerate me to) hang out, off to th side, if'n I can mostly keep my trap shut, an jus learn me summat...
    • mrteddyprincess
      Club Member
      • Sep 2018
      • 354

      #6
      "Doing it" is the BEST way to learn. Get to cookin' and find the methods that work best for you.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        True Dat.
    • epope011
      Club Member
      • Mar 2018
      • 33
      • Pittsburgh, PA
      • Pittsburgh, PA (originally Memphis, TN)
        Fire Magic Echelon Diamond E660s - GAS grill
        Pit Barrel Cooker (my current favorite)
        Thermapen & Thermoworks Smoke
        Favorite cook is brisket
        Favorite sports teams: Notre Dame, Pittsburgh Steelers, StL Cardinals, Pittsburgh Penguins, and Memphis Grizzlies

      #7
      Clean up in particular on the inside is critical. you have to take a good amount of time and have a good strong pressure via a regular hose, and make sure to clean it out well each time. You'll see how much gunk gets in on the bottom. It's messy so make sure you have it in a space that can get hosed off and have a little grease here and there.

      Comment

      • TripleB
        Club Member
        • May 2017
        • 704
        • La Crescenta
        • Jambo Backyard Smoker
          Weber Smokey Mountain (22" & 18.5")
          Portable Kitchen 360
          Portable Kitchen Grill
          Pit Barrel Cooker
          Weber "Brownie" Circa 1978 22"
          Weber Gas Grill, Silver A
          BBQ Guru ATC
          Favorite Beer: Peroni
          Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

        #8
        I have a Jambo and when I got mine I washed the inside with soap & water, dried it with towels and let it dry a day. Seasoned the inside with veg. oil. and fired it up. Ran it for about 4 hours. That’s it.

        When I cook in it, I always clean it that day or the next. Scrub the grates with soap & water, wipe down the insides (I use water pans that catch most of the grease) and spot clean where appropriate and vacuum out the fire box. To me the fire box is critical. If the ash does not get removed and by chance gets mixed with water, the slurry becomes caustic and can eat at the metal.

        Also, keep your Lang covered. I would assume Knoxville is a bit more wet than So. Cal.

        Comment

        • Beefchop
          Charter Member
          • Oct 2014
          • 433
          • Lafayette, LA
          • XL Big Green Egg, Shirley Fabrication 24"x42" Patio Cooker

          #9
          I have a Shirley reverse flow and seasoned it with cooking spray like Ben Lang recommends in his videos. When brand spanking new I wiped the interior with a rag to clean off any dust or mfg. residue. Did a burn just to heat the interior and another wipe down after it cooled. Then, I applied a coat or two of Pam and brought the cooker up to about 300 deg. F. This coats the metal and helps prevent rust. Similar process used to season cast iron.

          To clean it after cooking, you spray it when it's hot so the water evaporates. Use a wire brush to clean the grates and the reverse flow baffle in the cook chamber. Tilt the cooker nose down a little to ensure good drainage of any excess debris dislodged from the hot water spray/scrub. Not much chance of rust because the water evaporates almost instantly. Also, the steam action is cheap entertainment for the kids! : ) Again, this water spray step is after you've seasoned the metal. I imagine you could use whatever oil or fat you'd use to season a cast iron skillet, but I'd recommend something with a high melting point. Don't be afraid of a little water in the cook chamber if the smoker is hot - just keep moisture out of the firebox!

          Lang was on my shortlist. Congrats on an awesome smoker! You're cookin' on a Lang...
          Last edited by Beefchop; August 9, 2020, 01:06 PM.

          Comment

          • buddysexton
            Club Member
            • Jul 2020
            • 8
            • Knoxville, TN

            #10
            Great Advice!
            Thank you for taking the time to write and give your great suggestions. Very kind group for sure

            Comment

            • Mr. Bones
              Birthday Hat Master
              • Sep 2016
              • 9294
              • Kansas Territory
              • Grills / Smokers
                *********************************************

                Kingsford 24" grill (Free) 'Billy'
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                Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
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                Weber 22.5 OTS E Code Black ($20 CL
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                Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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                Weber " " Code 18.5" WSM

                Weber 26.75, $199 NFM clearance !!!
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                (Lime Green)
                Horizon 20" Classic, w/baffle/tuning plate (FREE)
                Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                Thermometers:
                *********************************************
                Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                Maverick ET-732, (Black)
                Thermopops, (Red, Yellow, Green)
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                4 Pro Series cable extensions
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                Accessories:
                *********************************************
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                Cookware:
                Probably a ton of cast iron, mostly very old...still cookin'
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                Cutlery, etc.:
                Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
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              #11
              Wowsers...

              Comment

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