By: Max Good
Lang’s 36″ Patio Smoker is their most popular residential model. With two 18.5″ x 15″ bottom racks and a 23.5″ x 16″ sliding upper rack, Lang claims it will hold 60 to 72 lbs. of meat with room to spare. Expanded metal cooking grates are reinforced with square tubing frames. It has a V-shaped grease pan or trough with 2″ brass gate valve and a 17″ x 17″ firebox.
Like all Lang smokers, the 36″ Patio employs their signature reverse flow design which some believe provides more even air and heat flow than traditional offsets that have a firebox on one side and chimney on the other. Reverse Flow smokers place the chimney directly above the firebox, so heat travels along the bottom of the cook tank to the opposite side where it flows upward then reverses course and heads back where it came from then out the chimney.
Our MSRP below is for the basic backyard BBQ model. An optional warmer box, (shown right), sits on top the firebox. The Patio is also offered in a 48″ model that can be trailer mounted.
The Lang family has been in the meat smoking business for generations. In 1988 they began manufacturing and selling smokers. Known for reverse flow designs, (see diagram below), Lang manufactures a wide variety of smokers from 36″ to 108″. A relatively new development for Lang is their Hybrid cookers that have a sealed off charcoal grill on the left side and a traditional smoker with attached firebox on the right.
The baffle in the above diagram is a V-shaped trough or griddle. Drippings hit the griddle and sizzle, sending moisture and flavor into the smoke box. Grease and gunk never goes into the belly of the smoker, but is diverted outside. Primary racks are positioned about an inch above the griddle. Since drippings don’t build up under the racks, they always hit hot metal instead of a pool of gunk and sizzle as the excess moves into the trough and heads out the 2″ brass gate valve.
Owner, Ben Lang, feels this “clean design” is a hallmark of Lang Smokers because it cooks clean and is easy to keep clean. Just scrape the trough and hit it with a water hose when needed, gunk is cleared out through the gate valve and the griddle is ready to sizzle clean again, all without disturbing the firebox. Some owners season the top section of the trough by the firebox and use it as a griddle.
As a youngster, Lang cut his teeth bussing tables and says one way to tell a good restaurant is if the employee’s fingernails are clean and the restrooms spotless: that’s a good indication of what’s going on in the kitchen. “When you make an apparatus that’s hard to clean, people aren’t going to clean it often”, Lang states, “If cooking equipment in the kitchen takes hours to clean thoroughly, the staff may only do it once a week, same with a smoker”.
Lang says many residential customers come to him after struggling with Cheap Offset Smokers from the hardware store. “After a while they realize they need something better and are ready to graduate to Lang”, he smiles adding, “The purchase becomes a legacy to their family providing comradery when cooking and eating for generations”.
We used a Lang 36″ Original Patio Model in our Science of BBQ & Grilling With Meathead video series presented by Kingsford. Click here to see that video series and check out my Virtual Showroom vid below:
Published On: 7/11/2014 Last Modified: 3/9/2021
These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.
A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.
Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.
The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.