New Lang smoker on the way... What accessories should I get

bkloos · Joined: 02 Mar 2009 Posts: 10

Hey All,

After a couple years of drooling, I've got a Lang 48 patio deluxe on order which should be here in 4 weeks.

Before she arrives, I want to grab some gear so I'm prepped...

What would you all recommend I purchase in advance of my arrival? I'm thinking about:

Stainless meat injector
Multiple digital probe thermometers
insulated silicone gloves
bear claws for pulling pork
fruit/nut woods for smoke
rub ingredients
sauce brushes/mops

What else should I be thinking about? Maybe cleaning supplies for the smoker? Any suggestions?

Thanks,

Bryan

k.a.m. · Posted: Tue Jul 12 16 12:58 am Post subject:

Chimney starter.
Weed burner.
Heavy leather gloves ( Welding type)
Super Duper Fast Black Therma-Pen.
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BigOrson · Posted: Tue Jul 12 16 1:19 am Post subject:

k.c.hawg · BBQ Super Pro Joined: 17 May 2009 Posts: 1752

Congratulations on the new cooker. You'll love it.
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T00lman · Posted: Tue Jul 12 16 5:50 am Post subject:

beer
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nksdad2007 · BBQ Fan Joined: 28 Sep 2011 Posts: 108

Red thermapen. It's the fastest one.
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jar · Posted: Tue Jul 12 16 8:47 am Post subject:

A damned good beer cooler !!!

castrovillecowboy · Posted: Tue Jul 12 16 9:22 am Post subject:

comfy chair to go next to the beer cooler full of COLD beer Very Happy

Congrats on new cooker

necron 99 · Posted: Tue Jul 12 16 10:41 am Post subject:

Besides a charcoal chimney here's the tools that I come back to time & again whether a quick grolling session or a long low & slow cook on my trailer cooker.

Sturdy gauntlet length gloves for fire handling - these are the ones my wife bought me years ago when they were considerably less expensive at Academy. The gauntlet length lets me reach deep into firebox or cooker and tolerate sparky charcoal in a chimney with minimal issues vs. shorter length gloves. There are other brands.

https://www.amazon.com/Steven-Raichlen-Best-Barbecue-Gloves/dp/B0007ZGURU

Aluminum (lightweight) fire tongs - a big improvement from my younger days of using a favorite stick of mesquite.

http://www.barbecue-store.com/Super-Scissor-Tongs-25-Inch_p_1132.html

They come in multiple lengths, this is the length I find most useful. I think I bought mine at Cabela's but I have no idea if they carry these now.

Other tools I find handy for smoking large cuts of meat.

Long-handled sturdy metal head spatula - I like my Char Broil Live Fire spatula also bought years ago at Academy. Long reach is handy to have available.

http://www.charbroil.com/accessories/grilling-tools-bbq-utensils/live-fire-spatula

I also like my Char Broil Live Fire long handled chain baster - EASY to clean and long handle makes long reaches easy. For short reaches silicone basting bushes work well. Avoid cloth or bristle brushes & mops as they're not easy to readily clean & sanitize after use.

http://www.charbroil.com/accessories/grilling-tools-bbq-utensils/basting-brushes/live-fire-chain-baster

Anyway these mitigate burn risks / occurrences for me that I always just took in stride when I was younger.

For ribs, when not using rib racks, I really like these long handled stainless steel food tongs I once found on eBay. No idea where to get them today, but they handle 5 lb. racks of full spares easily.

edit - found them on eBay again. Personally I prefer scissors-type tongs to tweezer-type tongs but it's a matter of individual taste

http://www.ebay.com/itm/USA-made-18-stainless-steel-grilling-barbecue-scissors-tongs-/222172310433?hash=item33ba806ba1:g:NdQAAOSwAHZUOGt7
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Mr Tony's BBQ · Posted: Tue Jul 12 16 10:40 pm Post subject:

I use mainly logs in my Lang's, so a good scissor type fireplace log tongues comes in handy:
http://www.ebay.com/itm/Vtg-Wrought-Iron-Fireplace-Tongs-Folding-Black-Finish-Log-Turner-28-25-Long-/182050548420
Also, a grease catch of some sort, I use a ash can like this:
http://www.ebay.com/itm/VINTAGE-GALVANIZED-FIREPLACE-COAL-ASH-BUCKET-CAN-B-/311653469535?hash=item488ffe8d5f:g:2L8AAOSwubRXMkn2 though any can will do, having the offset lip makes it easier to get to on mine.
I use 12" drywall tool to clean RF plates, and a large, heavy duty 24" hose clamp handy in the event I have a blockage in the drain tube - they flop enough aand are strong enough at the same time [ I use mine commercially, hundreds of pounds of meat a day - you may never have this issue, but have something handy just in case! ]
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bkloos · Joined: 02 Mar 2009 Posts: 10

Thanks guys for all the information.

I'm an avid homebrewer, so beer is covered. The first weekend smoke session with be called "The first annual Kloos Brew and Q". Super excited to get the smoker up and running. Credit goes to my wife who is graciously kicking in for the cause with a work bonus!!! It doesn't hurt that she love pulled pork.

I'll grab most of what is suggested above, minus the stuff that I have already.

As far as digital thermometers and probes go, to measure pit temp, what is the common go to?

BigOrson · Posted: Wed Jul 13 16 12:21 am Post subject:

You really can't go wrong with a Thermoworks probe thermo. I've been using them for close to 20 years now and I've only lost 2 during that time (minus replacement probes). I have probably 5 of them in my arsenal and have had no reason to upgrade. I also own a ThermaPen for quick temp readings, but I trust no company for thermos like I do ThermoWorks.

enduro · Newbie Joined: 02 May 2012 Posts: 94

Congrats on the new cooker! You'll love it.
As far as the digital pit thermometers go, I've been happy with the Maverick ET-732. I replaced the model ET-73 several years ago, and the ease of use and extended range made me never look back. I would recommend getting the probes with the longer leads, however. I drilled a 1/4" hole in the cooking chamber of my Lang 48 just below the center of the door and feed the probes thru the hole to avoid pinching the leads in the door. Works good, but the short probe leads that come standard aren't quite long enough to reach the back of the cooking chamber and still extend outside.

I'd also agree with several of the other previous posts as far as supplies go. On virtually every cook, I use the following:

weed burner
welding gloves
digital pit thermometer
Thermapen - Pink (don't judge me just yet, it may not be the fastest color, but I bought it so it would jump out at me amid all the clutter - and it's still fast enough!).
wide putty knife for scraping off the grates and rf plate
long handle stiff wire brush for cleaning the grates
metal bucket for catching the goo coming out of the drain
fireplace shovel for removing cold ashes from the firebox
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