Ben Lang being inducted into Class of 2026 for contribution to the barbeque business
NAHUNTA — To residents of Brantley County, the name of Lang BBQ Smokers needs no introduction.
Founded by Ben Lang, Sr. in 1988, the business has built a noteworthy reputation for its unique reverseflow smoker design. That reputation has now received the ultimate recognition, as Lang has been announced among this year’s inductees to 2026 Barbeque Hall of Fame.
He will officially be inducted at the American Royal barbeque contest this year at the new American Royal campus in Kansas City, September 30 thru October 4.
Lang began developing and producing the reverseflow smoker from a design created by his father and grandfather, and has continued that business for 38 years.
In the official induction announcement, the American Royal described the design as, “The reverse-flow design fundamentally changed barbecue cooking by creating more even heat and smoke distribution in offset smokers.”
Lang gave a more detailed description of how the smoker works.
“The primary reason,” he said of the smoke distribution and flavoring of food, “is there’s a griddle that acts as a baffle plate to reverse the heat. But the griddle doubles, as a baffle plate first and foremost, and a griddle secondary, and the fat renders out of what you’re cooking off the wracks, and the food sears on the griddle.”
He chuckled, calling the method “pure magic. The only way you can goof it up is you don’t clean it up.”
The small workshop, located along Highway 82 west of Nahunta, not only builds the smokers, but continues to refurbish them for years after purchase. The humble operation has provided smokers to countless clients from across the United States and the world.
This is not the first time Lang has been acknowledged for his achievements. He was nominated for the Hall of Fame last year.
Lang described barbeque as a sport.
“Barbeque is a sport, and I’m just excited to be a part of the sport, always have been,” he said. “I’m equally very excited about the fact it’s led us to the BBQ Hall of Fame.”
Lang didn’t take all the credit for this recognition, however.
“It’s a great product,” he added, “and it’s the only reason I’ve gotten to the BBQ Hall of Fame, except for God and my family.”
Lang is among a fourperson class to be inducted into the select group. The others are:
• Carey Bringle, founder of Peg Leg Porker, who’s spent more than three decades competing, cooking and championing the traditions of West Tennessee-style barbecue.
After surviving osteosarcoma and losing a leg to cancer, Bringle turned adversity into a career rooted in perseverance, hospitality and barbecue tradition. He built Peg Leg Porker into a destination for barbecue enthusiasts, and expanded the brand into sauces, seasonings, apparel, and award-winning Tennessee bourbon.
• Mark Lambert is a seven-time BBQ World Champion whose titles include five Memphis in May World Championships, the 2017 American Royal World Champion in Ribs, and the 2019 Houston Livestock Show and Rodeo World Champion.
He is the founder of Sweet Swine O’ Mine, a line of rubs, sauces and injections used by backyard cooks and competition teams alike.
• Malcom Reed is the pitmaster behind HowTo-BBQRight, a widely followed barbecue education platform. He has spent more than two decades making barbecue approachable for cooks of all skill levels.
A competition cook since 2002, he is also the creator of Killer Hogs BBQ, a line of seasonings and sauces sold through major retailers in the U.S. and abroad.
