Over the past three years I have been competing with the Pork Barrel BBQ competition team.  However, last year I moved to Richmond and started a family.  Since I am not available for all of the contests and my new locale is farther away, I decided it was time to move on and compete on my own.  That way I could compete in competitions that fit into my schedule and are closer to my new house.  I picked up a smoker, compiled a crack crew of bbq enthusiasts (Family) and started practicing.

A little Q & A:

How did I get the Name?

I wanted a funny name, but Dana said that I should utilize the great name that my parents gave me.  I agreed.  Then we started to think up names.  I liked Rex BBQ, but it was a tad bit vanilla.  Dana said “Rex’s Red Hot” and it was it.  Rex’s Red Hot just rolled off the tongue.  It was the perfect name.

Where did you get the Logo?

A family friend who is an amazing graphic artist designed it for us.  Catherine Callari does great work. Check out her website for more.


What am I gonna cook on?

I picked up a Lang 84 smoker on craigslist.  It needed a little work and a good cleaning but I ended up with a great smoker. I have done a ton of practice smokes and I feel as if I have it dialed in.

The Lang 84

Who is on my team?

Family of course.  It will consist of myself (Rex), my father (Don), my father-in-law (Bill) and my brother-in-law (Billy).  We are ready to compete.  We have been training by doing 12oz curls.  We are ripped!  Haha.

Where is the first competition?

Our first competition will be Pork in the Park in Salisbury, MD.

How do I find out more about Rex’s Red Hot BBQ?

This is gonna be a fantastic year.  I hope that we do well in the competitions, but in the end it is going to be fun.  I hope to be posting some pics of giant trophies and cardboard checks in the near future.


Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.


  1. Nice Lang, I like the older style like that instead of the flat ended new ones. I look forward to hearing how you do. Rock on Rex!

    • Thanks for the good wishes.

      Brian – I will definitely see you in Salisbury.

      Chris – I like the rounded Lang too. It heats up a lot faster than the flat end smokers. About 3-4 ft less square feet to heat up.

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