I don't have the option of keeping mine in a garage, I wish I could do that. Like you, I'm concerned about rust so after every smoke, I spray and wipe down the outside with peanut oil or EVOO, Pam would work just as well. Pay particular attention to all the welds, that's the first place rust will start. Also, as soon the fire box is cold (this may take longer than you think for all the coals to go completely out, at least a day or two) clean the ash out the fire box. Never let the ash sit long in the fire box. I use a big shop vac with a dry wall dust bag in it for this. Vacuum, scrape with metal putty knife, and then vacuum again. Since I have to keep mine outside, I'm probably a little anal about keeping it clean and oiled.
Also, this is what Ben Lang told me when I picked mine up. After the food comes out of the smoker, keep the fire hot, throw on a couple more logs. Open the drain valve, take a water hose and mist the inside of the cooking chamber very thoroughly, all surfaces, top, sides, grates, every where. You want to create a lot of steam, this will clean the inside. Close the door and keep your fire hot until the cooking chamber is completely dry. Let it cool and then spray with oil. This isn't nearly as much hassle as it sounds.
As for liking the Lang, I can't imagine a easier wood burner to cook with. Reverse flow gives you nice even temps. I'm sure there are lots of very good smokers and other designs out there that others prefer but, I have no regrets about buying a Lang. Hope this helps, looking forward to seeing your Qview.