lang.myfreeforum.org Forum Index  
  FAQ •  Search •  Memberlist •  Usergroups •  Join! (free)  •  Private Messages •  Log in

Air Tight Cook Chamber
Page 1, 2, 3  Next
 
Post new topic   Reply to topic
View previous topic :: View next topic  
Author Message
Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

Post Post subject: Air Tight Cook Chamber  Reply with quote

One of the tricks that will make your Lang cooker more efficient is to make the cook chamber air tight. That's what makes the difference with high price cookers such as Stump's, Jambo, Green Egg, Myron Mixon and even your kitchen oven. Their tolerances are exact and very tight and they have an excellent lid locking system. Lang's tolerances are very good and almost exact but because Lang has an efficient draft system any small gaps, even as small as 2 -3 pieces of paper, will leak smoke/heat.

If this smoke/heat leakage with your Lang is not a problem to you don't read any further. The remainder of this post is not for you.

At first I thought it was the Lang latches -- actually, they just look nice but they don't hold the lid tight to the cook chamber. Before I went to the expensive of purchasing toggle latches, I tried to shim the latches but that didn't work because of the thickness of the steel on the lid. I thought about furnace webbing but the gap was too small.

The fix is very simple and takes less than 2 minutes to set up. I got the idea from the Pitmasters TV show. I doubled over heavy duty aluminum foil and stuck it around the edges of the lid opening. It didn't look very pretty but I was just trying to determine if it would work. I eliminated 95% of the smoke/heat loss -- I couldn't block off the hinge area. Now that I know it works I'll tidy it up for the next cook and instead will try placing the alum foil around the door lid itself.

I don't know if the set up had anything to do with the fact my temperature differential from the fire box was 300F to 275F at the other end and the 25F differential
held through the entire leg of lamb cook on Memorial Day. I suspect it did. Also, there was very little fluctuation with my cook temperature.
[/img]

_________________
Wood River BBQ Team
Post Posted: Wed May 28, 2014 2:06 pm 
Back to top
View user's profile Send private message
dsarphie





Joined: 08 May 2014
Posts: 58



Post Post subject: Reply with quote

The foil worked great.  Thank you for posting.  On my 48, the upper and lower decks would vary, if at all, by about 3 degrees.  The firebox side would run about 15 to 20 degrees hotter than the left, but sometimes I would get the difference down to even less.  This is a HUGE improvement.
Post Posted: Mon Jun 02, 2014 11:17 am 
Back to top
View user's profile Send private message
KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

Post Post subject: Reply with quote

Curious....first time I've seen this....why is there a gap in your top grate at the sides?

_________________
Starting the Journey on my 36 Stretch
Post Posted: Mon Jun 02, 2014 6:13 pm 
Back to top
View user's profile Send private message
Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

Post Post subject: Reply with quote

KevinWI wrote:
Curious....first time I've seen this....why is there a gap in your top grate at the sides?


A friend of mine in So Ca moved from a Lang 36 to a Lang 48. He hadn't planned on selling it -- it just happened quickly. A neighbor wanted the 36 right away and was willing to pay top dollar. Meanwhile he had ordered the SS bottom grates and had received them. He decided to sell the Lang 36 with the original grates and gave me his "never used" SS bottom grates.

I already had SS bottom grates but the plan was going to be to have a welder cut and weld them to make a top grate but they looked so nice I didn't want to ruin them plus I'd have wasted 1/3 of them.  I bought some square tubing, which slips through the sides of the SS grate and it became my moveable top shelf.

Normally, I only cook for myself and my wife and a few couples but some times it comes in handy and I can slide it from side to side -- plus it looks nice and is a conversation piece.

_________________
Wood River BBQ Team
Post Posted: Mon Jun 02, 2014 6:35 pm 
Back to top
View user's profile Send private message
shaun2que





Joined: 01 May 2014
Posts: 31


Location: Jackson TN

Post Post subject: Reply with quote

With the money spent on these Lang's. I'm finding it disheartening you would need to wrap foil around the doors. Really questioning my purchase..
Post Posted: Wed Jun 18, 2014 5:36 pm 
Back to top
View user's profile Send private message
KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

Post Post subject: Reply with quote

I got no leakage around my door...at all.....I posted a vid earlier. and a little leakage? big deal....learn your unit and you'll cook great Que

No buyers remorse on my part.

_________________
Starting the Journey on my 36 Stretch
Post Posted: Wed Jun 18, 2014 6:36 pm 
Back to top
View user's profile Send private message
shaun2que





Joined: 01 May 2014
Posts: 31


Location: Jackson TN

Post Post subject: Reply with quote

Kevin, I don't either. Only issue was leaking from firebox damper. Sealed it up and all good now. I've cooked atleast 8time on mine, learning something new every cook. My point is/was for the $$ you shouldn't need to wrap foil to achieve good seal.
Post Posted: Wed Jun 18, 2014 7:33 pm 
Back to top
View user's profile Send private message
Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

Post Post subject: Reply with quote

shaun2que wrote:
With the money spent on these Lang's. I'm finding it disheartening you would need to wrap foil around the doors. Really questioning my purchase..


Shaun2que: You're making a good purchase and the cooker will work great for you. The lid fit is almost perfect and I've cooked 8 months before I added thin stripping.

Here's the real big deal. I ought to post a picture of the gaps on all 4 sides of my fire box door -- you can see through them. Lang builds a good cooker, which also looks nice and all they had to do was add a bead all the way around the door. Instead they chince and tack welded and when they welded the 2 pieces it looks like  they didn't clamp the pieces and tack welding material got between the two pieces creating the gap, which I've filled with furnace cement.

Any moran can learn their unit and live with the deficiencies but I expected a little more for my money. For the money I spent I wasn't looking for perfection. If I was I'd have purchased a higher priced unit. A gap all the way around the door is equilivent to a good size hole -- I may as well cook with the door open. If I were Lang I wouldn't have let my unit out the door.

I'd buy another Lang but I'd be specific about what I wanted. They would probably tell me to screw off -- which I would.

_________________
Wood River BBQ Team
Post Posted: Wed Jun 18, 2014 7:34 pm 
Back to top
View user's profile Send private message
deathaction





Joined: 30 Jun 2014
Posts: 1


Location: Cleveland

Post Post subject: Reply with quote

The foil worked great.  Thank you for posting.
Post Posted: Mon Jun 30, 2014 10:01 am 
Back to top
View user's profile Send private message
Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

Post Post subject: Reply with quote

deathaction wrote:
The foil worked great.  Thank you for posting.


Thank you. I've moved past the alum foil, because I didn't like the looks of it. The gap was very small and when I was measuring for the metal I noticed that the metal tape measure might do the trick so I cut up an old one and stuck it on with RTV silicone and painted it black. You'd never know it was there and it made a perfect seal. This fix is not for everyone but it increased the efficiency of the unit probably by 25%.

The fire box door was another matter. I'll post pictures in a few days so folks can see what I had to contend with. I had to cut out the crappy tack welds and weld a bead around 3 sides.  

Because the unit is now almost air tight, maintaining an even temperature with less fuel is now so much easier, but again, if a mate is happy with his cooker the way it is more power to them.


_________________
Wood River BBQ Team
Post Posted: Mon Jun 30, 2014 4:17 pm 
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic Page 1, 2, 3  Next
Page 1 of 3

 
Jump to:  
 
Create your own free forum | Buy a domain to use with your forum