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Adjusting temp with stack damper

 
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Biskitman





Joined: 01 Jul 2015
Posts: 37



Post Post subject: Adjusting temp with stack damper  Reply with quote

There has been alot of comments about using the damper on the stack to control temp and dial in temps.  I was at the Lang Cooking school on March 18th and had a conversation with Ben Lang about the topic.  I noticed when we arrived our cookers were fired up and at 250 degrees and the damper was set to the 10-11 oclock position.  I asked Ben was this a standard move and he said yes!  he said that when the cooker is up to temp to close the damper to this position and it will hold temp where you have it set.  The dampers on fire box were wide open and he said this is to get clean heat.  I was always a wide ope damper guy but I can tell you that I added wood to my new 84D about every 30-45 minutes and it held all day at 250.  So this should solve all of the questions for me about this topic.  I witnessed first hand and will always use the technique!

I handed out my line of bbq sauces to all in the school and everyone seemed to like them.  One Lang employee bought a case and is nuts over them.  If you are interested go to www.carolinabbqsauces.com and check them out!  Nothing better than Carolina Q BBQ Sauces coking on a Lang!

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I cook my brisket just like I like my women, HOT AND FAST!!!!!

36 Hybrid deluxe, removable stack, wagon wheel cart, dampers in top of firebox.  

84 deluxe, removable stack, side mounted warmer and side mounted firebox with damper in the top!
Post Posted: Fri Mar 24, 2017 5:41 pm 
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JohnH12





Joined: 09 Jun 2013
Posts: 11



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Very interesting.
In the past I thought Ben was recommending the stack damper be left wide open and control the temp with the firebox pinwheels. I guess he's modified the technique some over the years.
I've been leaving the stack wide open and closing the 2 firebox pinwheels closest to the cook chamber after I get a bit above the target temp. I then control the temp with the 2 pinwheels closest to the firebox door.
Leaving the firebox pinwheels open and just using the stack damper seems to be much easier.
My 60D seems to like 275 to 300 so I'll have to try it for the next cook and maybe get down to 250.
One question: Did they say how long it took to stabilize the temp at 250 after the initial lighting?
Post Posted: Sat Mar 25, 2017 12:46 pm 
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Biskitman





Joined: 01 Jul 2015
Posts: 37



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The class started at 8am and the cooker was at temp when I arrived.  The guys stated they were there for an hour or so prior to class to start the fires so Im guessing an hour or so.  One piece of wood every 30-45 minutes is what it took in my 84D to maintain at 250 on the dot!  The 84 D seems to hold steady at 250 and seems to like that temp.  I played around with it and used a little more wood and got to 300 degrees but I let it go back to 250 where it held for the entire cook.  I have a 36D hybrid that likes 285-300 degrees and I am convinced the bigger the cooker the less the temp will be.  If this is the case the 84D seems to be the perfect cooker for low and slow.  The drain was almost all the way closed with just enough opening to allow grease to drip.  Also I had the cooker nose elevated about one half a bubble on the level for good flow.  To increase or decrease temp you can also play with the nose.  Just another thing to learn on the cooker to make this the ultimate cooking machine.  Good luck!

_________________
I cook my brisket just like I like my women, HOT AND FAST!!!!!

36 Hybrid deluxe, removable stack, wagon wheel cart, dampers in top of firebox.  

84 deluxe, removable stack, side mounted warmer and side mounted firebox with damper in the top!
Post Posted: Mon Mar 27, 2017 1:36 pm 
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choclit1967





Joined: 12 Sep 2011
Posts: 78


Location: Fort Smith, Ark

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I leave my damper wide open & just control the temp with the pinwheels, once I get locked in to the temp I want, I just add a piece of wood bout once every 40/45 minutes!!! Guess if it isn't Broke, Don't try 2 fix it!!!
Post Posted: Tue Mar 28, 2017 10:34 am 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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choclit1967 wrote:
I leave my damper wide open & just control the temp with the pinwheels, once I get locked in to the temp I want, I just add a piece of wood bout once every 40/45 minutes!!! Guess if it isn't Broke, Don't try 2 fix it!!!


That was the method (pin wheel adjustment) I used successfully and a while back when DSARPHIE experimented with the use of the damper I thought he was all wet because I felt that the draft created by the chimney was what made the reverse flow work. Then I tried DSARPHIE'S method  and found it worked. Now I use the pin wheels and damper in conjunction with each other.

Once I get the fire going and up to the temperature I'm seeking, I shut down one pin wheel and use the other pin wheel and damper to maintain the temperature.

There are a couple of ways to make these Lang's or any smoker work efficiently and a pitmaster has to use the method that works for him. On your next cook give the damper a try and see how it works for you. If it doesn't work to your satisfaction just discard it.

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Post Posted: Wed Mar 29, 2017 2:18 am 
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AYoung





Joined: 10 Mar 2017
Posts: 3



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JohnH12, what Brisketman and Wood River are telling you does work very well with the 60D.  I use the flue damper to control temp. and the pin wheels to control the burn of wood on my 60D.  Temps maintained at 225 to 260 for 8 hrs. per the Lang thermometer.  Smoked the best Chicken and Pork I've ever eaten with a 3/4" smoke ring on the pork butt Monday.
As Wood River said, try it if it doesn't work for you go back to what you've been doing.  Just wanted you to know this method works great on my 60D.

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Post Posted: Fri Mar 31, 2017 9:47 am 
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JohnH12





Joined: 09 Jun 2013
Posts: 11



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AYoung wrote:
JohnH12, what Brisketman and Wood River are telling you does work very well with the 60D.  I use the flue damper to control temp. and the pin wheels to control the burn of wood on my 60D.  Temps maintained at 225 to 260 for 8 hrs. per the Lang thermometer.  Smoked the best Chicken and Pork I've ever eaten with a 3/4" smoke ring on the pork butt Monday.
As Wood River said, try it if it doesn't work for you go back to what you've been doing.  Just wanted you to know this method works great on my 60D.


Thanks. I plan to do some experimenting next time I fire it up. I still have some frozen brisket and pork butt from the last cook. It's just the wife and me with occasional family so I load the Lang with meat and vacuum seal portion sized chunks for whenever we want a no-cook meal. Reheating the portions in hot water brings them back to life and taste just like fresh off the smoker.
Summer is getting near so the grandkids will be here for fun in the pool so I'll be cooking more often.
We had a mild winter so I have a bunch of wood left over so I may try the different techniques and get rid of some beer at the same time.
That would be a win-win for me and the Lang!

Post Posted: Fri Mar 31, 2017 5:10 pm 
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