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GDaddy

108 temperature

I need some ideas for stabilizing the temperature on a 108 from the front to back and side to side.
Wood River BBQ Team

Re: 108 temperature

GDaddy wrote:
I need some ideas for stabilizing the temperature on a 108 from the front to back and side to side.


We need a starting point to help you. What procedure are you now using and what are the results?
GDaddy

I have read just about everything on the forums. The front left side runs about 25 degrees lower than the back. I have not tried extending the stack down. It has gotten a little closer adjusting the stack verses the pinwheels. Cooking close to 300 chicken halves next weekend and want to try to have a more consistent temperature across the grill. I am able to keep the temperature consistent other than front to back. My first cook was 64 butts at a total of 583 pounds and turned out great. Any help sure would be appreciated. Thanks.
Wood River BBQ Team

GDaddy wrote:
I have read just about everything on the forums. The front left side runs about 25 degrees lower than the back. I have not tried extending the stack down. It has gotten a little closer adjusting the stack verses the pinwheels. Cooking close to 300 chicken halves next weekend and want to try to have a more consistent temperature across the grill. I am able to keep the temperature consistent other than front to back. My first cook was 64 butts at a total of 583 pounds and turned out great. Any help sure would be appreciated. Thanks.


Personally, other may disagree, but I think a 25* differential is nothing to worry about. Keep on doing what you're doing -- a lot of pitmasters would be happy with that temperature difference.
Wood River BBQ Team

. I have not tried extending the stack down.

Give the chimney extension a try -- it's only about $5 (less than a six pack of beer) and if it doesn't work just throw it away but I think you'll be surprised with the results.
GDaddy

Thanks for the help. The perfectionist in me is always trying to do better.

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