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scpaintman

Clean Smoke?

I have had my Lang 36 for about 5 cooks now. I already love it. However would someone tell me how they handle the cooker from start up to finish to maintain a good clean smoke. I am getting a bellowing smoke at times. Ben, if you are there would you send me on this forum the info you gave me last week ( Holladay) on handling the dampers and other specifics to maintain a nice clean smoke throughout. Will listen to other seasoned Lang owners too. This is my first stick burner. I have a Primo ceramic and a Stumps which I will have for sale soon.
Thanks,
Ronnie Bishop
On the Spot BBQ  Competion Team.
MRTONYSBBQ

DO NOT close chimney damper -EVER while smoking - use only air intake to controll heat -Some character actually put out a video telling people to use the chimney damper to control heat....it only makes for unwanted smoke choking and creosote forming on your food! you wont know if it tastes bad because it will numb your mouth........
Pre- heat your logs if possible - keep on top of firebox or very near it without causing it to burst into flames.
If you use  chunks, DO NOT soak them - if using chips you may need to soak them to keep them from incinerating immediately, but expect more unwanted smoke.
Make sure your wood is well seasoned.- unseasoned wood has oils and water in it. The water is not as much an issue as the oils are.
Sometimes the smoke is actually steam coming off the RF plate - THAT is normal - listen for the hissing  - if your meat is really putting out juices, it is steam not smoke- therefore actually basting your meat in its own juices.

Proper air flow is usually the issue - use small splits in the 36, dont stuff the box full, let it breathe!
Bean

I agree with MrTonysBBQ.  Sometimes what seems like smoke is steam coming off the reverse flow plate, especially if you have the cooker at least half full or more.  Every once in a while if I'm not sure how clean the fire is burning i will wave my hand over the chimney, then smell my hand and yes i have gotten a lot of weird looks doing this, but it works for me.  If it smells like a campfire, then its not burning clean.
scpaintman

Thanks for the help. I want to dig a little furthert. Tell me the way you adjust the dampers from beginning to end. I know you start wide open with the door to the smoke chamber and fire box proped open. Walk me through how you begin closing the dampers, fire box, and smoking chamber after you put the meat in. What temps are you working for and how well are you able to maintain them during this process?

We have done rather well using my Primo smoker. I can work it like a well oiled machine from start to finish. Also I get a pretty good smoke on my meat off of it. However I want more smoke like the Lang gives me, but not over done. This clean smoke seems to be the key and I want to understand this as well as I can. I compete primarily in the SCBA (South Carolina) circuit. I do about 7 or 8 SC events and 3 or 4 KCBS events in South and  North Carolina. As all of us do, I want to compete as strongly as I can. I will never ask for flavor profiles or any real "secrets", but I do wish to operate my cooker as well as possible.

Thanks,
Ronnie Bishop
On the Spot BBQ Team.
animal

Try this, from the man himself.  

http://www.youtube.com/watch?v=GaWwcF5gIJ8
roltruck

Re: Clean Smoke?

scpaintman wrote:
I have had my Lang 36 for about 5 cooks now. I already love it. However would someone tell me how they handle the cooker from start up to finish to maintain a good clean smoke. I am getting a bellowing smoke at times. Ben, if you are there would you send me on this forum the info you gave me last week ( Holladay) on handling the dampers and other specifics to maintain a nice clean smoke throughout. Will listen to other seasoned Lang owners too. This is my first stick burner. I have a Primo ceramic and a Stumps which I will have for sale soon.
Thanks,
Ronnie Bishop
On the Spot BBQ  Competion Team.


Some notes from Lang 84 new owner. these notes may not apply to experienced users.

Level smoker, too much elevation on nose will not let grease drain. experienced users elevate nose slightly to improve front to back temp control.

Fire
Take time build bed of coals, use lump charcoal if needed to build bed of coals faster.
Seasoned wood best, unseasoned wood use lump charcoal to start bed of coals, heat wood on fire box, below bottom rack deluxe warmer.

Temp Control
Get out of whack use fire box door, open to cool down, and to control burn (easier than using pin wheel dampers for a new owner).

Weather
Cold day get folding chair sit by fire box door. This is where I learned you could cool smoker down by opening door.
aussie84

i thought if you open the fire box door you let in more air which sparks up the fire more

.....if you wanna cool down quickly open the chamber door and close your dampers down a bit more....
Catfish

I leave my stack damper completely open all time.  

When I start the fire, I open the chamber doors, firebox dampers all the way open and open the firebox door.  Once the fire is going good, I close the firebox door and get a good draft going up into the chamber.  Again, check and make sure the fire is burning good.  Close the chamber doors and get the stack to pulling the smoke.  After the fire is burning good this way, the smoke "bellowing" should start to ease off.

I use really good cured wood and once the fire is going good, I hardly have any smoke, just a slight haze.  If I use some green wood, I make sure I have a good hot fire to put it on.  That will give you smoke and steam.

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