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Murral stark

damper question

Will the heat rise or drop with the damper fully open on the flue?
Eddie Z

You want the damper open on the flue when you're cooking. Closing the flue will restrict the air flow thru the cooking chamber.
jpittssr

Re: damper question

Murral stark wrote:
Will the heat rise or drop with the damper fully open on the flue?

Don't use the damper to control temp. Use ONLY the intake vents.
Using the damper will produce dark bitter smoke.
Wood River BBQ Team

Re: damper question

Murral stark wrote:
Will the heat rise or drop with the damper fully open on the flue?


Murral stark: I'm not sure what you're asking about. Anyway, the temperature will rise to a given point and then stabilize as long as you keep the vents and damper fully open (I've keep my damper fully open and have never touch it). As jpittssr points out, you adjust your temp using the intake vents.

Offsets  work by using DRAFT. Drafts pulls the heat/smoke from the firebox, along the bottom of the cooker and then to the chimney. Mess with the damper and you mess with draft flow of the heat/smoke. Close down the damper and you'll choke off the whole process.

I don't know if that's what your asking about but keep the damper fully open.
Ohiophil

My question is why is the damper on the flu ?
Wood River BBQ Team

Ohiophil wrote:
My question is why is the damper on the flu ?


Scientifically, I can't explain why a flu/damper/chimney works. I can say from experience, that fully or partially closing the Lang damper restricts the amount of air going into the fire box even if the intake dampers are fully open. The draft can't pull in enough oxygen and  the fire smolders.

As an aside, which has nothing to do your question,  the tall chimneys you see on some rigs serve a purpose -- the taller the chimney the more draft they produce.

To answer your question as it pertains to a cooking on a Lang -- a damper is not necessary because the Lang works best with it always fully open. When not cooking you could close it to prevent bugs and other thing from entering. I always leave mine fully open.
KevinWI

The more you use your lang, the more need you will see for the flue damper.
Most in the beginning leaving it wide open is preferrable....the more you use your lang, you will see the need.....especially with larger cooking chambers.

Partially closing the flue damper down can aid it a more even temperature throughout the cooking chamber. It can also aid in increased humidity.
You can leave your firebox dampers open and control the temp with the flue damper.

When I was smoking salmon, I needed to keep the cooking chamber from getting too hot....needed 130° ....I did it thru the flue damper....I held it for 6 hours ... well, actually I was at 130°  for 2 hours, 150° for 2 and 165° for the final 2.



Most important is to keep that thin blue smoke flowing at all times.
Ohiophil

Good looking salmon Kevin, thanks for the reply, this lang 48 patio is new to me when it gets warm outside I'll be able to play around with the dampers
KevinWI

Warm??? pah! get that smoker going....I had mine up to 450° on Christmas day...it was 15° outside!

The only thing that stops me is if it gets below zero. The cooker can still cook,  but it's just that I choose not to be outside then.

Also can say this...on windy cold days that flue damper can help...I'm still trying to get the hang of it tho.
Wood River BBQ Team

The Lang smoker, like any smoker, is an easy machine to master - all it takes is 3 or 4 cooks and knowing how it works.

It has 2 fuels -wood/ charcoal and oxygen. You control the temperature by controlling one or the other or both. The  Lang intake dampers bring in oxygen. The Lang exhaust damper pulls in oxygen through the intake damper. The intake damper is the engine that drives the system. Close them and you'll stave the fire even if the exhaust damper is fully open. Partially close the exhaust damper and don't get your intake dampers set correctly and you'll cause the fire to go out. It's a delicate balance and unnecessary.

The exhaust damper has 2 functions. One is to allow gas/heat/smoke to escape and the other is to pull oxygen (draft) through the intake damper. By partially closing off the exhaust damper you're starting to smother the fire. It's like banking a fire in a fireplace. Playing with both the intake and exhaust dampers is like trying to control the speed of a car by using the gas pedal and brake at the same time.

The best advise given on most BBQ smoker sites is to keep the exhaust damper fully open and control your temperature with the intake dampers but, like everything in life, a pitmaster should experiment and do what works for them.
Ohiophil

This one works good in the winter 😀
KevinWI

well, that'll work...as long as you're grilling

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