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WillyMcCoyBBQ

Extension on exhaust pipe

Hey has anyone tried adding an extension to the exhaust pipe lowering it down to the bottem rack on the inside to make the heat go down to give you a more even temp ? I did this on first offset cooker. It was not a reverse flow and it really helped.
Wood River BBQ Team

Re: Extension on exhaust pipe

WillyMcCoyBBQ wrote:
Hey has anyone tried adding an extension to the exhaust pipe lowering it down to the bottem rack on the inside to make the heat go down to give you a more even temp ? I did this on first offset cooker. It was not a reverse flow and it really helped.


Willy: I don't want to open a can of worms but the extension does work. If you don't think it works for you you're only out about $6.00 - take it off and throw it away. I have an email from Ben Lang, where I asked his advise on the extension and his answer was "yes, that would work".
WillyMcCoyBBQ

Thanks Wood. Like i said it worked great on my New Braunfels which i gave to my neighbor. He's a Georgia boy and loves it. I did alot of mods to that cooker.
Wood River BBQ Team

WillyMcCoyBBQ wrote:
Thanks Wood. Like i said it worked great on my New Braunfels which i gave to my neighbor. He's a Georgia boy and loves it. I did alot of mods to that cooker.


Willy: My former neighbor has a very old smoker, which he claims is a
 New Braunfels - the label is missing. It has steel wheels like the Oklahoma Joe. It has heavier steel than the cheapo models now sold and it's highly modified. One mod I liked and copied on a Smoking Pro, which I also gave away when I bought the Lang, was he added a chimney to the fire box side of the smoker. He closes off the original chimney. The effect is he's forcing the heat/smoke around his tuning plate and over the meat.  His old smoker cooks as good as my Lang.
Golopus

Exhaust extension.

Hey, if it ain't broke.....  I know I'm a Jersey boy, but I bought the 48 delux and use it any time I can.  Best purchased I've made in my 20 yrs of marriage.  I know my Lang like I know my wife. Temp differential from left to right is a given for me.  If you want totally even temps, use your oven.  I smoke salmon and shoulder at the same time knowing where the hot spots are.  This is the BEST product out there in my opinion,  so. Buy it use it and enjoy it if you can.  
Thanks. Ben.
WillyMcCoyBBQ

"Easy JB" just talking man. Wood, I found the can. JB, I have wanted a Lang for a while now and i got it in August and it's cool. Learning to cook with my P-48 is like when you buy a new set of golf clubs. You got good on your cheap set. Now with the new top of the line clubs you need to learn the clubs and not how to replay the game. Does this help.
Wood, my old one I had for 15 years  and it needed a frame off rebuild. It was hard to see it go but I get to teach him my neighor and thats allways fun.
"Easy JB"
2yung2smoke

Re: Extension on exhaust pipe

WillyMcCoyBBQ wrote:
Hey has anyone tried adding an extension to the exhaust pipe lowering it down to the bottem rack on the inside to make the heat go down to give you a more even temp ? I did this on first offset cooker. It was not a reverse flow and it really helped.


I added an extention made from a steel flue duct reducer (4'X5").  It just shoves into the bottom of the chimney. The reason was to increase the amount of smoke that goes to the bottom shelf-- not the temperature differential.

I noticed that food cooked on the top shelf had more "wood" on them than on the lower shelf. This solved it.
Wood River BBQ Team

Re: Extension on exhaust pipe

2yung2smoke wrote:
WillyMcCoyBBQ wrote:
Hey has anyone tried adding an extension to the exhaust pipe lowering it down to the bottem rack on the inside to make the heat go down to give you a more even temp ? I did this on first offset cooker. It was not a reverse flow and it really helped.


I added an extention made from a steel flue duct reducer (4'X5").  It just shoves into the bottom of the chimney. The reason was to increase the amount of smoke that goes to the bottom shelf-- not the temperature differential.

I noticed that food cooked on the top shelf had more "wood" on them than on the lower shelf. This solved it.


Smoke and heat are 2 separate items but they work the same way. It's simple physics - as both make the turn from under the RF plate they both make a bee line for the chimney because that's where the draft is sucking them. The chimney extension is not for everyone and some folks think it only works on cheapo cookers. Both the smoke/heat don't know how expensive or cheaply constructed the cooker is. Regardless of the unit they always work the same way.  Heat/smoke traveling along the top of the cook chamber doesn't do a lot of good even though it will eventually get the job done.
WillyMcCoyBBQ

So......what if you put 2 or 3 cobble stones under the RF plate ! I'll be trying that also. It will hold the heat longer, like having an internal blanket.
Wood River BBQ Team

WillyMcCoyBBQ wrote:
So......what if you put 2 or 3 cobble stones under the RF plate ! I'll be trying that also. It will hold the heat longer, like having an internal blanket.


Willy: I tried that with the cheapo Snoking Pro because I was using tuning plates and losing heat all over the unit. I think that because the Lang is so efficient (once you plug any leaks in the cook chamber if you have any) that it wouldn't be necessary. When you're pumping over 300* out of the fire box that's more than enough to get the job done. To prevent the valuable heat from escaping from the fire box and force it into the cook chamber where it belongs, I used thin fire bricks to line the bottom of the fire box. I added a sheet of alum foil for easy clean up. I have very little heat loss out the bottom of the fire box.

Where's Capo Beach. Is it near Dana Point? I used to live in Yorba Linda, Ca
WillyMcCoyBBQ

Wood, Yes Capo is between Dana and San Clemente. On my New Braunfels I didn't use plates just 4 stones with foil around them for clean up. Took that idea from like when you cook a pig in the ground. It just holds the heat longer if your fire starts to go out on you. Worked really good. On the Lang I just don't want to pinch the flow of air/heat under the RF plate. Really it's just a thought now with colder days here. Got to keep cooking man.

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