Archive for lang.myfreeforum.org Lang smoker cookers
 


       lang.myfreeforum.org Forum Index -> Ask about Lang Cookers
nuendo222

Fire management on a 48 hybrid deluxe

Hi Ho People!!!! I ordered a 36 HDP in June and took a trip to visit the factory last week to see for myself the size difference between the 36 and the 48.
Well from the title you can probably guess what I decided. While both are sweet machines, the 48 more met my needs in size and volume...
Ben was very helpful and answered all my dumb questions.

Well the question I have for y'all is, is there a systematic way to start and maintain a 225 to 250 range fire on my new 48 HDP???

BTW I'm 10 days from picking it up, and I am soooooooo stoked!
!!!!!!!!!! I'll Be Cookin On A Lang !!!!!!!!!
Eddie Z

I have the 48" patio deluxe and it controls best between 225-250. Use well seasoned hard wood of your choice. I split my wood down to 2-3" thick. After you have a good bed of coals, set your dampers on the fire box and add 2-3 sticks every 45-60 minutes or as needed to maintain temp. Leave the fire box door open for a few minutes to ensure your sticks catch fire.
nuendo222

Eddie Z wrote:
I have the 48" patio deluxe and it controls best between 225-250. Use well seasoned hard wood of your choice. I split my wood down to 2-3" thick. After you have a good bed of coals, set your dampers on the fire box and add 2-3 sticks every 45-60 minutes or as needed to maintain temp. Leave the fire box door open for a few minutes to ensure your sticks catch fire.


Man that helps tremendously, thanks Eddie!!!!
How long are the splits? I'm like a kid waiting for Christmas morning lol....
Rick C
Eddie Z

If you order wood its usually 16" long I believe. I did one modification by lowering the stack to about 3-4" above the bottom cooking grate. To help even out the heat across the chamber. There is a learning curve involved. Don't get frustrated if the first few runs your temps across the cooker are higher on the fire box side. I recommend a 4 probe thermometer or a few mavericks. I just bought a tappecue. It's a 4 probe thermometer that you can use as any combination of pit or meat temps. It's WiFi so you can go to the store and still watch your temps on your phone. Check it out at tappecue.com I think its well worth it.
nuendo222

So are there any other tips for evening out the temp, other than lowering the stack? Or does each cooker have it own quirks. And curve
Eddie Z

Try keeping your exhaust smoke a light blue see thru color. Offset smokers are about proper draft of air thru the fire box. Always keep the exhaust damper open all the way.
nuendo222

Eddie Z wrote:
Try keeping your exhaust smoke a light blue see thru color. Offset smokers are about proper draft of air thru the fire box. Always keep the exhaust damper open all the way.


Got it! Thanks for the advise, I'll let ya know how the first couple runs work out...
nuendo222

nuendo222 wrote:
Eddie Z wrote:
Try keeping your exhaust smoke a light blue see thru color. Offset smokers are about proper draft of air thru the fire box. Always keep the exhaust damper open all the way.


Got it! Thanks for the advise, I'll let ya know how the first couple runs work out...


WOW I love my Lang Cooker!!!!! This thing cooks like a dream. Thanks for the help.. With one hour for warm up, it locks in and purrs all day!!!!!

       lang.myfreeforum.org Forum Index -> Ask about Lang Cookers
Page 1 of 1
Create your own free forum | Buy a domain to use with your forum