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Biskitman

Getting the LANG figured out

In August, I was delivered a 36 Hybrid deluxe on wagon wheel cart, removable stack and dampers in the firebox.  Cooked on it every weekend since.  The first couple of times my temps were high in the range of 275-300.  I would always run it up to 300, steam clean grill with water hose as Ben suggests, and then put on the meat.  This past weekend I cooked six racks of ribs and 2 butts.  After the steam clean, I put on meat and closed the cooker door to the open latch position and let temp slowly work its way down.  When it got to 235, I fully closed door and let temp stabilize.  Based on what the temp stabilized too, I adjusted the dampers and dialed it in.  I closed fully the backside of the firebox damper and ended up with front damper closed all but 1/4 of the way.  Cooker held about 230 degrees with me adding about 3-4 apple chunks every 30-45 minutes and the temp held steady.  After about 3.5 hours, I wrapped ribs and butts in foil pans with foil added apple juice and butter and let them go for 2 hours after I raised temp to 275 to ensure they were fall off the bone and they were.  Cooked butts to 195, wrapped in towel and let rest for 1 hour.  Best cook I have done yet and this machine is the Cadillac when you get it figured out!  See pics below:

http://i278.photobucket.com/albums/kk114/biskitman5566/IMG_0608.jpg

http://i278.photobucket.com/albums/kk114/biskitman5566/IMG_0607.jpg
jdubb0113

Man that looks good, and yea, when i got my first lang it took me few cooks to figure out temp control just right, and now I'm pulling off awesome meat everytime i put some on it,  i control my Temps perfect by leaving my fire box dampers just about all the way open and just adjusting the cimney, i can hold whatever temp all day long,  all i do is just throw a log in about every hour or so, and i keep the thin blue smoke the whole time.  I love my lang,  and good to see your mastering yours too.. Smile
Biskitman

jdubb,

That's very interesting!  Everything you hear says leave the stack damper open all the way the entire time.  It makes sense though because by keeping the firebox wheels open all the way keeps a lot of oxygen flowing thus keeping the fire hot and smoke probably clean as a result.  Do you find that your meats are darker or you burn more wood this way due to fire constantly being hotter?
jdubb0113

No my meats pretty much have a nice mahogany dark red color everytime,  the only time my meats come out a little darker is if i use alot of brown sugar or bbq sauce with extra sugar in it,, and i don't really burn through wood any faster for some reason lol,  it might be because i have fire bricks in the bottom of my fire box under the wood rack,  and i also sealed my cook chamber door with a gasket strip lol,  so my lang holds heat and a temp very well,  it really does help,  if you haven't done that to yours i think you really should try it,  you'll see a world of difference in holding your temp.
Biskitman

Thanks for the reply.  Are your bricks under the firestand made by LANG?  I have been thinking of using bricks on the bottom of mine, the skinny ones that are like 1.25 inches.  Are these the ones you use and the same setup?  Also what size is your cooker?
Wood River BBQ Team

Biskitman wrote:
Thanks for the reply.  Are your bricks under the firestand made by LANG?  I have been thinking of using bricks on the bottom of mine, the skinny ones that are like 1.25 inches.  Are these the ones you use and the same setup?  Also what size is your cooker?


Bisketman: I used UNGLAZED porcelain tiles (glazed will crack) that are 1/4" thick. On top of the tiles I laid a sheet of alum foil - shinny side up - which does 2 things - it reflexes the heat upward and make clean out up easier. I just use my shop vac. If a mate didn't want to add the tiles, the alum foil - doubled over- will also work.
Biskitman

Wood River,

Both are great ideas!  Where does one find unglazed porcelain tile?  Home depot or Lowes?
Wood River BBQ Team

Biskitman wrote:
Wood River,

Both are great ideas!  Where does one find unglazed porcelain tile?  Home depot or Lowes?


I don't know where I purchased the 1/4 " unglazed porcelain tiles but I think ACE and Tractor Supply sell 1.25" tiles. You could do a google search for other suppliers. Actually, I think the 1.25" ones would work better than 1/4".

Check the technique section of this forum and go down about 15 topics to "fire bricks in the fire box". The more heat you can re-focus to the cook chamber the better off you are. That's just my personal opinion.

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