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jcoleman

Lang 60 Modification???

Just did my "first cook" on my new 60. I was noticing a modification on the Lang Site. I have actually done this "exhaust extension down to the cooking grate" modification on a couple of old Brinkman's we use in KCBS events.

Knowing the quality of the Lang and the experience Mr. Lang brings to the table I was thinking that if it was such a good thing it would already have been incorporated into the smoker!! Should we extend the exhaust down to or not?

Jimmy and I obviously have a lot of re-learning to do with time/temperature going forward and the answer to this question is important to us?

Any thoughts??? [/i]
Wood River BBQ Team

Re: Lang 60 Modification???

I extended the chimney on my former smoker and then my Lang36 for the same reason you used for your Brinkman -- it works. Using 2 cheap oven thermometers, check out the temp difference on both ends of the bottom and top grates and you'll see that the smoke/heat wants to go up and out. It's physics. Then install the cheap Home Depot duct (be quick about it and just shove it in) and let the temp build up. Then check the temp again. You'll see they level out. How do I know that -- I tested it before and after the mod.

The Lang is a very efficient cooking machine but even if you purchased the most expensive offset on the market, it would benefit from this mod. If it doesn't work for you you're out $7.00.  

To answer your question, I have no ides why Lang or any other smoker manufacturing company doesn't extend the chimney. There's probably a ton of guys cooking who could care less about the temperature difference and probably they produce a good product but it's "to each his own".

Don G

jcoleman wrote:
Just did my "first cook" on my new 60. I was noticing a modification on the Lang Site. I have actually done this "exhaust extension down to the cooking grate" modification on a couple of old Brinkman's we use in KCBS events.

Knowing the quality of the Lang and the experience Mr. Lang brings to the table I was thinking that if it was such a good thing it would already have been incorporated into the smoker!! Should we extend the exhaust down to or not?

Jimmy and I obviously have a lot of re-learning to do with time/temperature going forward and the answer to this question is important to us?

Any thoughts??? [/i]
Midwest Freak

can not hurt to try for $7
jcoleman

Re: Lang 60 Modification???

How far down did you take it? On my Brinkman I took it down level with the cooking surface?

Wood River BBQ Team wrote:
I extended the chimney on my former smoker and then my Lang36 for the same reason you used for your Brinkman -- it works. Using 2 cheap oven thermometers, check out the temp difference on both ends of the bottom and top grates and you'll see that the smoke/heat wants to go up and out. It's physics. Then install the cheap Home Depot duct (be quick about it and just shove it in) and let the temp build up. Then check the temp again. You'll see they level out. How do I know that -- I tested it before and after the mod.

The Lang is a very efficient cooking machine but even if you purchased the most expensive offset on the market, it would benefit from this mod. If it doesn't work for you you're out $7.00.  

To answer your question, I have no ides why Lang or any other smoker manufacturing company doesn't extend the chimney. There's probably a ton of guys cooking who could care less about the temperature difference and probably they produce a good product but it's "to each his own".

Don G

jcoleman wrote:
Just did my "first cook" on my new 60. I was noticing a modification on the Lang Site. I have actually done this "exhaust extension down to the cooking grate" modification on a couple of old Brinkman's we use in KCBS events.

Knowing the quality of the Lang and the experience Mr. Lang brings to the table I was thinking that if it was such a good thing it would already have been incorporated into the smoker!! Should we extend the exhaust down to or not?

Jimmy and I obviously have a lot of re-learning to do with time/temperature going forward and the answer to this question is important to us?

Any thoughts??? [/i]
Wood River BBQ Team

The bottom of the duct extends a couple of inches below the slide bracket for the top grate. I could have dropped it lower but I didn't think it was necessary -- I may need to re think that. My major problem was I didn't realize the unit is expandable until one of the mates on this forum pointed it out to me!! I was just so happy I found a devise that would fit into the chimney without modification I just took it out of the shopping bag and slapped it in the chimney.
KevinWI

this just a 5" sheet metal duct like a foot long or so?
Midwest Freak

click here for more info http://lang.myfreeforum.org/about421.html
KevinWI

ah...flex metal ducting. got it.

animal

This is a reverse flow cooker, if you want stale smoke and creasole on your food this is the way to get it or you can close the exhaust damper and get pretty much the same thing and not spend money to do it
Wood River BBQ Team

I don't know where this guy comes up with this crap about stale smoke and creasole. All the vent is doing re-directng the flow of existing heat and smoke from the top of the cook chamber to across the meat. It doesn't impede the flow in any way.

I didn't invent the idea -- I read about it after I saw it at competition and merely passed it along, which is what this forum is supposed to be about. A person thinking about this mod should do a google search on this subject and then decide if it makes sense. If a person then thinks it will deposit stale smoke and creasole on the food, as this guy thinks, then don't do.

Follow his advise and close the exhaust damper instead and see how that works.


animal wrote:
This is a reverse flow cooker, if you want stale smoke and creasole on your food this is the way to get it or you can close the exhaust damper and get pretty much the same thing and not spend money to do it
Midwest Freak

i think what he is saying with the vent so low the smoke does not escape the smoker as fast  and would create creasole build up faster on the inside top of the smoker . i have read that to get the even temps better all you haft to do is lower or raise  the nose of the smoker , it hast to draft in a even flow  and a clean burning smoke hast to escape as fast as possible .
glocksrock

The smoke and heat escape just as fast, they just exit from a different position. There would be no more or less creosote build up by extending the chimney.
animal

I never told anyone to close the stack vent, I merely pointed out what your modification does is pretty much the same thing. you are not redirecting anything at all, If anything this crates a dead area with reduced circulation, uneven temps across the surface of the grill making it even hotter on the firebox side beside slowing down the circulation of heat in the pit. To even out the temps in mine I raise or lower the tongue of the trailer, not stick things in it to make it more difficult because that is what I had to do to make a $200 smoker from Walmart work.

Heck call Ben and ask him about your Dryer vent modification
glocksrock

animal wrote:
I never told anyone to close the stack vent, I merely pointed out what your modification does is pretty much the same thing. you are not redirecting anything at all, If anything this crates a dead area with reduced circulation, uneven temps across the surface of the grill making it even hotter on the firebox side beside slowing down the circulation of heat in the pit. To even out the temps in mine I raise or lower the tongue of the trailer, not stick things in it to make it more difficult because that is what I had to do to make a $200 smoker from Walmart work.

Heck call Ben and ask him about your Dryer vent modification


adding the vent does not slow down the circulation of heat, and is not basically the same thing as closing the damper. As far as it evening out the temps, it's not the temps from left to right, it's the temps from top to bottom, since the top rack gets hotter than the bottom because the heat and smoke rises to the top of the chamber as soon as it reverses flow, and this is the reason some add the extension. It forces the heat and smoke to stay lower in the chamber before it exits. Some may like the hotter temps up top, some want it more even, it just depends on your particualar needs. But it can't hurt to experiment with adding it, as it can always be removed. If anything, I would think that extending the chimney length would create more negative pressure, thus increasing the airflow/draft in the chamber, not restricting it.
jsk404

Hey guys I am new to this off set smoking and have a thought or question about adding the extension.

I know from what I have read here the top rack is hotter then the bottom for the simple reason heat rises.

So with that said extending the stack down will make the bottom rack hotter by forcing the heat to go down, but at the same time because the heat is still rising before going down and out wouldn't the top rack still build up more heat then the bottom rack?

Again just my uneducated thought.
Tom L

jsk404 wrote:
Hey guys I am new to this off set smoking and have a thought or question about adding the extension.

I know from what I have read here the top rack is hotter then the bottom for the simple reason heat rises.

So with that said extending the stack down will make the bottom rack hotter by forcing the heat to go down, but at the same time because the heat is still rising before going down and out wouldn't the top rack still build up more heat then the bottom rack?

Again just my uneducated thought.


the bottom rack stays hotter because it is closer to the steel plate on the bottom of the grill. my hottest spot is right on the bottom grill next to the fire box.  the top grill stays hot because it is closer to the top.
so heat is spread out pretty even
ckreidler

I agree with Animal 100%.  Ben designed a great smoker and I think some are getting so concerned about a few degrees in temp... mountain out of a mole hill.  Just light the fire open the beer and enjoy the cook.  I get nothing but complements.  don't get so technical. Sometimes I think people are watching to many competition shows and come away thinking this has to be hard.
KevinWI

ckreidler wrote:
I agree with Animal 100%.  Ben designed a great smoker and I think some are getting so concerned about a few degrees in temp... mountain out of a mole hill.  Just light the fire open the beer and enjoy the cook.  I get nothing but complements.  don't get so technical. Sometimes I think people are watching to many competition shows and come away thinking this has to be hard.



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