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Wood River BBQ Team

Lang Thermometer Update

This morning I'm cooking a 8lb Boston Butt. It's like the Lang thermometer fixed itself. It would never match the Maverick when the temp was above 265F. Today, the Maverick is registering 300F, which is exactly what the Lang is registering. I have 2 cheapo oven thermometers in the cook chamber and the fire box side is registering about 325f and the other side is registering 290F, so the temperature in the cook chamber is pretty even side to side. The butt is on the bottom shelf and in the middle and that's where the Maverick probe is located.

The only thing I've done differently on this cook is seal the lid so no smoke/heat is escaping.  I don't know what's happening inside the cook chamber but I'm happy to learn the Lang thermometer is more accurate than I thought it was.
Eddie Z

Was your drain valve open before? If you're drafting ambient air maybe drawing in causing a lower temp on the far side.
Wood River BBQ Team

Eddie Z wrote:
Was your drain valve open before? If you're drafting ambient air maybe drawing in causing a lower temp on the far side.


The drain valve is closed and was closed on previous cooks. The cooker is sealed up tight. Additionally, today the fuel is lasting longer and the temp is holding steadier than previous cooks. I don't know what's happening with the Lang temp gauge but I'm happy with it. I don't think is possible to have even temperature from side to side -- the fire box side is always going to be hotter -- but I'd like it to be close side to side, which it is.
animal

Wood River BBQ Team wrote:
Eddie Z wrote:
Was your drain valve open before? If you're drafting ambient air maybe drawing in causing a lower temp on the far side.


The drain valve is closed and was closed on previous cooks. The cooker is sealed up tight. Additionally, today the fuel is lasting longer and the temp is holding steadier than previous cooks. I don't know what's happening with the Lang temp gauge but I'm happy with it. I don't think is possible to have even temperature from side to side -- the fire box side is always going to be hotter -- but I'd like it to be close side to side, which it is.



You keep it closed when you cook? Or am I reading this wrong.
Wood River BBQ Team

Normally, I keep it open but with the small size of meat we cook (it's just my wife and myself) the amount of grease run off is minimal. In fact, it's non existent in my catch bucket. On this cook and a previous cook, I wanted the chamber air tight so I closed the valve. Obviously, if you're cooking large amounts of meat you'd want the valve open.
Wood River BBQ Team

On my cook yesterday the Lang thermometer matched the Maverick through the entire cook. This has never happened before. I don't know if this has anything to do with it but my Lang leaked heat/smoke from all 4 sides of the cook lid. The lid fit is good but in one corner I can see through the gap. Shimming the latch wouldn't close the gap. I've sealed the edges to elimainate the leaks. I don't know how Lang could have made the lid tigther as it's almost tight.

The fire box door is another story. Two sides leak heat/smoke -- I can see through the cracks. During the cook, the gaps open up further. Lang could have avoided that problem by running a bead instead of tacking the plate to the door frame. How much more would have that cost and it could have been done quickly, I think. I've sealed the leaks in the door.

Maybe what happened with the lang gauge was I evened out the temperature in the cook chamber and even though the Lang gauge is not near the center where I was cooking the meat it didn't matter. Additionally, yesterday I used less fuel than normal plus the temperature held for a longer period of time. Both items surprised me.

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