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Jimbo

Model 60 Firebox vents

Need some help. Just got my Lang 60 in December. Only had the chance to cook on it a few times due to weather and travel.  I'm having a hard time getting the temp up to the 325-350 area.  I've read most of the post about temp control on the forum, but have not seen anything about the dampers on the fire box. Have had mine pretty much open all the way. Should I be pulling dampers back on fire box?  If so, how much and which ones?
Eddie Z

You might need to feed your fire more to get your temp in that range. Try getting a bigger bed of coals as they will give you more heat than burning sticks.
Wood River BBQ Team

Re: Model 60 Firebox vents

Jimbo wrote:
Need some help. Just got my Lang 60 in December. Only had the chance to cook on it a few times due to weather and travel.  I'm having a hard time getting the temp up to the 325-350 area.  I've read most of the post about temp control on the forum, but have not seen anything about the dampers on the fire box. Have had mine pretty much open all the way. Should I be pulling dampers back on fire box?  If so, how much and which ones?


I agree with EddieZ - temps in the 325*to 350* required a bigger fire and bigger fires require a lot of oxygen, which means that both pinwheel dampers would have to be wide open to start. I've never cooked in that temp range (I prefer low/slow - 250* to 275*) but if I wanted to it would be easy with the Lang. Both pin wheels would be wide open as would the chimney damper. Once I hit about 330*, I'd start to slightly close down the right damper to stabilize at 350*. When the temp starts to fall I'd add fuel and open the right damper. With my unit, I use the right damper as I  would my car accelerator. Close the dampers and you'll kill the fire.

You'd have to experiment with the fuel load and the damper to get it right but it's easily doable and the above works for me but others might have another method for those temp ranges. If other suggestions are presented try them and see what works for you -- nuclear science it ain't.
Jimbo

Thanks guys. I will try a larger fire. I was cooking chicken and that is why I was wanting 325-350.  Chicken turned out really good at 275.
lrcorder

I was just in a cooking situation this past weekend where I needed those high temps- 325. It was only 28 degrees outside but my lang really responded well to using some hardwood lump charcoal. This created a hot bed of coals and allowed me to easily keep that temp for hours by adding about 2 logs every 45 mins.
Jimbo

lrcorder wrote:
I was just in a cooking situation this past weekend where I needed those high temps- 325. It was only 28 degrees outside but my lang really responded well to using some hardwood lump charcoal. This created a hot bed of coals and allowed me to easily keep that temp for hours by adding about 2 logs every 45 mins.



Thanks, I wll give the lump a try.  Did you use the lump when you started your fire or add it later?
Carolina 'Q BBQ Team

In my 60 I always start my fire with lump (Royal Oak brand). Usually, just one chimney full is all I need. Then I add sticks from there. When I cooked on Thanksgiving I was looking to smoke the turkeys at higher temp then I usually smoke at, aiming for the 300 range. I started with the lump, added 5-6 sticks and I had the pit up to 350-375 no problem. As the fire calmed down and I adjusted my dampers, I got the temp locked in between 275-300 the whole cook. I had to add 1-2 sticks every 45 min to an hour to hold this higher temp.
Jimbo

Carolina 'Q BBQ Team wrote:
In my 60 I always start my fire with lump (Royal Oak brand). Usually, just one chimney full is all I need. Then I add sticks from there. When I cooked on Thanksgiving I was looking to smoke the turkeys at higher temp then I usually smoke at, aiming for the 300 range. I started with the lump, added 5-6 sticks and I had the pit up to 350-375 no problem. As the fire calmed down and I adjusted my dampers, I got the temp locked in between 275-300 the whole cook. I had to add 1-2 sticks every 45 min to an hour to hold this higher temp.



Thanks. I am gonna crank my 60 up Saturday.  Appreciate the help.
lrcorder

Jimbo wrote:
lrcorder wrote:
I was just in a cooking situation this past weekend where I needed those high temps- 325. It was only 28 degrees outside but my lang really responded well to using some hardwood lump charcoal. This created a hot bed of coals and allowed me to easily keep that temp for hours by adding about 2 logs every 45 mins.



Thanks, I wll give the lump a try.  Did you use the lump when you started your fire or add it later?


Jimbo, I did start the fire with the lump and some small pieces of hardwood. I got it going quickly with a propane brush burner.  I also added a little lump along the way in the cook. Maybe 2 handfuls every couple of hours.
Jimbo

lrcorder wrote:
Jimbo wrote:
lrcorder wrote:
I was just in a cooking situation this past weekend where I needed those high temps- 325. It was only 28 degrees outside but my lang really responded well to using some hardwood lump charcoal. This created a hot bed of coals and allowed me to easily keep that temp for hours by adding about 2 logs every 45 mins.



Thanks, I wll give the lump a try.  Did you use the lump when you started your fire or add it later?


Jimbo, I did start the fire with the lump and some small pieces of hardwood. I got it going quickly with a propane brush burner.  I also added a little lump along the way in the cook. Maybe 2 handfuls every couple of hours.


Thanks so much. I Appreciate you responding back.

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