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shaun2que

Using water to steam during cook.

Has anyone ever closed off there drain valve and filled it with water to cook? Bad Idea?..
Eddie Z

Very bad idea. That plate is a lot hotter than the cooker air temp. You will boil it off and if you add more water to it you risk the chance of cracking it from thermal shock.
Wood River BBQ Team

Re: Using water to steam during cook.

shaun2que wrote:
Has anyone ever closed off there drain valve and filled it with water to cook? Bad Idea?..


A pan of water is easier to use and re fill, if necessary. I use one on most cooks --- smoke loves a moist surface and there are other advantages as well.
animal

If you need a water pan on a Lang you have another problem. Recipe or temps.
shaun2que

Ok thanks guy's.. I'll scratch that idea..
Wood River BBQ Team

animal wrote:
If you need a water pan on a Lang you have another problem. Recipe or temps.


Shaunque: Before you scrap the idea, consider the following.

Here's why a water pan works for any smoker, including and especially a Lang. It has nothing to do with a recipe but does have to do with temperature. Water adds humidity to the cook chamber and keeps the meat from drying out.  If you're cooking between 225* to 250* the water in the pan absorbs heat because water never rises above 212* and that helps to keep the temperature down. Water helps  stabilize the temperature in your cooker and minimiize fluctuations because water temp takes longer to rise and fall than the air temp in the cook chamber.

Here's the most important contribution a water pan makes and why competition guys,  especially those using a WSM wouldn't be without a water pan. Water vapor mixes with combustion gases and will improve the flavor of the meat because the water vapor condenses  on the meat and makes it "sticky"  which allows more smoke to adhere -- the sodium nitrate in the smoke helps create the smoke ring. Smoke loves moisture. The humidity keeps the meat moister and the moist surface evaporates and cools the meat which allows more time for the connective tissue and the fat to melt and this also helps with the development of the smoke ring.

If I wanted to pump more moisture into the cook chamber I could put lava rocks in the water pan. The rocks are very porous and act like sponges and the large surface area pumps more moisture into the cook chamber. The one time I tried that method fat dripped on them and it didn't work.

I didn't make this stuff up. I first learned about the use of a water pan by watching the WSM guys and talking to comp guys who are using water pans. Then I found a 4 page article on www.amazingribs.com "How to use drip pans and water pans". Take a look at that article and see what you think.

Obviously, the use of a water pan is optional. Give it a try and see if it works for you. If it doesn't, don't use it anymore. Before a mate scraps an idea based on a offhand comment, with no back up, it's important to know why something works or doesn't work.
animal

A Lang is not a WSM, you must go to competitions you call yourself a BBQ team, I do attend a few a year Wink and have not seen one with soup cans or what ever stuffed into the exhaust to even out temps, maybe you should get a WSM and give them advice. Want a link to the forum here it is http://www.virtualweberbullet.com/ I am pretty sure Ben knows what he is doing. He has been at it a long time.
Wood River BBQ Team

animal wrote:
A Lang is not a WSM, you must go to competitions you call yourself a BBQ team, I do attend a few a year Wink and have not seen one with soup cans or what ever stuffed into the exhaust to even out temps, maybe you should get a WSM and give them advice. Want a link to the forum here it ishttp://www.virtualweberbullet.com/ I am pretty sure Ben knows what he is doing. He has been at it a long time.



The subject is "using water to steam during a cook". It has nothing to do with a exhaust extension. You've used that a couple of time. It's weak and you need to come up with something new. It also has nothing to do with "Ben knowing what he's doing". It has nothing to do with me attending competitive events.

Try to stick to the topic instead of acting like an jerk. Back up your stupid one sentence response - if a person uses a water pan it's a recipe or temp problem.

The purpose of this forum is to exchange ideas -- folks can accept them or not. You've added nothing to the topic but I do enjoy messing with you -- keep it up!!
animal

The purpose of this forum is Lang, and I am starting to think you don't own one. You are helping no one with most of your "advice" on modifications, I can only think of one which involves drilling a hole for temp probes so they are not crushed by the door.We all know Meathead and his forum and it is great. A Lang is great on it own with no modifications once you know how to use it. maybe you should learn how to and recycle the cans and lean how to prep food and cook on your pit instead of telling others how to do it
Wood River BBQ Team

animal wrote:
The purpose of this forum is Lang, and I am starting to think you don't own one. You are helping no one with most of your "advice" on modifications, I can only think of one which involves drilling a hole for temp probes so they are not crushed by the door.We all know Meathead and his forum and it is great. A Lang is great on it own with no modifications once you know how to use it. maybe you should learn how to and recycle the cans and lean how to prep food and cook on your pit instead of telling others how to do it


This person is impossible -- you can't get him to answer a simple question and support his original statement. He digresses with silly, wild assumptions that he dreams up, probably in his dark basemenT, which have no basis and that he can't support.

I don't like to make assumptions that I can't support but I assumed the handle "animal "was probably masculine but now I'm not sure -- the messages this person writes sound like they're coming from a whiney little girl.
animal

Sorry to disappoint you I have been on the road for work, I got the nickname Animal in football in 1974, I have 4 smokers currently and have been at this longer than you have been alive based on your comment i can tell you are very immature. I am truly impressed with your progress with your Lang. Not that long ago you were asking beginner questions even though you were a team, you have come so far I am proud to know you.

Can I ask you for some advice, on Saturday I am cooking 2 corned beef flats into pastrami, 2 turkey breasts , one for me and one for my boss for deer season camp and 4 for a cancer benefit near Stevens Point Wisconsin.

Should I shove a coffee can or a soup can up my exhaust , should I drills holes all over it and install a rotisserie, is that what it needs too?

Do a quick Google search and advise me please. I desperately need your wisdom

By the way sometimes all it takes is one line to give advice, for you it takes more time and words to pretend and try to impress
choclit1967

Lol Lol...Animal you said everything i had been thinking...Lol Lol...
animal

Thank you, I am not alone.
mr.piggy

this forum is for all to share information. period .and exchange information .period. and ideas. i have received  very good information and ideas on here. period. i have read a lot of comments & ideas on this form you can take or leave them. your choice.it's always good infomation.     PLEASE DON'T RUIN IT.   IF ANIMAL & CHOCOLITE 1967 DON'T LIKE A BBQ BRETHERN'S IDEAS OR SUGESTION'S  PLEASE DO NOT COMMENT.KEEP IT TO YOUR SELF. OR POLITLY SUGGEST AN IDEA TO INFORM ALL BBQ BREATHERN.    I WAS ALWAY'S TAUGHT IF YOU HAVE NOTHING NICE TO SAY DO NOT SAY IT.IF YOU HAVE A EASERY WAY OR BETTER IDEA  EXPLAIN LIKE ADULTS .I KINDA THINK WE ARE ALL ADULTS ON THIS FORUM (  WRIGHT )  i personly check this forum daily for new suggestions & information daily.
hey, Don hang in their i'm with you. i have always enjoyed all your bbq experience, & ideas.                          vincent
mr.piggy

and by the way i watched a few bbq shows on tv this week  and yes they say they use a tray of liquid of apple juice & vinegar for moisture
in their all wood smokers,  and if any thing matters i HAVE ALWAYS HAD MOISTURE IN MY BBQ'S             LOOK IT UP

                                     OH GREAT ONES
animal

No Shit, you watched a couple off BBQ shows, You must be a member of Wood Rivers team, try reading a book like Peace love and BBQ by Amy Mills  or Smokestack lightning Long story short, if you don't have a clue don't try to impress
animal

There are many types of cookers out there, some are great and some not so much, some are water cookers and a Lang is not one of them, the reverse flow plate takes care of that. WSM is a great cooker but it is not a Lang, a UDS cooker you can build is great too but once again it is not a Lang. This is a Lang forum. Vinegar and apple juice are good for injecting, why would you pour it in and boil it off? what is the value. I spritz with apple juice or pineapple for the sugar content it helps with the bark on meats, I also use Dr Pepper, When I make Dutch's Wicked good baked beans I always save the pineapple juice for enhancing the bark on the meat I am cooking, If you drive a Dodge or a Ford do you go to a Chevy forum looking for advice,  People come here to learn and ask questions about Lang, I have had 5 cookers and now have 4,  a Smoke Hollow #5, New Braunfels offset and Akorn and my Lang, I don't come here asking for information on how to use them. there are all totally different
animal

There are also many good BBQ forums for all aspects of BBQ out there for asking about different types of pits and all aspects of cooking in general, I would recommend for new guys, http://www.smoking-meat.com/ good place to get basic questions about anything BBQ related, then there is  http://www.thesmokering.com/ for more experienced folks and then there is http://www.bbq-brethren.com for actual teams and comp cooks, no posers or bullshitters will last long there, come on over to the Brethren and tell us all about the water pan in a Lang that you saw on TV
mr.piggy

i hope you are a very young boy because you have a lot of growing up to do.
 go back to polk high and play football with al bundy
animal

mr.piggy wrote:
i hope you are a very young boy because you have a lot of growing up to do.
 go back to polk high and play football with al bundy


Actually pushing towards retirement, experienced and I have a clue, Associates in electronics, Industrial electrical maintenance degree and a state certified Journeyman Millwright with certificates in boiler operation and machine safeguarding, thermal spray technical expert for the automotive industry (Federal Mogul) and I currently spin wrenches for a pharmaceutical company, I did consulting for Federal Mogul traveling around the world but got tired of living out of a hotel and being away from my family. I am slowing down to 9-5 work and go to a few BBQ comps a year, I am down from 5 pits to 4, how about you? I have been at BBQ for a long time also and I take offense when someone tells folks their pit can be improved by extending the exhaust down to the grate level, that is a tool that works for  a 200 dollar POS Chargill smoker .On the Lang forum, if you don't have a clue move on. if you want to learn about Langs stick around. if we get less bad advice maybe more seasoned Lang folks will stick around and good advice, I wish Ben would moderate this forum
animal

Dutch, a Guy who lives in Utah is BBQ god for Lang cookers and BBQ cooks all over, he created Wicked good baked beans is a member here and a busy guy he actually competes in many styles of cooking he dosent post here any more, this place has turned into a box of hamsters with Wood River pretending to have a clue and giving advice, Call Ben and have him review the posts, Lang 1 800 462 4629  before Wood River TEAM decides we all need a garden hose connected to our reverse flow plate
mr.piggy

it's 5  am going to work  will responed tonight
mr.piggy

leave dutch out of this crap. is ben lang  your big brother to fight your battles. you animal are the only hamster here. why do you drag members thru the mud.when they are only trying to share their experience, animal you are turning this site where as no one wants to post any ideas or suggestions or questions. all you do is drag people thru the mud and post bbq sites for for them go on like you are the bbq GOD .like you invented them. this site is to HELP each other & offer suggestions NOT DOWN GRADE ANYONE. if you or any other bbq er do not agree on someones
ideas OR suggestions KEEP them to yourself. or offer a friendly solution

this is a friendly site lets keep it that way  
  please animal   lets put down the daggers

     HAPPY BBQ TO ALL                                       VINCENT
mr.piggy

hey guy's we all purchased these LANG smokers .
 
TO DO WHAT   FEED OUR FAMILYS & FRIENDS

and enjoy   keep it friendly

                                                           vincent

 p.s hey animal  take of our eagles
Raineman

Agreed, let's keep this friendly. There are internet bullies on most forums I belong to, sadly. The best way to deal with them is not to feed their egos by acknowledging them.

Happy smokin all. Outta here.
KevinWI

Animal lives just up the road from me and he's been nothing but helpful to me when I got my cooker. He knows of what he speaks and I'd take his advice over many others on here.  He's cooked on a lang a long time. You'd be wise to pay attention.

You can watch competition BBQ all you want on TV....the things they do are in an effort of getting food done on time for the competition....but if given unlimited time, many would BBQ completely different....so take the shows with a grain of salt.
I've had a lot of cooks already...never used moisture once....and nothing has turned out dry. Just the opposite.  The wood itself has over 15% -20%
moisture in it already adding it to the smoker....that's plenty.

This weekend I will be cooking over a pan of water for the first time....but this is for catching the drippings to make an Au Juis, not to add moisture to the meat.

Quote:
AmazingRibs.com science advisor Dr. Greg Blonder says "Wood containing a bit of moisture creates a bit of steam during combustion, which causes smoke particles to clump together. And larger particles are less likely to flow around the meat so they stick more easily. Plus the water changes the nitrate/nitrogen ratio a bit, which affects the smoke ring, which has no flavor but adds eye appeal.
Raineman

I am an expert in a few things too Kevin.  That does not give me free pass to be an a** to others that may disagree with what I know or think I know. We're just asking for people to be respectful here. We are grown men. Let's act like it.
KevinWI

Frankly I agree with Animal.
This isn't about this forum...we've both read crap spread about Langs by people here on other forums and then offering "helpful" advice from the same? no sorry...... took me awhile to figure out the folks not to trust and  the folks who know what they are talking about. Cream rises to the top fairly quickly if you pay attention.  So if Animal is short with anyone, there's more of a back story behind it than you can read on this forum.

Again I reiterate...if you want advice on how to cook good Que on your Lang, you would do well to listen to Animal.
Raineman

I think I know one of the posts you are referring to about Lang quality where some bad things were said about the Lang Smoker. I don't agree with the negative comments in the post and have found no issues with quality on my Lang other than the paint peel on the front of the firebox. In fact, I would go so far as to say my Lang is darn near perfect

Either way, name calling by anyone on here is just silly. Let's just stop the crap on here guys.

One more thing, if someone is such are darn good cook on a Lang, then he should be confident in those skills and not get into pissing matches to try to prove it. That is a sign of insecurity and immaturity where I come from.
KevinWI

Well, I tell ya...he never got pissy with me.....and the main reason is because I asked a question, he answered and I replied respectfully and  didn't come back with a reply of "but I read on amazingribs.com "
He's giving his advice based on hi own experiences with a lang...and truthfully, this forum doesn't offer an experienced lang owner anything other than grief from those that wish to argue with internet reading over real experience. He offered his advice based on experience and was told he's wrong because someone read an article and watched a BBQ competition show.

The end of the discussion for me.
Like I said earlier, if you want advice on how to cook on a Lang and your a new user, you'd be well advised to listen to Animal.
Raineman

just cuz someone is new to this forum, doesn't mean they are new to smoking and looking for advice as you seem to assume. Wink

Happy smokin guys. I am done on this topic. I hope all have a great weekend. I am doing a cook and looking forward to it.
animal

Yea mine must have missed the finishing shop, the reverse flow plate was full of welding splatter from a wire feed welder, I have spoken with a few who had welding problems and Lang has paid to have them repaired locally where the person lives, and mine was not that serious, I fixed it with a flap wheel and an angle grinder, you cant keep paint on the firebox treat it like a cast iron fry pan, keep it oiled, spray the outside with Pam pr another cooking oil and it will look great, I have tried hi-temp paint from the auto store and it doesn't last, if you want a link for a PID temp controller to build or buy I can help you, but after the temp learning curve you will realize you don't need one. want to increase your time between adding wood I have friend who said that raising the fire grate on firebricks helps but I haven't tried that yet so I haven't recommended it.

I want to help make this the best for Lang owners, I stand behind everything I post here and yes I reserve the right to post a negative comment, about Lang or a bad idea, want to put in a gas assist? I will post a link about how bad that can work out.
animal

http://www.thesmokering.com/forum...s=0&postorder=asc&start=0
mr.piggy

kevin please reas all post.  PLEASE   NO ONE,   NO ONE.   has said any thing about animals bbq experince. you wrote  (you'd be wise to pay attention ) OK. if he his a god in bbq god bless him. if he helped you great.  please offer GOOD EXPERTISE. all bbq ers would love that.& thank him.BUT all he wants to is BAD MOUTH & DOWN GRADE OTHER BBQ ERS. WHY. so he thinks he king of the hill.let each bbq ers decide what they want . if someone ask a question and a nother bbq er answers it HE DOWN GRADES  that person. please do not make excuses for him being short.
NO ONE WANTS A BAD MOUTH PERSON HE IS & HAS RUINED THIS SITE
I AM DONE WITH THIS CULT

GO BACK TO POLK HIGH AND PLAY FOOTBALL WITH  AL BUNDY
                 4 TOUCHS DOWNS PEG
mr.piggy

hey animal  just read your job post
sounds like you went from job to job to job to job to job we had a guy like you in work one time telling all the young guys he had 26 jobs by 40 years old . the young guys were impressed.  we later explained to them that nobody wanted him
animal

mr.piggy wrote:
hey animal  just read your job post
sounds like you went from job to job to job to job to job we had a guy like you in work one time telling all the young guys he had 26 jobs by 40 years old . the young guys were impressed.  we later explained to them that nobody wanted him


you got me, I forgot 7 years at a grocery store in high school and college, lets see that is one. 36 years for Federal Mogul that is where the education and traveling was, that was 2, and now one year at a pharmaceutical company. I do get a pension check for 36 years with the IAM union what are you talking about?

Seems to  add up to 3 jobs in my life, pretty sure college and high school before I moved don't count, Federal Mogul Closed when Warren Buffet bought it and split it up and moved it overseas. and the one I have now, seems like 2 actually in 58 years to me.
Wood River BBQ Team

Vincent: You're wasting your time and energy -- 4 pages that have nothing to do with the original topic. The guy is obsessed with a chimney extension. He doesn't understand the physics of how heat/smoke moves and to get the best efficiency out of a cooker you want to keep those 2 items in the cook chamber as long as possible plus you want to even out the temperature across the cook chamber.

On 11/12/13, I sent an the following Email to Ben Lang - "Ben, hopefully you can help me with a question regarding my Lang 36. If I extended the chimney down to grate level would it help to even out the temperature in the cook chamber?". I didn't expect an answer but today I received his short reply --"Yes, that would work". What more is there to so on this silly topic??

The hate and discontent on this forum is tiring. Vincent, check out www.azbarbeque.com. The site is run by a fellow named "mike". I didn't make the connection until last week that "raineman" and "Mike" are one and the same. The thing I like about the Raineman's site is that folks exchange ideas for what they are worth -- people accept or they don't. Mike would have shut this discussion down at page 1.  

Vincent, hope you and your family have a nice Thanksgiving and Raineman same to you and you run a great website. Hope to meet you at the Freedom RV competition in Feb.
Raineman

I sure wish I could take credit for the www.azbarbeque.com site. But, until now, I have never heard of it. My name is Chris not Mike. I will happily check it out. Sounds like my kinda site.
shaun2que

GEEZ GUYS! Didn't know I'd cause a shit storm.. LOL. Entertaining to say the least..

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