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How To Use a Lang
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Papa Mow Mow





Joined: 25 May 2011
Posts: 4



Post Post subject: How To Use a Lang  Reply with quote

Ok, I live in Stamford, Ct and I got my Lang 84 Deluxe in April 2011. I love my Lang and I learned a last year and had a great time cookin in it.
But I have to say, I still have much to learn as I now try to perfect my skills and get ready for my first comps this year.
Im most likely going to ask a lot of question here and I will take it one step at a time in hopes of making this post through on the subject and helpful for all who need the help.
Im going to try and cover as many questions that a newbie might ask, such questions as; Making your fire, wood size, holding temps, when to add wood, insulating your cooker and how to avoid the taste of creasote just to name a few.
So lets start learning and I hope you all think this a good idea?

Lets start out with how to avoid the nasty taste of creasote. Cause I feel as we learn here, so long as we can avoid that nasty taste, even our screw ups or bad day won't be that bad or a total waste.

#1 So what is the number 1 cause/s for that nasty taste?
Post Posted: Mon Feb 20, 2012 12:51 am 
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icemanrrc





Joined: 29 Jun 2011
Posts: 143


Location: Carrollton, GA

Post Post subject: Reply with quote

I think it comes from applying meat to charcoal heat/fire before it has a chance to burn to hot coal.
If you are going to use a charcoal fire or a mix of charcoal and stick wood, make sure your coals are all hot.
When using stick wood, make sure it is seasoned wood. Some like to use a little green for more smoke, but it's not necessary. Smoke should not be the dominate flavor. It should hint or compliment your meat.

I hope this helps!

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Rusty Cooke
Carrollton, GA

Lang 36 Patio
Weber Smokey Mountain w/BBQ Guru DigiQ
Post Posted: Mon Feb 20, 2012 9:10 pm 
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PorkQPine





Joined: 25 Feb 2011
Posts: 17


Location: Roseville, CA

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As above with one additional point.  Clean burning fire requires air flow management.  Once you choke down the fire you will end up with problems so the best best is to get the fire started, let it burn to temp. and make sure the charcoal is white before you put on logs.  Then put on one at a time until you find out what it takes in your pit and outside temp to maintain temp.  If you get too much of a roaring fire and need to choke it down to maintain temp. you have too much wood/charcoal and that will lead to a mess. Keep the air flowing and make sure you have white or blue smoke coming from the chimney.  Black smoke from a smoker is a death knell to good food.
Post Posted: Tue Feb 21, 2012 4:07 pm 
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red1691





Joined: 26 Jul 2010
Posts: 178


Location: Meldrim, Ga.

Post Post subject: Reply with quote

I only cook with wood, get my bed of coals hot and just add 1 or 2 small sticks of wood to help keep temp. I keep the smoke stake wide open, and like a lite blue to clear smoke. A thick white smoke to long will cause creasoting too! I also use seasoned dry wood.
The size of the bed of coals and fire is how I control my heat.

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Stick'em, Smoke'em, Eat'em!
Model 60  Do your Magic!
Model 84 added to the collection!
Post Posted: Sat Feb 25, 2012 3:51 pm 
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blake





Joined: 22 Feb 2012
Posts: 57



Post Post subject: Reply with quote

red1691 wrote:
I only cook with wood, get my bed of coals hot and just add 1 or 2 small sticks of wood to help keep temp. I keep the smoke stake wide open, and like a lite blue to clear smoke. A thick white smoke to long will cause creasoting too! I also use seasoned dry wood.
The size of the bed of coals and fire is how I control my heat.


hey red,

i JUST got my lang last saturday so if some of these questions are elementary, please bear with me.  your saying that the seasoned stuff is what the clean (clear) smoke comes from? and its "seasoned" when its dry right?  or does the wood have to "age (be old)" to be seasoned?

ben was telling me to put some firebrick on top of my firebox, then put some wood up on top of that to dry the wood out, before it goes in the firebox.  

ive worked A LOT with charcoal and hardwood lump (in my previous weber kettle & WSM) but the cooking with wood thing is brand new to me.

just trying to keep my smokestack putting out that clear air buddy!  Smile  thank you!!
Post Posted: Mon Mar 05, 2012 3:17 pm 
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icemanrrc





Joined: 29 Jun 2011
Posts: 143


Location: Carrollton, GA

Post Post subject: Reply with quote

Here is what you need. Let me know if you still have any questions after watching this.

http://www.youtube.com/watch?v=GaWwcF5gIJ8

Rusty

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Rusty Cooke
Carrollton, GA

Lang 36 Patio
Weber Smokey Mountain w/BBQ Guru DigiQ
Post Posted: Tue Mar 06, 2012 9:15 pm 
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blake





Joined: 22 Feb 2012
Posts: 57



Post Post subject: Reply with quote

icemanrrc wrote:
Here is what you need. Let me know if you still have any questions after watching this.

http://www.youtube.com/watch?v=GaWwcF5gIJ8

Rusty


think i'm getting the building the fire thing.   build a BIG ass wood fire & let that burn till you get your bed of coals.  this is when the stack blows clear smoke and the temp gets to (slightly above) where you want to cook at. aka someone is home

the next question would be that when your bed of coals & temp starts to drop, what do you add to the fire? a log? some pre-burned charcoal?

i noticed what he did with the dampers too.    when you drop your log, charcoal, etc, he opened EVERYTHING (but the door) so the smoke has somewhere to go THEN eventually he pulled the dampers back SLOWLY more-shut.

rusty, i appreciate your help man. your advice has really helped me first of all pick the right size cooker (this 36 is just PERFECT for what i need) and all the technique advice is awesome too.
Post Posted: Wed Mar 07, 2012 1:31 am 
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icemanrrc





Joined: 29 Jun 2011
Posts: 143


Location: Carrollton, GA

Post Post subject: Reply with quote

No problem Blake! I'm glad to help out. Sounds like you got just about everything figured out.
To answer your question, yes, you just add a log to keep it going. For me, if I add a log every 50 minutes, the temp never moves. Type and size wood wil of course make a difference. Just play around with it and you will find out what you have to do to maintain the temp. You will be surprised how easy it is once you get her figured out. These things hold their temps extremely well.

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Rusty Cooke
Carrollton, GA

Lang 36 Patio
Weber Smokey Mountain w/BBQ Guru DigiQ
Post Posted: Wed Mar 07, 2012 2:30 am 
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red1691





Joined: 26 Jul 2010
Posts: 178


Location: Meldrim, Ga.

Post Post subject: Reply with quote

Hi blake, sounds like icemanrrc has got you going good. I have only used aged seasoned wood, split and dried at least 6 months or longer. And yes if my wood is wet I have set it on the top of the firebox while cooking to make sure the wood was dry before putting in firebox so it would not pull the heat down.
I also use the top of my firebox as a stove top, I have cooked Brunswick Stew, Green beans, and other things. Right on the steel plate for high heat and I use a 2" link chain and set it under the pot or pan for a lower heat or simmer while cooking.
I try to keep a small log book with the different thinks I try so I can tweek the things that work out and make changes to the things that did not work out!
Good cooking!

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Stick'em, Smoke'em, Eat'em!
Model 60  Do your Magic!
Model 84 added to the collection!
Post Posted: Sat Mar 10, 2012 4:18 pm 
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admin
Site Admin




Joined: 13 Jul 2010
Posts: 39



Post Post subject: Thank You Reply with quote

Thank you guys and girls, one and All for your great feedback at this Lang Bbq Smoker Forum. You make it great place to get and give bbq cooking info.

Post Posted: Tue Mar 13, 2012 12:48 am 
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