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finally discovery a method that worked
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dsarphie





Joined: 08 May 2014
Posts: 58



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exactly.  it burns hotter so you get a cleaner smoke.  you control how much is going through the chamber by controlling the vacuum created by the flue.  all other heat escapes through the pinwheel.  control the amount of fire that is created by the amount of fuel you are using.  after you get a fire going and you have moved up to your target temp, add fuel behind the fire instead of on top.
Post Posted: Tue Mar 31, 2015 7:49 pm 
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flybuy





Joined: 25 Sep 2014
Posts: 14



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Great info. Trying your method using flue damper today, smoking a brisket. So far so good. Target temp 250. Holding between 250 and 260 with no problem. Clear to pail blue smoke. Thanks for posting!!.
Post Posted: Sat Jun 20, 2015 12:31 pm 
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KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

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dsarphie wrote:
exactly.  it burns hotter so you get a cleaner smoke.  you control how much is going through the chamber by controlling the vacuum created by the flue.  all other heat escapes through the pinwheel.  control the amount of fire that is created by the amount of fuel you are using.  after you get a fire going and you have moved up to your target temp, add fuel behind the fire instead of on top.


Well stated

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Starting the Journey on my 36 Stretch
Post Posted: Sat Jun 20, 2015 1:51 pm 
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RI0T





Joined: 11 Jul 2015
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Location: The Right Coast

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dsarphie wrote:
exactly.  it burns hotter so you get a cleaner smoke.  you control how much is going through the chamber by controlling the vacuum created by the flue.  all other heat escapes through the pinwheel.  control the amount of fire that is created by the amount of fuel you are using.  after you get a fire going and you have moved up to your target temp, add fuel behind the fire instead of on top.


I've been using my Lang 60 for at least 6 years now.  I've experimented with various ways of heat control.  Best technique I've found is to completely close the right side pin wheels.  Completely close the farther from the firebox door left pin wheel, and leave the one closest to door wide open.  I manipulate the damper to adjust heat.  In almost all cases, just a minute damper adjustment is all that is needed.  You can tell of course by the color, amount  and velocity of smoke/steam that comes out of the chimney.  

Also, I position my cooker with the right side, as I'm facing the firebox, into the prevailing wind.  

My only complaint or criticism of my smoker is the thermo placement.  It never seems to give me an accurate reading of actual conditions where i need it.  I now place stones at various places in my cooker and use a non-contact thermometer to get very accurate temp readings throughout.  I found that in this particular smoker, there is a very definite sweet spot and it's nowhere near where the existing thermometer is placed.  I use that sweet spot for my brisket and it makes a difference.

I also want to say I'm not a competitor.  I cook 100% for my customers.  They seem to enjoy what comes out of my Lang 60!

One more thing, since I cook for sometimes upwards of 100 people at a time, always make sure your pork butt doesn't get stabbed by the thermometer when you shut the door... LOL.
Post Posted: Sat Jul 11, 2015 8:05 pm 
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Cats49er





Joined: 11 Feb 2015
Posts: 21


Location: Henderson NC

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Tried this method a couple weeks ago, it worked great for me on my Lang 60 deluxe.I was smoking two turkey breast so I was cooking at 300/325 temp. I was suprised at how little you had to close the flue to adjust the temp.only toke a degree or 2 . I'm going to try this method out on a low and slow cook  soon and see ho it does then. will post my out come.

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Eating one of the great pleasures of life            Lang 60 Deluxe
Post Posted: Sun Jul 12, 2015 6:22 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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My only complaint or criticism of my smoker is the thermo placement.  It never seems to give me an accurate reading of actual conditions where i need it.  

RIOT: Forget about the Lang thermometer. Ben Lang, in one of his video's, tells you the same thing.

You're correct, it is in the wrong place -- every cooker has it placed at the top of the cook chamber where you could care less what the temperature is at that location, but that's not the main problem with the thermometer. It's 1800's bi metal technology and it could be off by 50*. I think Lang uses Trutel (not sure of spelling) and they are pretty decent units. Mine is pretty close but I don't care what the temperature is at the top of the cooker.

You should purchase a digital thermometer that measures cooker temperature at product level & meat temperature. Those are the reading your interested in - especially the internal meat temp.

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Post Posted: Sun Jul 12, 2015 7:08 pm 
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vandy





Joined: 20 Nov 2015
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WOW!  I have been reading this topic with a lot of interest and I must say that I have been trying to control the temp with the pinwheels on my Lang 36 Hybrid Deluxe.  What you guys are all saying makes a lot of sense and I am going to try this method to see what happens.  I have had a problem getting the temp down to 250 and holding it there, if I wait longer to put another split on the fire the temp goes down too much and if I add one early it seems to get too hot.  I will give this a try and let you know my results.
Post Posted: Tue Dec 08, 2015 8:42 pm 
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vandy





Joined: 20 Nov 2015
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Well I tried this technique to control my temps on my Lang 36 hybrid and it works like a charm.  The first thing I did was to close off the drain tube then just crack it open a little then when I got my fire going good I got the temp up to 250 and then I put the food on and it held there for about 2 hours.  At that point I wanted to raise the temp and no matter what I did it would not come up much and then I finally remembered that I had closed off the drain pipe so I opened it back up all the way and within about 15 minutes I was up to around 325 the I started controlling it with the smoke stack damper and that worked like a charm.  Thank you so much for posting this technique because without it I don't know if I would have ever figured this out.  I just never gave the drain tube a second thought, I have just always left it all the way open but now that I know this trick I am sure my results will be much better.  Thanks again!
Post Posted: Thu Dec 10, 2015 3:11 am 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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vandy wrote:
Well I tried this technique to control my temps on my Lang 36 hybrid and it works like a charm.  The first thing I did was to close off the drain tube then just crack it open a little then when I got my fire going good I got the temp up to 250 and then I put the food on and it held there for about 2 hours.  At that point I wanted to raise the temp and no matter what I did it would not come up much and then I finally remembered that I had closed off the drain pipe so I opened it back up all the way and within about 15 minutes I was up to around 325 the I started controlling it with the smoke stack damper and that worked like a charm.  Thank you so much for posting this technique because without it I don't know if I would have ever figured this out.  I just never gave the drain tube a second thought, I have just always left it all the way open but now that I know this trick I am sure my results will be much better.  Thanks again!


During the cook, what is the position of your 2 pinwheels at say 275*?

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Post Posted: Thu Dec 10, 2015 7:05 am 
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vandy





Joined: 20 Nov 2015
Posts: 49



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Wood River BBQ Team wrote:
vandy wrote:
Well I tried this technique to control my temps on my Lang 36 hybrid and it works like a charm.  The first thing I did was to close off the drain tube then just crack it open a little then when I got my fire going good I got the temp up to 250 and then I put the food on and it held there for about 2 hours.  At that point I wanted to raise the temp and no matter what I did it would not come up much and then I finally remembered that I had closed off the drain pipe so I opened it back up all the way and within about 15 minutes I was up to around 325 the I started controlling it with the smoke stack damper and that worked like a charm.  Thank you so much for posting this technique because without it I don't know if I would have ever figured this out.  I just never gave the drain tube a second thought, I have just always left it all the way open but now that I know this trick I am sure my results will be much better.  Thanks again!



Both pinwheels were all the way open during the whole cook, I did not close those at all even when I was able to hold the 250 degree temp I was controlling it with the smoke stack damper.

During the cook, what is the position of your 2 pinwheels at say 275*?


Post Posted: Thu Dec 10, 2015 4:25 pm 
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