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Maintaining consistent internal temp across smoker
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bk.hundley





Joined: 27 Oct 2015
Posts: 7



Post Post subject: Maintaining consistent internal temp across smoker  Reply with quote

I'm still a rookie when it comes to my Lang. I have the 48" Deluxe model. Moving to a Lang was my first time using an offset smoker. Previously, I was using an Open Range model of The Good One brand with a BBQ guru attached. Is it possible to get an even temperature across the lower cooking area of my Lang? I seem to run 50 to 60 degrees higher on the right side closer to the firebox than I do on the left side. Is that just how it is with an offset and I just have to keep moving my meats around?
Post Posted: Tue Oct 27, 2015 6:32 pm 
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Eddie Z





Joined: 16 Jul 2013
Posts: 163


Location: romeoville il

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It's all about fire management. Using smaller splits, raking the coals back, adjusting the exhaust dampers on the warmer box. I also have the 48 patio deluxe.  I'll probe both ends of the cook chamber using my tappecue. I set the probe thru the top grate and let it hang down a few inches off the bottom grate. Use a balled up sheet of foil and poke the probe tru it so the end isn't touching the metal.
Post Posted: Tue Oct 27, 2015 6:52 pm 
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gladsheismyx





Joined: 13 Aug 2015
Posts: 17



Post Post subject: constant temps.. Reply with quote

I never have a temp variance from one end to another of more than 10 degrees, unless.. I mismanage my fire and controls. Recently we did a whole hog. it came out amazing. we did have fire control issues twice because we were not paying attention to our fire. we overloaded the firebox. But, we simply started a very active control management and we were able to get the temps even again and it stayed at 255F.
one thing I learned is how important it is to practice with just wood, no food. once I learned my rig, it is amazingly consistent. another thing I do when my temps spike because of my inattentiveness, I open that cooker door and let out heat while re adjusting my firebox and all of my controls. I love controlling and fine tuning the temps with the exaust stack vent! it really helps even things out. also, I preborn my wood and make coals as it helps a lot also. I have access to a lot of free wood so if I use up a bunch, no big deal.
Post Posted: Wed Oct 28, 2015 1:43 pm 
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KeystoneLight





Joined: 28 Oct 2015
Posts: 1



Post Post subject: Re: Maintaining consistent internal temp across smoker Reply with quote

Hi BK.  Looking to buy a Lang too but I'm in CA and want to check one out first.  You have any comparisons to share between your GoodOne vs. Lang?
Post Posted: Wed Oct 28, 2015 5:02 pm 
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Midwest Freak





Joined: 20 Aug 2013
Posts: 89


Location: Rayville , Mo

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have you let the cooker come up to temp and stabilize ? just saying that the metal of the smoker hast to heat up and it takes a little bit to heat up end to end before getting a accurate reading .
Post Posted: Fri Oct 30, 2015 5:55 am 
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bk.hundley





Joined: 27 Oct 2015
Posts: 7



Post Post subject: Re: Maintaining consistent internal temp across smoker Reply with quote

KeystoneLight wrote:
Hi BK.  Looking to buy a Lang too but I'm in CA and want to check one out first.  You have any comparisons to share between your GoodOne vs. Lang?


I had the Open Range model, and it was great for the amount of cooking I do. The only problem was I could only really cook a few things at once (e.g. 2 briskets or 2 pork shoulders, or a few chickens. I'm not cooking for big groups yet, but I hope to at some point. I also like the idea of cooking with all wood - more traditional I guess. With The Good One, you use lump charcoal and wood chunks vs. all wood. I turned out some great meats on the Open Range model. Combined with a BBQ Guru, fire management was very easy - made overnight cooks a bit easier. I had to drill a couple of holes in the front and use the universal style connector, but it worked out great. At first, I was really skeptical about drilling holes thru my smoker, but I'm glad I did it. I really like cooking on my Lang smoker, but I've yet to master it. As you can see from some of the other posts, I need more practice with fire management. I did not realize how different fire management is on the bigger offset smokers. I've produced some good cooks on my Lang to date. But, I'm still struggling with fire management. Any advice from others is much appreciated. I guess I just need some more practice.
Post Posted: Wed Dec 23, 2015 9:51 pm 
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bk.hundley





Joined: 27 Oct 2015
Posts: 7



Post Post subject: Re: constant temps.. Reply with quote

gladsheismyx wrote:
I never have a temp variance from one end to another of more than 10 degrees, unless.. I mismanage my fire and controls. Recently we did a whole hog. it came out amazing. we did have fire control issues twice because we were not paying attention to our fire. we overloaded the firebox. But, we simply started a very active control management and we were able to get the temps even again and it stayed at 255F.
one thing I learned is how important it is to practice with just wood, no food. once I learned my rig, it is amazingly consistent. another thing I do when my temps spike because of my inattentiveness, I open that cooker door and let out heat while re adjusting my firebox and all of my controls. I love controlling and fine tuning the temps with the exaust stack vent! it really helps even things out. also, I preborn my wood and make coals as it helps a lot also. I have access to a lot of free wood so if I use up a bunch, no big deal.


Any advice you have on how to use the different controls to help with fire management would be greatly appreciated. I admit, I have not experimented enough. I never thought of using the smoke stack vent to control my temperature. I'm always messing with the controls on the firebox only.
Post Posted: Wed Dec 23, 2015 9:56 pm 
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bk.hundley





Joined: 27 Oct 2015
Posts: 7



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Eddie Z wrote:
It's all about fire management. Using smaller splits, raking the coals back, adjusting the exhaust dampers on the warmer box. I also have the 48 patio deluxe.  I'll probe both ends of the cook chamber using my tappecue. I set the probe thru the top grate and let it hang down a few inches off the bottom grate. Use a balled up sheet of foil and poke the probe tru it so the end isn't touching the metal.


Do you vary both the damper between the cooking area and the warmer box as well as the exhaust dampers at the top of the warmer box, or do you open the main one wide open and vary the exhaust dampers only? Never thought using those would help even out my temperatures in the main cooking area. I need to experiment with raking the coals back. I typically build my fire in the middle of the fire box and never spread the coals out.
Post Posted: Wed Dec 23, 2015 10:01 pm 
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MOTU





Joined: 08 Jan 2016
Posts: 4



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I'm new to Lang's as well and have been having very consistent temps across the grate but the difference between the top and bottom shelf is as much as 70 degrees (top being hotter). I think that much of this is inherent in the design and the fact that heat wants to rise and take the path of least resistance towards the stack.

I do use a leveler and make sure that the bubble resides about 60% towards the right making for a slight nose up set up. Another thing I noticed is that when opening the lid to spray etc the top/bottom variance would shrink to about a 25 degree difference for about ten minutes or so but then ultimately climb back up.

Do any of you Lang gurus have any suggestions to help even out the top to bottom temps on a Lang? I did install some flashing inside to the bottom of the stack and it goes down to about 2" below the bottom of the top shelf but haven't fired her up yet. I'm hoping this will work but was looking for a more novel approach using the OEM design instead of rigging it up.

By the way, the tru temp that came with the smoker is off (boil test verified) by only one degree. Nice unit!

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Post Posted: Fri Jan 08, 2016 7:00 pm 
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Eddie Z





Joined: 16 Jul 2013
Posts: 163


Location: romeoville il

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Ive installed a 3"duct tube so that it will draw the heat down from the top. It does even out the heat some. The top rack will always run hotter because heat rises.

Post Posted: Fri Jan 08, 2016 7:13 pm 
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