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Maintaining consistent internal temp across smoker
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MOTU





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Thanks Eddie. That's kinda what I was afraid of. it's not a huge deal but will likely end up having to rotate ribs and other pork/beef from top rack to bottom during those longer cooks when the smoker is filled up. The chicken can stay up there the whole time to get nice and crispy! Smile

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Post Posted: Fri Jan 08, 2016 7:33 pm 
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MOTU





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Update: So I installed the flashing to lower the smoke stack inside the cooking chamber and the result was too good.

Before mod: up to 75 degree variance between the top grate and bottom grate (top being hotter of course).

After mod: up to a 10-13 degree variance between the top and bottom but this time the bottom was hotter. Go figure. Maybe I can push the flashing up a bit so the bottom of the flashing is higher up in the chamber. A fine tuning.

Either way I am super happy with the result and would recommend this simple and cheap mod to anyone trying to equalize temps on the top and bottom portions of their smoker.

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Post Posted: Tue Jan 12, 2016 5:03 pm 
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bk.hundley





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MOTU wrote:
Update: So I installed the flashing to lower the smoke stack inside the cooking chamber and the result was too good.

Before mod: up to 75 degree variance between the top grate and bottom grate (top being hotter of course).

After mod: up to a 10-13 degree variance between the top and bottom but this time the bottom was hotter. Go figure. Maybe I can push the flashing up a bit so the bottom of the flashing is higher up in the chamber. A fine tuning.

Either way I am super happy with the result and would recommend this simple and cheap mod to anyone trying to equalize temps on the top and bottom portions of their smoker.


I read about doing this in Aaron Franklin's BBQ book (which is a very good read btw). What material did you use to lower the smoke stack, and how long did you make it? Were you able to balance out the temps with a few tweaks?
Post Posted: Tue Feb 09, 2016 4:33 pm 
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Wood River BBQ Team





Joined: 16 May 2013
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Location: Tucson, AZ

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I read about doing this in Aaron Franklin's BBQ book (which is a very good read btw). What material did you use to lower the smoke stack, and how long did you make it? Were you able to balance out the temps with a few tweaks?[/quote]

I have an email from Ben Lang where he thinks it will improve the efficiency of the Lang cooker. Actually, the ideas been around for a long time. It helped improve the efficiency of cheapo smokers but it's just physics -- you're changing the direction of the heat/gases/smoke. Those element, when they make the turn around the reverse flow plate, want to head directly to the chimney. The extension forces those elements over the lower grate.

I can't remember the details of my extension but I bought it at Home Depot in the section that has hot water heater exhaust tubing. The unit just shoves up into the chimney and cost about $6.00. Mine extends down to almost the bottom grate where I do most of my cooking but you can adjust it to any height.

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Post Posted: Tue Feb 09, 2016 5:25 pm 
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MOTU





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My experience is with a 36 patio. I used roof flashing that can be bought in 8 or 10 foot rolls. The dryer vent duct works as well. The first cook after the install I had the extension going almost all the way down to the lower grate. I went from a 70-90 degree variance from upper to lower grate to a 10 degree variance with the lower grate actually being the hotter area. A simple adjustment to the extension to just past the upper grate leveled it out even more. That the sweet spot on my cooker.

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Post Posted: Tue Feb 09, 2016 5:37 pm 
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bosox1901





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maybe this is a dumb question...but it moving the stack exhaust location lower to the bottom grate fixes uneven temps, and brings more smoke across the bottom grate, why isn't it designed that was from the jump?  seems like the logical thing, I've seen people do it on countless other smokers with good results.  just wondering why lang hasn't done it?  is there some other reason not to design it that way?

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Post Posted: Tue Jun 07, 2016 7:16 pm 
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Baltimore Bull





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For any folks out there who have done the smokestack extension mod, what diameter tubing (aluminum hose, duct connector, etc.) have you used?  The inside diameter of my smokestack measures around 4 1/4" and the outside diameter measures 4 1/2 ".

Thank you
Post Posted: Mon Dec 26, 2016 4:33 pm 
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Wood River BBQ Team





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Location: Tucson, AZ

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Baltimore Bull wrote:
For any folks out there who have done the smokestack extension mod, what diameter tubing (aluminum hose, duct connector, etc.) have you used?  The inside diameter of my smokestack measures around 4 1/4" and the outside diameter measures 4 1/2 ".

Thank you


I used a 4X24 duct connector. Perfect fit on my 36 pation. I just shoved it into the chimney. You could also secure it with a sheet metal screw. The duct connector is a lot easier than duct tubing .

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Post Posted: Mon Dec 26, 2016 8:25 pm 
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JohnH12





Joined: 09 Jun 2013
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Wood River BBQ Team wrote:
Baltimore Bull wrote:
For any folks out there who have done the smokestack extension mod, what diameter tubing (aluminum hose, duct connector, etc.) have you used?  The inside diameter of my smokestack measures around 4 1/4" and the outside diameter measures 4 1/2 ".

Thank you


I used a 4X24 duct connector. Perfect fit on my 36 pation. I just shoved it into the chimney. You could also secure it with a sheet metal screw. The duct connector is a lot easier than duct tubing .


Do you have any pics of the installed connector? I'm a visual king of cook.
Thanks.
Post Posted: Sun Jan 01, 2017 1:55 pm 
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Wood River BBQ Team





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Thank you[/quote]

I used a 4X24 duct connector. Perfect fit on my 36 patio. I just shoved it into the chimney. You could also secure it with a sheet metal screw. The duct connector is a lot easier than duct tubing .[/quote]

Do you have any pics of the installed connector? I'm a visual king of cook.
Thanks.[/quote]

I don't have a picture readily available - there might have have been one with the topic when it first came up but I can't find it.  In any event, all you'd see is the duct connector shoved into the bottom of the chimney. The bottom of the connector ends up just above the lower grate. If it wasn't raining here I'd check but I think the duct is expandable so you can set it to any length you want. It's not necessary but you could drill a hole and add a sheet metal screw if you wanted to.  The result of all this is a consistent temperature top to bottom & side to side in your cook chamber.

Someone asked that if it works why doesn't Lang (or any BBQ builder) extend the chimney -- the answer is they save a few bucks in production cost and probably 75% of the BBQ cooks couldn't care less about the temperature differential. Most don't even know there is a temperature differential.


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Post Posted: Sun Jan 01, 2017 3:09 pm 
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