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Temperature Gauges

 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

Post Post subject: Temperature Gauges  Reply with quote

Yesterday, I completed my first cook on my Lang 36 after completing the seasoning/steam clean process. The results was AWSOME!!. I started smoking 8 months ago on a heavily modified Smoking Pro, which I just sold for $200 (helped defray the Lang shipping cost), but I had problems controlling the heat/smoke so the results were good but nothing compared to SMOKING ON A LANG.

I did learn a few things with the Smoking Pro and they are what I call the "three "T's" of great smoking". In order of importance, they're the TEMPERATURE OF THE MEAT, the TEMPERATURE OF THE SMOKER and last the TIME (duration) OF THE COOK. Since TEMPERATURE is the most important element, a quality temperature gauge is a must. BI METAL temperature gauges were developed in the 1800's and can be OFF by 50 to 75 degrees. Cheaply made bi metal temperature gauges are a recipe for over and under cooked meat and, in extreme cases, food borne illness.

The LANG temperature gauge is a guality unit and accurate (when compared to a digital thermometer place near the Lang temperature gauge stem) under 250 degrees but OVER 250 degrees it reads LOW by 15 to 25 degrees. Additionally, the temperature inside the cooking chamber varies from side to side and top to bottom. You SHOULD know the EXACT temperature next to the meat.

The solution to obtaining EXCELLENT results on a Lang is a DIGITAL THERMOMETER. I use the MAVERICK ET-732, which measures both food and cook chamber temperature. I also use a THERMOWORKS THERMO PEN, which is accurate to plus/minus 0.7 degrees. These thermometers are not cheap but under cooking or over cooking an expensive piece of meat is a bigger cost. So as not to crush the MAVERICK probe wires I drilled a small access hole near the right handle. I also added a 2" TRU-TEL thermometer to the chimney -- it's not necessary but looks trick!!

SMOKING ON A LANG is a relaxing experience - NEVER smoke by TIME. If time is a factor, use your kitchen oven!!

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Wood River BBQ Team
Post Posted: Mon Jun 10, 2013 8:34 pm 
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ZekeOzzy





Joined: 04 Jul 2014
Posts: 1



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I found that the temp gauge on my new lang is off by as much as 30 degrees. I have a new Lang 60 and my digital CyberQ reads 280 and my Lang reads 250. Not real happy about that but nice to beable to trust that the Digital will save my ass. Very Happy

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Zeke Ozzy
Post Posted: Fri Jul 04, 2014 3:23 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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ZekeOzzy: Actually, the temperature gauge on your Lang may be more accurate than you think. What I've found is that it's telling you the temperature (pretty accurately) where it's located, which is not on the cooking surface. Additionally, I don't know what model you have but it doesn't matter because the temperature is not even over the entire cooking surface on any model. Like you, I rely on a digital but if I'm using the top shelf, which is closer to the Lang gauge, I've found they're pretty close. Also, once I sealed up the leaks, I get an even temperature and the Lang gauge and the digital almost match.

ZekeOzzy wrote:
I found that the temp gauge on my new lang is off by as much as 30 degrees. I have a new Lang 60 and my digital CyberQ reads 280 and my Lang reads 250. Not real happy about that but nice to beable to trust that the Digital will save my ass. Very Happy



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Wood River BBQ Team
Post Posted: Fri Jul 04, 2014 7:56 pm 
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