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Control temps

 
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Ackman





Joined: 11 Jul 2011
Posts: 2


Location: New Canaan, CT

Post Post subject: Control temps  Reply with quote

OK--so my Lang 36 arrived on Sat and still working my way around, but really struggling to get temps down...or do they just cook much hotter?  Started the fire up, temps got to 400-450, closed down the side dampers a good bit, really could not get it any lower than 325/350 range.  I looked around here and did not seem to find anyting that really addressd this issue.

Any hints will be appreciated.

Thanks
Post Posted: Mon Jul 11, 2011 7:20 pm 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

Post Post subject: Reply with quote

I get mine up to 300 and shut the openings in one side completely and the other is open about 1 third and it settled down to 225 -250 in about 15 minutes, make sure your stack damper is wide open, there was a bit of a learning curve to learning how to control the temps for me also, the Video  on Ben's site may be helpful to you

http://www.youtube.com/user/LangSmokerCookers#p/u/1/QqPCjQubKzA
Post Posted: Tue Jul 12, 2011 12:01 am 
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Ackman





Joined: 11 Jul 2011
Posts: 2


Location: New Canaan, CT

Post Post subject: Reply with quote

animal wrote:
I get mine up to 300 and shut the openings in one side completely and the other is open about 1 third and it settled down to 225 -250 in about 15 minutes, make sure your stack damper is wide open, there was a bit of a learning curve to learning how to control the temps for me also, the Video  on Ben's site may be helpful to you

http://www.youtube.com/user/LangSmokerCookers#p/u/1/QqPCjQubKzA


I appreciate that...will do some more experimenting over the weekend
Post Posted: Wed Jul 13, 2011 11:29 am 
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red1691





Joined: 26 Jul 2010
Posts: 178


Location: Meldrim, Ga.

Post Post subject: How much wood? Reply with quote

You may have too much wood in the firebox, smaller bed of coals and small amounts of wood to keep it at temp, 1 or 2 small sticks every 40 minutes or so.

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Post Posted: Wed Jul 13, 2011 5:55 pm 
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Dutch





Joined: 17 May 2011
Posts: 9


Location: West Valley City, Utah

Post Post subject: Reply with quote

With these Langs fire size does matter.  It's better to build a small fire and add splits to it than to build a rip, roaring fire that gets away from you.

When you adjust your vents to control your temps, allow 10 to 15 minutes to allow the changes to settle in, if you don't you'll be chasing your temps up and down all day.

Enjoy the Smoke!
Post Posted: Thu Sep 01, 2011 11:20 pm 
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Mike A.





Joined: 08 Oct 2013
Posts: 1



Post Post subject: Temp Control Reply with quote

Had my Lang 36" for about a year now, still having temp control problems.  I think I'm doing everything right but in the end I'm wore out from chasing the temp.   I put a couple medium to small logs on. Get my temp up to 275-300, close one pin wheel, leave other one open 3/4.  15- 20 mins later lots of smoke coming out chimney.  Open fire box door, logs are smoldering with no flames.  Leave door open, fire starts back up, so I'm chasing the temp through the whole cook.  I do play with the pin wheels, just can't find the happy medium..  Using good cherry wood, seasoned at least a year.
I read some peoples posting and they make it sound so easy, any help would be appreciated, thanks
Mike
Post Posted: Thu Sep 18, 2014 10:26 pm 
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DBA1954





Joined: 13 Aug 2013
Posts: 148


Location: Orchard Park NY

Post Post subject: Reply with quote

If you are getting too much smoke the issue could be a lack of coals and wet wood. It I come across wood that smokes I leave the door of the fire box open a little until they start to flame good then seal it up. Also don't let the fire burn down too low or you lose the coals.

I usually cook at 250'ish, start a fire with 14" peices of wood about 2-3" diameter to heat the unit and produce some coals. After the fire is going I close one firebox damper and open on 1/4. Temps setting quickly. Then I add a couple of splits 6-8" long 3" diameter when the temps start to drop and as I mentioned above, leave the door open for a minute or 2 to prevent white smoke.
Post Posted: Fri Oct 17, 2014 9:28 am 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

Post Post subject: Re: Temp Control Reply with quote

Mike A. wrote:
Had my Lang 36" for about a year now, still having temp control problems.  I think I'm doing everything right but in the end I'm wore out from chasing the temp.   I put a couple medium to small logs on. Get my temp up to 275-300, close one pin wheel, leave other one open 3/4.  15- 20 mins later lots of smoke coming out chimney.  Open fire box door, logs are smoldering with no flames.  Leave door open, fire starts back up, so I'm chasing the temp through the whole cook.  I do play with the pin wheels, just can't find the happy medium..  Using good cherry wood, seasoned at least a year.
I read some peoples posting and they make it sound so easy, any help would be appreciated, thanks
Mike


Mike: I'm not sure what you mean by medium to small logs but anyway try "coke can size" -- I think they perform better. Firstly, Im not an expert on logs because I use lump as my primary source of fuel (which makes a nice bed of coals) and add coke can size logs but I think the solution is when using all wood is to keep both side pin wheels open longer than you are. I know you keep the chimney vent open. I think you're starving your fire of oxygen when you close down one vent because when you open the fire box door the fire starts up. Maybe you should only close down one vent 1/4. The pin wheels are your accelerator and all you have to control the temp -- the chimney vent is always open and of no use in controlling temperature.

I'm one of the guys that finds it easy to to maintain a steady temperature in my Lang but I'm not using the same kind of fuel that you are using. I try to "catch the temp on the way up". When the temp gets to within 25* to 50* of my target, which like DBA1954 is 250*, I close down the right pin wheel. Later, when I see the temp start to drop I add either a coke can size log or some more lump and open the closed pin wheel a bit . Once the fire catches I close it down slowly. If I overload the basket the fire starts to go out. Once I got the hang of my machine it was as easy as pie but I sure was frustrated when I first received it.

Good luck mate and keep punching -- you'll master it.


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Post Posted: Fri Oct 17, 2014 11:26 pm 
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