Im still learning how to use my new Lang Smoker. I have the 84 deluxe. I think Im getting closer to what I need to do to have good bbq every time. Im going to write what I think I learn so far and any lang owners can let me know if Im close or flat out wrong etc.
1. The first time I fired up my pit I had a good size bed of hot coals and had little wood on fire. At 350 degrees I made crispy chicken. I made bbq chicken with the perfect skin. Yesterday I made chicken and the skin was like rubber and had a over powering wood flavor. So the first time I had a good size bed of hot coals and the second time I had wood on fire and my guess is you don't want to cook with wood on fire as your main heat. You want the heat to come from a good bed of coals and just throw small wood on the coals to keep the bed of coals going.
2. Last night when I was starting my bbq I was trying to get it up to temp fast and when it was 250 degrees it was only that hot because wood was on fire and my temp was not consistent. I was adding wood just to keep the temp and at the end my food had a over powering wood flavor. So my guess is next time I need to get the temp up where I want just with hot coals and add wood pieces just to keep coals.
3. I also think Im using too big of wood. I have them split in half but the half i think it still too big. Im told it should be the size of a softball wide. Well half split is bigger than that. what size wood do you all use.
If I want to get my Lang up to cooking temp fast what is the best way. My next time I need to get it up fast Im going to put a big bag of charcoal and light that with a torch and add small wood chunks on top of that and fire them up with a torch and try to get a good bed of coals. I just need to get my bbq up to temp in 30 mins or less.
Any help would be cool. Im going to read whats on here for Lang smokers but I know if I talk to people using the same kind of smokers I will learn more about my cooker.