Originally Posted by Fisher6688
Great advice. So, true stick burning will always have to be tended to. Loading the firebox up won't produce the TBS that we shoot for.
That's what I needed to know! How often do you add wood to your lang 84 to keep your smoking temps?
I'm leaving towards the lang 60. Do you have any hot spots on your lang? I sometimes would like to use the hot spot to throw some chicken on that spot while I have other stuff at other places
Those are a couple of loaded questions!
How often I have to add wood depends on target temp, outside temp, kind of wood, how well seasoned, how good of a base fire I have and so forth. Generally 45-90 minutes give or take.
I have generally learned how to eliminate any hotspots and can get an even temp within 5 degrees end to end...OR...you can get one end to run about 25-35 degrees warmer than the other. The best way to control the hotspot is to manage your fire so you can keep air flow at max, and also bias the fire toward the door end of the fire box. You can also put a water tray on top of the fire box or tip the nose up and pour some apple juice or water inside the main chamber on the reverse flow plate. I also often keep a cast iron pot with water in the fire box.
If the wood is over seasoned, fire too close to the rear of the box etc. you will get more heat at the fire box end, but I might make use of that to cook briskets at a higher temp than pork shoulders that are sharing a smoke bath. If you get the trailer model rather than the patio, the nose jack allows you to adjust the angle and that helps control the heat balance as well. Nose it down and the fire box end will usually get hotter. It seems like a simple machine but there are a ton of ways you can tinker with things to get it to behave the way you want. It just takes practice and some experimentation.