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My Lang is being shipped tomorrow! - Page 3

post #41 of 64
Thread Starter 
You got it Ron. Posted my ribs and bean que-view in the pork section.
post #42 of 64
now thats purdy Dutch congrats and hope your foot heals rapidly!
post #43 of 64
Did you check your thermo calibrations?
post #44 of 64
Welcome back Dutch! I need to convince the warden to let me have one of those. The Lang looks great! The Qview in the pork section looked good too!
post #45 of 64
Congrats on the new Lang Dutch, may you gets years of enjoyment from it. Hope the foot's better soon too.

I hope you don't mind, but I'm going to ask what may be a dumb question, but I'm new to the smoking, and while I'm learning some things don't add up to me yet.

Can you explain the warming box to me? I had it in mind that you did the main cooking in the horizontal chamber, and then, as the heat will have dropped some, the heat/smoke goes into the vertical but cooler, just for keeping things warm. You show a really high temp in the warming box but say you've the baffles open. Is the warming box dual purpose? Is the horizontal chamber is not in use but you're more grilling than smoking when the baffles are open?


post #46 of 64
Nice Rig Dutch, bet you are even out there at night dusting it off and guarding it...PDT_Armataz_01_37.gif
post #47 of 64
There are 2 sets of dampers you can open on the warming box, one pair to let heat and smoke from the cooking chamber into the warming box and another set located above the firebox that lets a lot of heat into the warming box. you open them up and you can see the fire from inside the warmer
post #48 of 64
Thread Starter 
Rod, there are three types of warming boxes on these Langs a plain model where the heat from the fire box and the cooking chamber is transfered to the box by conduction (this version is being replaced by the Deluxe). The Deluxe which has a baffle from the cook chamber into the warmer and the upgraded Deluxe warmer that I have in which there are two additional baffles between the fire box and the warmer. (this upgrade isn't listed on the options page so you have to ask for it.) This upgrade allows me to load up the cook chamber and still cook stuff like beans, corn on the cob or taters in the box or just close the fire box baffle and use the box for keeping things warm.

Beer-no need to stand guard when I got the beagles on patrol, George, Roxy and Kobe
post #49 of 64
Just now saw the pics of your Lang Dutch, congrats. She sure is a beauty. Heal up quick so you can get out there and start doing some bigger catering events.
post #50 of 64
Thanks Gary & Dutch, I think I get it now.

I just wish I could afford one, let alone the cost of shipping it to Scotland.... praying for a lottery win....
post #51 of 64

I have a buddy looking to buy a new Lang 60 like yours, so a few questions

Where are the baffles between the warming box and firebox?

You got any pics?

Can you keep them shut to not really warm up the warming box?

You can't just use the warming box and not the main chamber correct, no way to close off the main chamber.
post #52 of 64
Dutch somehow I missed this. I hope your foot is on the mend. You sure have a purty smoker there! And no, I am not jealous.....MUCH! PDT_Armataz_01_37.gif I know you will enjoy.
post #53 of 64
WOW Dutch! That is really a nice unit. Can’t wait to see the products it produces. Have fund and glad your foot getting better.
post #54 of 64
Thread Starter 
Kurt, there are two 4 inch vents between the firebox and the warming chamber. Each vent has it's own baffle, plus there is a steel plate that sits in the bottom of the warming box taht covers the vents when not in use. With the firebox and chamber vents closed, the warming box holds at 200* with no problem. I'll have to get my camera back from the daughter and get some gets some pic's up.

The vents from the firebox to the warmer box is a $150.00 upgrade that you have to ask for as it's not yet listed on the additional options page.
post #55 of 64
Hey Dutch, My lang 60 should be coming soon!!! I just had a question, how long did you season yours and also does it matter what type of wood to use? I have some pine but i wasn't sure if that was going to be good for the smoker. Let me know! your info is much appreciated!

post #56 of 64
I can tell you straight away that you DO NOT want to use pine. Too much creosote & it will make your food bitter.
post #57 of 64
Any hardwood or fruit wood will work I would use oak or what ever is common in your area and save the apple or cherry for cooking with. Ask the delivery guy or check the lang website for instructions, it is easy.
post #58 of 64
Pine is no good...Stay away from that...
post #59 of 64
^^^^ What he said!!! ^^^^
post #60 of 64
Thanks guys for the feedback! much appreciated. I live in los angeles and I hate to waste that good wood to season because none of those good woods really grow here locally. everything has to basically be bought. Thanks guys for your help and I am super excited!! I'll try to post some pics when it comes in!!!
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