Recent content by Keelue
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
K
Help with Lang 60
So I called and spoke with Mr. Lang yesterday. The dude spent 25 minutes going over every aspect of a normal cook. How's that for product support! Especially on a cooker I bought used. Checked for any obstructions in the stack or at the end of the baffle plate. Asked about cleaning the unit. As...- Keelue
- Post #18
- Forum: Lang Owners
-
K
Help with Lang 60
So for the last 20 years or so I smoke ribs anywhere between 200 and 275, generally use the bend test for doneness. I got three cheapo therms, always have two on the smoker. Then the Lang therm on the outside which generally reads 10 degrees cooler. And I got two meaters. Threw the three oven...- Keelue
- Post #17
- Forum: Lang Owners
-
K
Help with Lang 60
*currently scrubbing the thermometers and will test in some boiling water. It can't be that simple!- Keelue
- Post #15
- Forum: Lang Owners
-
K
Help with Lang 60
The meat is getting cooked too fast from the bottom up. That's what it's saying. I'll work on a smaller coal bed but the one in the picture is probably 5 hours into a smoke. A lot of the smokes I started with a fairly big fire and got the smoker up to 250-275 then steam cleaned it (which I just...- Keelue
- Post #13
- Forum: Lang Owners
-
K
Help with Lang 60
Thanks, and right on. I have probably 4 oven thermometers that I rotate and replace once they become too sooty to see, and run one at each end for each smoke. Have meater probes also. The Lang thermometer on the outside generally shows 10 degrees cooler. Lower left is where I try and cook. I...- Keelue
- Post #7
- Forum: Lang Owners
-
K
Help with Lang 60
Alright guys, I've searched all over for answers, but I just can't figure this one out. I'm the 3rd owner of this Lang. I've never had a stick burner but have been smoking for 20 years or so on various other designs. I smoke mostly ribs and the problem is there's too much heat from the baffle...- Keelue
- Thread
- Replies: 18
- Forum: Lang Owners
-
K
Hello from Arizona
I figured I should make another post about it, but it seems I'm getting too much heat from below. Grate temps can be 225 but infrared thermometer shows the baffle below at well over 300. Most cooks are dry or even burnt on the bottom. Been working on fire management and keeping coals closer to... -
K
Hello from Arizona
Checking in from Phoenix. Been smoking meats for 25 years on everything from the old school $100 Brinkmann's to WSM, propane cabinet smokers, and early last year picked up a used Lang, which has been a challenge. Ribs are absolutely the most common thing cooking around here. Have searched...
