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Recent content by uga fan
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The goal in pit building is make a cooker that works for you and not works you. Understanding the dynamics of cooking and heat and airflow. Understanding combustion. I can take a 20x20x24 firebox attached to a 48x23 tank, fill the firebox packed solid with wood and get cook times like a...
In my experience, yes I agree Lang fireboxes are undersized. An undersized firebox will still cook your meat, they will still range in temperatures from 200-400 degrees. They "give" in the situation is the amount of attention the user has to give to the firebox. The size of the firebox isn't...
I found in one cooker I built, the plenum was too low and the top grate temp was drastically higher than the lower grate. Basically it was drawing exhaust from the upper middle section of the chamber. The hottest heat was rising and staying in the cooker. But yes plenum placement is crucial...
Two completely different plenum designs I have used on different cookers. Both seemed to work equally effective. Just make sure the opening to the plenum is slightly higher than the highest cooking grate. This will allow the heat/smoke to flow over top of your meat.
Just finished a new build for a friend of mine that competition cooks. His Lang got stolen so he upgraded to my cooker!! This is me trying to mate the cook body and the firebox/warming box together with severely undersized aids.
I made my sliding dampers out of 1/4" stainless.. 2 1/2“ holes and 1/2" stainless bolts. Drilled through and tacked some 1/4“ stainless round stock on the backside and covered the end with heat shrink.. Works like a charm!!
I did tear up a little when it left... I had a great time building it and hope to start another one soon!! Bought a new milling machine today, so I won't have to mooch off of my Father in Law!!