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Hello from Arizona

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K

Keelue

Newbie
Original poster
Aug 12, 2024
8
7
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 through the posts on this site countless times, thanks for all the help!

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Reactions: BigW. and millerbuilds
ifitsdeadsmokeit said:
Welcome from sw mo. What challenges are u having with the lang? Lots of lang owners here that could help out.
Click to expand...
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 the smoker side of the firebox and putting a chunk or two right near the door.
 
Keelue said:
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 through the posts on this site countless times, thanks for all the help!

View attachment 713636View attachment 713637
Click to expand...
Welcome from nearby Scottsdale and a fellow Lang owner.
 
Last edited:
Welcome to SMF from Colorado. You have arrived!
 
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