New Lang 48 intake damper concern.

[kunkel3269]

Hello all. Just received my new Lang 48 Patio Easter morning. I’ve been waiting for this one a long time! I decided to get to seasoning the thing ASAP. I started with pit charcoal and about 3 good sized splits with the firebox door and chamber door open. I have to say my wood is still a little green but burned grate this way. Well I stuck with the instruction and started to shut all the doors as soon as I did this my fire started to smolder quick. Both firebox dampers and exhaust damper were wide open. Tired messing with it for a while and could not get a clean fire. As soon as I opened the door it would burn great. My question is about the expanded metal covering the dampers on the firebox. I have looked at several Lang’s online and have not noticed any having expanded metal cover the damper. I know they are meant to keep coals from falling out of the firebox but I wonder if this is causing a restriction problem with my smoker?? Any advice is greatly appreciated

 

[DustyJoe84]

I'm definitely no expert but I wonder if it's just not enough oxygen to burn the green wood.

 

[kunkel3269]

No idea. The wood is not fully season but it burn like it should with the door open...

 

[flatbroke]

how long had the wood been on the coal before you shut the door? and how big was your coal base? that metal mesh isn't your problem

 

[Dantij]

Has to be the wood. My Lang 48 has the same dampers and I havent had problems except for a few pieces of wood that weren't totally dry. They were a smoldering mess. Check your split sizes also. Anything too fat will cause the fire to smolder . When I add a split to an existing bed of coals, I'll leave the firebox door open for 3-4 minutes until it is fully lit and burning clean. That is when I close it up. Good luck, congrats on the new rig. Got mine 6 months ago so I'm still experimenting and learning with every cook. Keep that firebox oiled!!

 

[kunkel3269]

Wood was on about 20 minutes before I shut the door. I’d say coal bed was almost a full chimney. I will go buy some different wood and give it another shot with it.

 

[flatbroke]

yeah the wood isn't going good enough yet.

 

[flatbroke]

took 40 min or so for this to burn down to shut the door. For tonight’s dinner

 

[kunkel3269]

Has to be the wood. My Lang 48 has the same dampers and I havent had problems except for a few pieces of wood that weren't totally dry. They were a smoldering mess. Check your split sizes also. Anything too fat will cause the fire to smolder . When I add a split to an existing bed of coals, I'll leave the firebox door open for 3-4 minutes until it is fully lit and burning clean. That is when I close it up. Good luck, congrats on the new rig. Got mine 6 months ago so I'm still experimenting and learning with every cook. Keep that firebox oiled!!

Good to know yours has the same expanded metal on the dampers. I have considered oiling the firebox but the dirt and wind here in west Texas is crazy. I oiled the outside of my last smoker and was a losing battle trying to keep the thing clean.

 

[kunkel3269]

View attachment 394054 took 40 min or so for this to burn down to shut the door.

I spoke to soon. I see your dampers do not have the expanded metal like mine does. Wonder if this is a new thing they decided to add to the smokers.

 

[flatbroke]

View attachment 394055
I spoke to soon. I see your dampers do not have the expanded metal like mine does. Wonder if this is a new thing they decided to add to the smokers.

Must be. Wish I had it.

 

[motolife313]

looks good.how green is that wood? That may be your problem. Door closed or cracked will make a better daft btw and burn hotter and better

 

[pineywoods]

I think it's a combination of wood that's not fully seasoned yet and not getting a good bed of coals going. You need a better bed of coals to keep that fire going good

 

[daveomak]

Try making your splits 3x3 or smaller...

 

[SmokinAl]

I usually start with a smaller fire & add smaller splits more often.
If I want to crank the temp up, I just add 2 splits at a time.
I also put the splits on top of the fire box for a half hour or so.
That way they catch fire real easy.
There is a bit of a learning curve, but you will get it after a couple of cooks.
Al

 

[CWheeler3]

The smaller fire boxes on the 36 and 48 require smaller splits unless the wood is very seasoned. And as mentioned above, you will need a good coal base and then only add a split or two at a a time to keep the smoke clean.

 

[hardcookin]

Nice smoker!!
To me it appears your splits are to big. When I start I like cribbing my wood and then just light it with a weed burner. The secret is having a good bed of coals starting out.
When I add wood I leave my door cracked open for a minute until the new wood catches on fire,then I close the door. My vents I usually leave about 1/4 open and stack damper all the way open.
There is a slight learning curve with fire management. But after awhile it becomes second nature.

Also as soon as your temp starts dropping add another split or 2. Repeat till done.