Newbie lookin for advice for a Lang Cooker I just ordered

[dcecil]

Living in California is not the easiest place to find out about bbq. I appreciate this forum and all its members for all the friendly advice I have been able to read up on. I have been cooking on an oklahoma joes offset for a few years now. I have just about wore it out. This has been a great way for me to learn how to control temperature due to the thin metal construction. This forum helped with my decision on the purchase of my new Lang 36. Many thanks to Al for his thread. I just ordered it today so they have not began the build yet so I can still modify. Two questions, any modifications that anyone can recommend and what type of temperature monitoring system should I look into. Thanks in advance for any help.

 

[SmokinAl]

I would ask for 2 temp probe ports, one on each end & 2 therms one for each grate.
Good luck it's a wonderful smoker!
Al

 

[dcecil]

Thanks Al, what type of temp probes do you recommend

 

[h8that4u]

I just got the fireboard and love it.

 

[dcecil]

I just got the fireboard and love it.

Thanks for the suggestion. I have not come across that one. Looks pretty solid

 

[SmokinAl]

I have a Fireboard too, but they are pricey. I also have a Thermoworks Smoke that is really my go to therm.
They are industrial strength, very accurate & come from a very well respected Company.
Al

 

[dcecil]

I read up on the thermo works smoke. Love the price and the reviews. Has anyone added on the WiFi and connected to their phone. Just wondering if that isworth the purchase as well.

 

[SmokinAl]

I have not, but with the Lang your going to have to stay around close to the smoker, cause every 45 minutes to an hour your going to have to add a split of wood. So the reality is you can't go on an errand for a couple of hours & look at your phone to see what is going on with the Lang. If you have other smokers that are more set & forget, then that wifi option may be worth it.
Al

 

[dcecil]

Thanks Al, I thought about hat after I posted. That’s the part I enjoy about a stick burner