Not so good first cook on my Lang 48

[motolife313]

Let’s see pics of the firebox in action

 

[kunkel3269]

Yes sir. It’s wide open

 

[kunkel3269]

 

[kunkel3269]

There is my coal bed after letting it burn for about an hour.

 

[kunkel3269]

 

[kunkel3269]

Here it is with the door open. As soon as I close the door with all dampers wide open it’s chokes down about 80% I would say.

 

[motolife313]

That’s looks nice and clean to me but probably needs more and more wood sooner. Add 1 or 2 more splits over what your putting on now and the temp will go up

 

[daveomak]

Is the stack hot ??? If not up to 250 ish, you haven't preheated the smoker hot enough to draft....

 

[Preacher Man]

Really??Not to many of us where I am from. I am in west Texas.

Virgil Kunkel ring a bell?

 

[worm304]

Did another practice run on it this afternoon. I just don’t get it. i cannot keep a fire going in here to save my life. Sad to say I had less problems with my old country wrangler than I am having with this one. Had 2 chimneys full of charcoal and 5 beer can sized splits. Let them burn down to coals. Had a great coal bed and wood warming inside the fire box. Added the prewarmed split, keep the door open for about 3 minutes. Closed the door and boom billowing white smoke. Wood I am used is at least 2 years cut and split. I think I may be cutting the expanded metal on the dampers out tomorrow. Who know. Just frustrating

Well that's not good because it seems we are in the same boat. The only time I didn't have smoke rolling out of my stack was when the fire started to die. I think what I am going to do is buy some kingsford logs at home depot. That would at least take the potential of it being our wood out of the equation. I am pretty certain my wood is also very dry and seasoned enough but I would still get lots of heavy smoke each time I added a split. I am no scientist so not sure how the smoker would cause that and not the wood. Maybe someone can help me with that. I never closed the door completely and always had dampers completely open no the side and in the stack and still got too much smoke.

 

[flatbroke]

Here it is with the door open. As soon as I close the door with all dampers wide open it’s chokes down about 80% I would say.

are you sure your stack flap is open all the way?

 

[worm304]

are you sure your stack flap is open all the way?

Here's a question. Could this be that the stack flap was not installed properly? I know mine is completely open as far as turning the handle for the stack flap but I have not looked directly in the stack to see if actually is completely open. I wil probably get mirror and a flashlight out when I get home to see if I can get a good look at what's going on in there.

 

[flatbroke]

Here's a question. Could this be that the stack flap was not installed properly? I know mine is completely open as far as turning the handle for the stack flap but I have not looked directly in the stack to see if actually is completely open. I wil probably get mirror and a flashlight out when I get home to see if I can get a good look at what's going on in there.

yes it could be. they are human. don't trust orientation, take a peek. I know of one unit that has the handle but no flap was installed. so any position on that unit is irrelevant.

 

[Dantij]

5 splits seems like a lot to add at one time, but as long as they're burning down to nice coal bed it shouldn't be a problem. That is basically how I build my fires and it has worked well for me. The only times I had problems was when the split I added was too big or the split still had too much moisture.

 

[worm304]

yes it could be. they are human. don't trust orientation, take a peak. I know of one unit that has the handle but no flap was installed. so any position on that unit is irrelevant.

Forgive because I am new to stick burners. How much of a difference are we going to see if say the flap can only open to about 75% (just threw out a number) of what it should be. Is that definitely going to make it super hard to keep things consistent with the fire/smoke/temps? I ask because kunkel and I received our smokers around the same time and it seems we are having the same type of issues. Thanks!

 

[flatbroke]

I cant answer that question but fire needs a place to go and may be why they tell you to open the cook chamber door on start up to help with draft. I think the handle does a complete 360, at least mine does. not sure of everyone else.

 

[flatbroke]

5 splits seems like a lot to add at one time, but as long as they're burning down to nice coal bed it shouldn't be a problem. That is basically how I build my fires and it has worked well for me. The only times I had problems was when the split I added was too big or the split still had too much moisture.

I start my fire with 5 sticks every time. Using coal as the base/starter

Propane torch and now most recent this bad mama jamma my brother made me

all with our issue. You don’t alwaya get clean see through smoke. You will get some color.
Once the door shut did you guys wait for a couple min to let it readjust and level out on it’s reduced oxygen. I’m not in to fires science but it’s worth trying ? I always get some white smoke when adding a piece of wood before it takes off.

 

[kunkel3269]

I have stuck a rod down the stack to make sure the damper is open. I also keep my door open when I first start the fire. And it is. As far as letting the fire burn for a minute it will not. I’ll add a split that is hot and black from the top of the fire box. So hot I have to use a tool or glove to handle it. Place it on the coals. Give it 5 minutes with the stack open and watch it catch fire. Then as soon as I close the door it’s smuldering. Got frustrated with it yesterday and left it in there for 20 minutes like that. Came back and the fire is completely out and temps were down to 160. I think I’m set on removing the expanded metal from the dampers on the fire box. I know it does not look like much but it you compacted the grate it would make more surface area then it looks. Don’t know. Will try it and go from there. I also am a member of another forum and discussed the same issue. Some say they just use the door and their damper and keep the pinwheel dampers closed. Yes this works but I did not pay for a smoker that works that way. Sorry to be a pain, just looking for a soulution. Thank you all for the help and advice.

 

[flatbroke]

Hey man you are not being a pain at all. have you called lang to see If they can offer any advice? sorry it isn't working out.

 

[motolife313]

That’s how I start mine also, with a harbor freight weed burner. Then stick a bigger split shortly after. And the meat goes in the smoker before lighting the fire