Not so good first cook on my Lang 48

[kunkel3269]

Guys,
Anything new to report??

Have not really been able to mess around with it since the last time I posted.

 

[worm304]

Wasnt able to fire it up yet. I did find that my stack was not all the way open. The orientation was a little off but that is my fault. I feel dumb for that. But I am hoping to fire it up this weekend. It all depends on what the wife wants to do Sunday. I got a new load of wood and like my split sizes a lot better. I have plenty of the beer can diameter category and used a chain saw so they are all 10 inches. I also bought a kindling cracker but let me tell you, I'm beating the crap out of the splits and barely making a dent. I have it in the grass because I don't have anything to mount it to yet. I am no physicist but expected to at least make a little progress. Luckily the new load had long skinny splits so I could just half them. I'll definitely keep you posted. I'm putting my money on the stack not being open enough to draft and my split size being a bit fat. Obviously not a lang issue.

 

[worm304]

Split size.

 

[motolife313]

Looks like some semi stringy oak wood. 10” is a good size but doesn’t stack that well. I like 16-18” and then once seasoned I use my chop saw and cut it in half.

 

[flatbroke]

View attachment 394975
Split size.

I think you will be happy with that size. I don't think there is a need to chop them down to 10 inches though. wont hurt anything but in my opinion not needed. your firebox is 18x18 if I recall correct.

 

[worm304]

Looks like some semi stringy oak wood. 10” is a good size but doesn’t stack that well. I like 16-18” and then once seasoned I use my chop saw and cut it in half.

Yep, oak. Is, stringy good, bad ,or indfferent? I pay $20 for a pretty large wheel Barrell full. Guy sells it out of his front yard not far from me. Money in a coffee can and self serve. Probably cheaper to be had but I'm willing to pay for the convenience. Those are 10 inches. I have some that are a bit shorter and some a bit longer but most are a uniform 10.

 

[Nole4L]

Wasnt able to fire it up yet. I did find that my stack was not all the way open. The orientation was a little off but that is my fault. I feel dumb for that. But I am hoping to fire it up this weekend. It all depends on what the wife wants to do Sunday. I got a new load of wood and like my split sizes a lot better. I have plenty of the beer can diameter category and used a chain saw so they are all 10 inches. I also bought a kindling cracker but let me tell you, I'm beating the crap out of the splits and barely making a dent. I have it in the grass because I don't have anything to mount it to yet. I am no physicist but expected to at least make a little progress. Luckily the new load had long skinny splits so I could just half them. I'll definitely keep you posted. I'm putting my money on the stack not being open enough to draft and my split size being a bit fat. Obviously not a lang issue.

I accidentally had my damper half shut and it completely changed the way the smoker worked. I've had my Lang for about 6-7 months and have found the best approach is to start the fire about an hour before I start cooking. For me that gives the whole cooker time to heat up and a good bed of coal to build up. I don't think it makes any difference in this case but I also removed the grate in the firebox. I have fire bricks and I keep the fire right on top of those. Looking forward to seeing what the solution is for you.

 

[worm304]

I think you will be happy with that size. I don't think there is a need to chop them down to 10 inches though. wont hurt anything but in my opinion not needed. your firebox is 18x18 if I recall correct.

I have the 36 so 17x17. But keeping the splits small enough to fit on the rack knocks it down to 15x15. I'm going with the smaller split and add more frequently method. Or 2 at a time if need be.

 

[flatbroke]

Yep, oak. Is, stringy good, bad ,or indfferent? I pay $20 for a pretty large wheel Barrell full. Guy sells it out of his front yard not far from me. Money in a coffee can and self serve. Probably cheaper to be had but I'm willing to pay for the convenience. Those are 10 inches. I have some that are a bit shorter and some a bit longer but most are a uniform 10.

It is fine, I only cook with oak, and use it all

I have the 36 so 17x17. But keeping the splits small enough to fit on the rack knocks it down to 15x15. I'm going with the smaller split and add more frequently method. Or 2 at a time if need be.

makes sense. Thought you had the 48. Sounds like a solid plan.

 

[Nole4L]

It is fine, I only cook with oak, and use it all

makes sense. Thought you had the 48. Sounds like a solid plan.

Oak is pretty much the only thing I cook on. Never have issues unless the wood's not dry.

What happens is you leave the cooking chamber door open or cracked open?

 

[worm304]

Oak is pretty much the only thing I cook on. Never have issues unless the wood's not dry.

What happens is you leave the cooking chamber door open or cracked open?

I'm a little confused by the question.

 

[worm304]

I have a couple fire brick questions if anyone can help me out. 1. Is it necessary to have the fire brick cover the entire bottom of the firebox? or just most of it and keep the fire only on the brick? 2. Does anyone with a 36 have firebrick that could point me in the right direction to purchase? I don't have the tools to cut it so was just curious with the best set up for it. I am not planning to add it soon as I want to get it all dialed in as is. In the future I may go that route. Thanks!

 

[phatbac]

I smoked over the weekend (some ribs and pulled pork) and i start a fire as usual and had no issues. my wood is bigger i think than some of what you guys use. mine about 18-20 inches long and about as thick as my forearm. i use 4 to start with some charcoal and then a split about every 45 minutes or so. i use a wax cube or two at the bottom of the charcoal pile that i build the log cabin around and put the cc door in open latch position once a fire is going and let it draft heat until 325 or so spray it out for cleaning (and using a wire brush) and then close off the dampers to 3/4 closed on each side crack the door and let it ride about 275. 3.5 hours im painting the ribs and another 45 minutes they are righteous!

Happy Smoking,
phatbac (Aaron)

 

[Nole4L]

I'm a little confused by the question.

What happens if you leave the lid of the cooking chamber open or at least cracked open? That would eliminate the variable of the stack while still allowing you to close the door on the firebox and see if you're getting draw up under the reverse flow and out into the cooking chamber.

 

[phatbac]

the "open latch position" or the cc chamber open about an inch with the latch as a lock to hold it open does not make you lose lots of smoke but what it does is draw heat through the smoker quicker. i use when warming up my smoker. when the fire is good and started and i have flames all in the firebox and 4-5 splits going i i open latch the CC and let it draw heat and i get my smoker in the 350's in about 30-45 minutes. then after i spray as i said before i close it and start closing dampers to regulate the heat. there is a YouTube video where Ben lang explains how this is done.

Happy Smoking,
phatbac (Aaron)

 

[Nole4L]

the "open latch position" or the cc chamber open about an inch with the latch as a lock to hold it open does not make you lose lots of smoke but what it does is draw heat through the smoker quicker. i use when warming up my smoker. when the fire is good and started and i have flames all in the firebox and 4-5 splits going i i open latch the CC and let it draw heat and i get my smoker in the 350's in about 30-45 minutes. then after i spray as i said before i close it and start closing dampers to regulate the heat. there is a YouTube video where Ben lang explains how this is done.

Happy Smoking,
phatbac (Aaron)

Yep. That's what I was trying to describe. That will at least tell of you're getting good draw from the firebox into the cook chamber.

 

[hardcookin]

On my 84 when firing up I crack the cooking chamber door with the latch.
I feel it evens temps out, end for end and eliminates cold pockets while warming up.

 

[worm304]

Got my third smoke in today on the new lang. No issues what so ever. The damper and split size were correct and I rocked 250-275 throughout the cook. Pictures below. Started with 5 splits and it was ready to rock and roll in about 45 minutes. I gave myself some extra time so it was about 2 hours holding steady before I put the meat on.

Edit: pics aren't working mobile for some reason .

 

[Nole4L]

That's pretty close to what I do. I give it an hour to get settled in and once I have that, it's solid. Glad to hear you had a good cook!

 

[flatbroke]

Got my third smoke in today on the new lang. No issues what so ever. The damper and split size were correct and I rocked 250-275 throughout the cook. Pictures below. Started with 5 splits and it was ready to rock and roll in about 45 minutes. I gave myself some extra time so it was about 2 hours holding steady before I put the meat on.

Edit: pics aren't working mobile for some reason .

Now you are cooking with Crisco! Glad it worked out