Fire Control / Lang 60 - Page 2

Gerrit_Boys · 11-20-2012, 09:02 PM

I've tried several methods on our 84 but I like lighting it similar to a campfire. I have everything wide open and get a pretty decent sized fire going. Once it's going good I close the cook chamber door, then when it starts to close in on temp I close the firebox door. I let it climb past 250 and then start reducing the pinwheels. I usually cook around 275 and have 2 pinwheels on the same side abour 1/3 open. I like to split the logs reasonably small (usually about 3" or 4") so and that is how I control the fire. When I am cooking I generally see NO smoke coming from the stack. When I add more wood I leave the firebox door open until the wood ignites and close it up. I really like using this cooker!

1MoreFord · 11-20-2012, 10:10 PM

Quote:

Originally Posted by Williefb

That explains a lot. I understand.

Not yet necessarily.

This is a lot like the old question, do I leave the bark on the stick? There are different opinions, so let me add my $0.02's worth.

Just because it's the first cut doesn't mean you can't cook with it. If it's cheap and convenient enough I'd cook with them all the time. It's little different than the outer portion of split wood if properly seasoned. The question is whether it's properly seasoned. If you bang the cut sides of a couple of sticks together they should not make a dull thud sound. They should sound more like tapping two baseball bats together. If you hear a thud and not a ringing clack you need to season longer.

The nature of slabs do make for a couple of problems. They do have a lot of bark compared to wood. I'd split them in half so they aren't so wide. Make sure you pre-heat. Make sure you place the sticks with wood side toward the fire. Wood lights easier than bark and bark lights easier from the inside. Don't drop them flat on top of your coals. This will smother the coals. Place them to the edge of the coals or prop them over the coals so you have good air flow around them. Slabs can be used with a little forethought.

Williefb · 11-23-2012, 01:22 PM

Thanks for the additional info.

11-23-2012, 01:22 PM	#18
Williefb Knows what a fatty is. Join Date: 05-18-11 Location: Middle TN	Thanks for the additional info. __________________ Willie Last edited by Williefb; 11-23-2012 at 02:27 PM..

11-20-2012, 09:02 PM	#16
Gerrit_Boys Full Fledged Farker Join Date: 03-29-08 Location: Huron, SD	I've tried several methods on our 84 but I like lighting it similar to a campfire. I have everything wide open and get a pretty decent sized fire going. Once it's going good I close the cook chamber door, then when it starts to close in on temp I close the firebox door. I let it climb past 250 and then start reducing the pinwheels. I usually cook around 275 and have 2 pinwheels on the same side abour 1/3 open. I like to split the logs reasonably small (usually about 3" or 4") so and that is how I control the fire. When I am cooking I generally see NO smoke coming from the stack. When I add more wood I leave the firebox door open until the wood ignites and close it up. I really like using this cooker!