Av8er
is one Smokin' Farker
So I fired up my new to me Lang 48 today just to play with it. I wasn’t going to put any meat in as I was just going to try and figure out how to manage temps. I started out with a few handfuls of lump and 4 sticks. Stack was open, smoker door was open, dampers we’re open and fire box door was open. After 30 minutes the fire was going good and hot I closed both doors. At the 45 minute mark I added one more stick. The smoke had cleared to a nice blue smoke at about 250 degrees but after adding the stick it was bellowing white smoke again. I opened the fire box about an inch and that cleared up the white smoke after about 10minutes. The temp rose to about 300 at about 1.5 hours in. I close the box door and let it go. At about 2 hours it was at 325 and I was going to close the dampers, stack and box some to try to maintain 275 -300. I added another stick and once again it started billowing white nasty smoke. The only way to clear it was to open the door to the fire box. This wood is dry. It’s been cut for about 2 years and it’s been covered to keep the rain off of it. Why would it start smoking real bad white smoke every time I add a split? This stick burner thing is new to me so any help would be appreciated. I understand temp control as I have used a big green egg before but never a stick burner.
Thanks in advance for your help.
Thanks in advance for your help.