Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 11-23-2012, 03:41 PM   #1
Knows what a fatty is.
Join Date: 05-18-11
Location: Middle TN
Default Cooking at 350 on a Lang

I'm cooking on my "new to me" Lang 60 today. I'm cooking in the 350 range today. When looking at the other posts here I see that most of the dampers are closed when cooking begins at lower temps. Mine have been wide open all day and at times I needed to go to the 1/2 latch position to bump the temp. Is this normal with the Lang?

Just trying to figure this thing out.
Williefb is offline   Reply With Quote

Old 11-23-2012, 04:12 PM   #2
Got Wood.
Join Date: 03-26-12
Location: Dallas, TX

How's the wind & outside temp? How dry is the wood? I found I sometimes had to turn my old Lang (60D) 45-90 degrees to change where/how the wind was hitting it. Also had issues with cherry wood that hadn't seasoned long enough yet. After figuring that out, I had no problems maintaining 225 or 450 or anywhere in between with just the dampers.
Large Big Green Egg, Pizza Party Pizzone, UDS(s)
QorDie is offline   Reply With Quote

Old 11-23-2012, 04:28 PM   #3
BBQ Bandit
Babbling Farker
BBQ Bandit's Avatar
Join Date: 02-15-08
Location: Harrisburg, PA

What type of fuel were you using?
Were you using wood? If so... was it seasoned?
How was the wind or breeze outside?
Did you keep the firebox downwind?

Have had my share of difficult cooks - alot of the time was dealing with wind. Eventually wound up putting a canopy with walls (leaving 2 sides exposed downwind) around my Lang 84 during those windy moments with winds at 20 plus miles per hour. Lessor winds just place a portable windbreak (fireplace grate). Once the wind was reduced/eliminated from the equation; its no problem running 300 on one intake wheel.

Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

Last edited by BBQ Bandit; 11-23-2012 at 05:32 PM..
BBQ Bandit is offline   Reply With Quote

Old 11-23-2012, 05:47 PM   #4
Lake Dogs
Quintessential Chatty Farker
Lake Dogs's Avatar
Join Date: 07-14-09
Location: Lake Sinclair, GA

^^^^^ +1
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote

Old 11-24-2012, 06:31 AM   #5
Knows what a fatty is.
Join Date: 05-18-11
Location: Middle TN

Heck maybe the wind was the problem. I had the nose pointed toward the North and that's the direction the wind was coming. I was using hickory splits and it was dry.

With the door open its easy to see this thing drawing really well. Other than the stack is there any area I should look at for obstructions. I checked the stack yesterday and couldn't find any blockage. There's some flakes of creosote built up but not anything that appears to be significant.

Also I had the nose raised a bit to let the heat run uphill and tried other positions. Right or wrong?
Williefb is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 11:54 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts