KennesawBBQ
Well-known member
- Joined
- Dec 1, 2008
- Location
- Kennesaw...
I have been cooking on a Lang 60 for about 8 months now and I just can't seem to get the temperature to hold. It is either too hot or too cold. I know it is user error and I thought about buying the digiQ II but I can't see myself drilling a hole in the firebox on my beloved Lang.
I am looking for some guidance here. This is my typical set up. My hope is to get something dialed in so that I only have to tend to the fire every 1 to 1.5 hours or so.
Start fire with about 8 lbs. lump charcoal
Once white, add 2 sticks hickory
go through the spray / misting and smoke curing process
open chimney damper all the way
close firebox dampers to about 1/2 - 1 inch "open"
Once the food is on I find myself every 15 minutes or so having to adjust the firebox dampers or add charcoal / wood.
Please help!
Thanks
I am looking for some guidance here. This is my typical set up. My hope is to get something dialed in so that I only have to tend to the fire every 1 to 1.5 hours or so.
Start fire with about 8 lbs. lump charcoal
Once white, add 2 sticks hickory
go through the spray / misting and smoke curing process
open chimney damper all the way
close firebox dampers to about 1/2 - 1 inch "open"
Once the food is on I find myself every 15 minutes or so having to adjust the firebox dampers or add charcoal / wood.
Please help!
Thanks