Door open.... door closed?

[Av8er]

So I just finished reading Aaron Franklins book and he states that he always runs his smokers with the doors open and it’s got me thinking about mine. I usually run my Lang 48 with the door closed and vents wide open. When I add a stick I will leave the door open for a couple minutes but shut it back after the stick is going good. I would think that you would lose some heat running with door open. What’s your thoughts?

[BKING!]

I just tried this experiment today while smoking a brisket. Main thing I noticed was my smoke flavor went from mild (with door closed and vents open) to little to no smoke me flavor ( with door open). Also took a hit on fuel efficiency with the door open as I needed to add more frequently. Every smoker behaves differently though so just try it. You may have better results than me.

[pjtexas1]

He doesn't have intakes, I do. He leaves his door open, I don't.

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[Joe Black]

I run my FB door open about 1” and the air works really well. I use my vents to direct some of the air flow the FB door keeps the volume fully flowing. The full flow also allows the splits to ignite quicker and keep the smoke cleaner.

Another thing that will allow the wood to ignite quicker and burn cleaner is to always pre-heat splits before adding them to the fuel.

Good luck and good smoking.

[BKING!]

I also want to add that, like you, I keep the firebox door open until the split ignites and THEN shut her down.

[Beentown]

Door shut, intake wide open. Control temps by the size of the fire.

[Clay-b-que]

Franklin doesn't have intakes only doors. Also he is running 1000 gallon cookers and they need a big fire and a lot of draft. I run my 80 gallon with the door open about an inch. Do what you have to do to get the temp you want.

[FrkYrPrk]

He doesn't have intakes, I do. He leaves his door open, I don't.

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Never been there, but the pictures I've seen corroborate the above...

With no intakes, the door has to stay open.

[pjtexas1]

Not being an a$$ but be careful with those open doors. I think that's what burned up Franklin's pit area.

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[blazinfire]

Not being an a$$ but be careful with those open doors. I think that's what burned up Franklin's pit area.

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Yah man.. I have coals escape every once in a blue moon.. and I cook with my door closed.. So u know.. Its probably the only logical explanation lol

[Stlsportster]

The Lang drafts well enough. Intakes are plenty big. I leave my door cracked an inch (latch position down keeping door open) for the first 30 minutes. Then I shut it down with intakes wide open unless I'm adding a split.

Now I have learned I can bring the top rack temp down by 15-20 degrees by closing both firebox dampers about 1/4. Still breathes really well but just brings the top and bottom closer together.

Even when I ran it this winter at 11 degrees I didn't leave the door open.

[el luchador]

1000gallon smoker with 200 lb of brisket probably needs a wide open door to maintain 275.

I'm guessing

[pjtexas1]

1000gallon smoker with 200 lb of brisket probably needs a wide open door to maintain 275.

I'm guessingThis was at LA BBQ. The pit was running at 250. You can see the door cracked a few inches but it is a huge door. Another inch or 2 and it would be running at 300.https://uploads.tapatalk-cdn.com/20180429/3cacf80a418780d2fbeb8db8143a15d9.jpg

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[ClintHTX]

I don’t have a intake. Wide open the whole cook. You control your temp by the size of the fire. More airflow means cleaner fire.

[BBQ Freak]

doors closed :thumb:

[pjtexas1]

And then there's this...https://uploads.tapatalk-cdn.com/20180430/8f955639ab2060d0d42160e9e2594f9f.jpg

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[BKING!]

I think you can have too clean of a fire. During my experiment I barely tasted smoke at all. Blue smoke tends to give the flavor I like as opposed to a shimmering heat only.

[pjtexas1]

I think you can have too clean of a fire. During my experiment I barely tasted smoke at all. Blue smoke tends to give the flavor I like as opposed to a shimmering heat only.I agree. If my wood is a little too seasoned I'll mix in a greenish stick or 2.

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[ferdelious]

I use the Franklin method with the door wide open. I seem to able to control the fire better and it also helps maintain lower temperatures because heat is escaping out of the firebox. My bbq isn't as smokey as most but I've gotten used to it and now prefer that taste.