Fire Management on my Lang
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- Опубликовано: 24 июл 2024
- This is how i manage my fire in my lang smoker.
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You can find the smoker at
www.langbbqsmokers.com
You can find the peach wood i used at
www.sbwoodshed.ecwid.com/
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You can also follow me on Facebook
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paypal.me/onetenbbq
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Love my my Langs got a 36 stretch run about D & a 36 patio nothing cooks like a Lang love the vids keep um coming Tim awesome
Thanks for the video. I've been smoking on my 84 for five years and now use it at our BBQ joint. Ben Lang suggested to line the bottom of the fire box with fire brick. It really helps keep temps steady. I don't use a grate and run the dampers and flu open at Myron Mixon's suggestion.
We use an 84 as well. Does the fire brick make that big of a difference? I also notice if I dont have good wind theres a 25/45° variant from fire box to the front of the smoker.
Thank you for this video, not too many really good 'Lang' video's here on youtube. Subscribed.
Great video. Simple and easy instruction on how to maintain a fire. THUMBS UP
Very nice smoker
Great vid.....I like this particular one without the trailer but still has the warmer. What model and add-on is this if I may ask sir?
i run the 84 deluxe and to maintain temps i use the exhaust flapper with the fire box 2/3 open i find that's much more consistent. you cant take in air quickly if it doesn't have anywhere to exit at the same flow
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I was dumb forgot the account password. I appreciate any assistance you can give me.
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2:38 - the torch you need for starting up your Lang, or laying waste to a field of brain-eating zombies. That thing is amazing.
Great video 👏🏾👏🏾👏🏾
That’s a good looking smoker
Great Video
how often are you checking the temp and making adjustments?
Tim,
i see you get some of your wood at Smoke & Bones Woodshed. Do you know if their wood is naturally seasoned/dried or is it kiln dried? I'm about 1.5 hours from them and have friends in that area. It would be easy to stop by and pick up some wood when i visit them.
+JrSVT I don't know but next time I go in there I will ask.
Thanks, I would call the store but I'm overseas with work until after the first of the year. I will be picking up a Lang 36 deluxe when I return home.... keep up the good work with the videos!!
Tim, I got some free wood from a friend of a friend up in your area. My wife and step son picked it up. It was just one truck load but it was all good and seasoned. Most of it was Pecan wood and the rest was hickory. I should be good on wood for a few cooks! Oh and I just ordered and paid for my smoker. When it gets finished they will be delivering my 48" patio with the pneumatic tire & swivel axle upgrade. I'm excited!
Note to Lang owners from a Lang owner...do NOT follow this video if you have a 36". I would suspect that the 36 would run north of 400 if you built a fire that big. The 36 will run at 275 with a single split with little coal bed.
Wow peach logs
So its been about a year since you posted this. How has the Lang upheld? Would you still recommend a Lang?
No. Junk.
I see you have the pneumatic tires on the front. Do they swivel at all?
+Odeed yes they do and their is a handle like a wagon that you can steer it with.
Cool that's what I figured. I am getting my 36 tomorrow and I got the pneumatic upgrade. Also check my page soon for some Lang videos!
+Odeed outstanding you will love cooking on a Lang and I look forward to watching your videos.
Now that's a grill
At 7:30 in the video is that smoke leaking around the door or is it steam from the rain?
+lx93racer it is smoke. It leaks smoke from the bottom of the door.
Love your vids man, when did you get the Lang and what maid you go with that instead of a gator pit?
+joa alves thanks man. I got it back in march. I live in Georgia about 2 1/2 hours away from where langs are made. I could drive to get it. The gator pits are made in Texas
its very nice.. I ordered a gatorpit and still in a holding pattern for over 1yr, hope soon to get it
Gator
How often do you add wood to keep the flame going. I tried the recommendation from Ben but by the time I get out there I have know fire or flames.
pb613 I keep a eye on my temperature when I see it dropping I will add more wood.
One Ten BBQ dropping by 5-10 degrees or 20 or more
pb613 about 10 degrees if I’m cooking at 225 and I see temp fall to 215 I add more wood.
One Ten BBQ thanks bud
One Ten BBQ one last question, do you catch the temperature on the way up or get it to 300 and back it down. Also do you close your vents down when cooking low and slow
Indpls?
Where did you buy that sweet smoker at tell me please
It’s a lang. right outside of Brunswick ga
Why in the front yard though?
why not...
What size Lang you cooking on?
It is a 48 hybrid deluxe patio
Who got a damn fire blower
I bought my fire blower at Lowe’s for $50. 😎
I smoke all my briskets at 275-300 and it takes 12 hours or more to hit internal temp of 200. That’s not hot and fast.
Hot and fast is 350-400 range
@ 8:14 You have to adjust those vents all the time because that smoker is a Piece O'Shit.
I don’t like it
if you were black the police might have arrested you for doing a bbq in the front of your own house
If you had a brain you would know that video was fake.
Langs are garbage
+The BBQ Jerk I love my Lang. What are you cooking on?
Bbq sandwich just wish he could afford any type of smoker he is a troll
@@edwardmachado3957 I have a Moberg. Way better than junk Lang.
.......😆