- Nov 2, 2007
- 3,357
- 11
You'll get it figured out. Just takes a little time and a half dozen smokes.
I am lucky to have a model that Ben did a few years back that has control from the firebox to the chamber, firebox directly to the warmer, and another from the smoke chamber into the warmer. If I get a big fire or heat spike, I can shut down the firebox and vent it into the warmer,leave the warmer door open and let the heat out while not over cooking the food in the chamber. I know you don't have that on yours, but shutting intakes can do alot. Propping the door open a lil with the latch down will let some heat out too.
The best cooked food from the Lang comes when it is full of meat. For some reason, meat just loves company in the thing. I think it helps it retain heat and moisture. put 7-8 butts and a few racks of ribs in there one time. The neighborhood will smell you for miles. Enjoy your new friend.
Work out champ, thanks for the kind words.
I am lucky to have a model that Ben did a few years back that has control from the firebox to the chamber, firebox directly to the warmer, and another from the smoke chamber into the warmer. If I get a big fire or heat spike, I can shut down the firebox and vent it into the warmer,leave the warmer door open and let the heat out while not over cooking the food in the chamber. I know you don't have that on yours, but shutting intakes can do alot. Propping the door open a lil with the latch down will let some heat out too.
The best cooked food from the Lang comes when it is full of meat. For some reason, meat just loves company in the thing. I think it helps it retain heat and moisture. put 7-8 butts and a few racks of ribs in there one time. The neighborhood will smell you for miles. Enjoy your new friend.
Work out champ, thanks for the kind words.