I love my Lang 36†but the only gripe I have is the placement of firebox door. Fuel-wise I start with a chimney of coals topped with large wood chunks. As the coals die down I use 1/4 splits the rest of the cook.
That said, getting a chimney of lit coals into a firebox with a side door isn’t easy. I basically "throw" them in using the chimney handle which causes the coals to scatter. Ideally I would have a nice even mound of coals.
Anyone have a technique or work around to make this process easier? Thanks in advance and Merry Christmas (Eve)!
You might try dumping the hot coals in a shovel and then transfer to the firebox. Another option would be to make a sheet metal slide so you could dump the coals on the slide where they would slide into the firebox.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Similar issues with a WSM or a Hasty-Bake (which I have both) when trying to refuel with lit coals ..... two different techniques I use. First is to pour the coals onto a flat shovel and then load them into the cooker. The other is to use the door of the WSM as a slide, so to speak. The third technique, flinging them out of the chimney, I stopped using for the very same problem that you have. You might also get a charcoal rake, and once the coals are in the firebox, you could use the rake to arrange them in a pile.
You and RonB are clearly on the same page lol. Love the shovel idea and will definitely try that next cook 👍. My original thought was to find a basket that I can tilt or lean out of the firebox but the shovel sounds much easier
I ran into the same issue as ecowper with adding lit coals to my WSM, and I didn't trust the door slide method to not dump coals outside the charcoal basket. Then I remembered I had one of these:
The head is small enough to scoop directly from the chimney starter. The fact that the finish on the head makes it behave like a torch on the first use is either a pro or con, depending on how easily entertained you are.
Last edited by Steve R.; December 24, 2020, 11:02 AM.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
If you are only using coals in the beginning to start the fire, then why not just pile the unlit coals onto the fire grate and use a starter cube, tumbleweed, etc. to start the fire right in the firebox and bypass the chimney altogether. That's how I start the fire in my homemade tandoor.
Whether stirring up coals for a Cold Grate sear, or pushing remaining coals to the side to add more charcoal during a long cook, this tool executes with ease.
It’s the actual placing of the coals that’s a challenge. I could glove up and place them in a pile with my hands and use a tumbleweed or starter but that’s a lot of trouble and messy compared to say my kettle or a firebox with a top-side door where you simply dump the chimney. I think dumping the chimney on a shovel makes the most sense at this point
As I wait (im)patiently for my LSG I have given this some thought as well. I have the small Weber chimney and was thinking this might be a good solution. I use it for a bed of coals for splits in my Santa Maria grill and it works well.
I’m thinking something like this. It is short but fat. Gives you room to lift and dump but looks like it holds a good amount of charcoal because it is fatter than average. This is from the Walmart site.
I’m thinking something like this. It is short but fat. Gives you room to lift and dump but looks like it holds a good amount of charcoal because it is fatter than average. This is from the Walmart site.
Thermometers
Thermapen Mk4, Red
ThermPro Twin TempSpike
SNS Grills SnS-500
Sous Vide Joule® Turbo Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Accessories
SNS
Steelmade Flat Top for Outdoor Grill (Griddle Insert)
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
Grill Grates for Blaze grill
Hovergrill
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Name: Jim
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Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
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