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  1. #21
    Join Date
    Jul 2009
    Posts
    49

    Default

    Quote Originally Posted by lefty592 View Post
    Thanks for your reply Mark! Yeah, that is part of the end plate haning down. I had seen a picture taken from the inside of a Lang, like the one I took there, and noticed that too. I figured that the end piece hanging down WOULD create a bit of a log jam for the smoke and heat to pass by, slowing it down and keeping the heat under the plate. Maybe I should trim an inch or so off, and see what that does. I can always add more if i took off too much.
    I looked down the barrel of the Lang, and it does have that plate sticking down. Could be part of the answer to way that end runs hot..

    try burning with the door proped open, if it cooks cleaner and hotter, you may need to increase the intakes.
    GLBBQA member
    KCBS member and CBJ
    Roadmaster BBQ
    2 UDS, 2 Weber grills

  2. #22
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
    Posts
    2,617

    Default

    good read thanks
    Life @ Home Party Grill
    Char.broil smoker with side fire box
    Grand Cafe Model CG108ALP Out Door Kitchen
    Bradley Smoker
    probally every acces. and gadget known to man
    Fat Family BBQ Team Banner

  3. #23
    Join Date
    Aug 2010
    Location
    BA, OK
    Posts
    86

    Default Great pictures !

    Please tell me how you scored that sheet of 14" ? I love working with metal but I never thought of that. I assume that makes it a lot easire joint to weld.

  4. #24
    Join Date
    May 2009
    Location
    Gardner, Kansas
    Posts
    61

    Default

    I just used my angle grinder with the cutoff wheel and scored it until i could bend it. The angle grinder is how I cut everything on this build. Of course 2 weeks after i get everything cut, my friend goes out and buys a plasma cutter. If ever have to cut plate again...that's the only route I'm gonna take, LOL!

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