The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   uds today (http://www.bbq-brethren.com/forum/showthread.php?t=154019)

tsanchez 02-16-2013 05:54 PM

uds today
 
My birthday party today, doing 8 racks of spare ribs/baby back and some chicken breasts, will see how it does.

so far still struggling to get temp early on, now after 2 hrs its holding good at 250-275, first hr was though to get 250 without keeping door open.

HeSmellsLikeSmoke 02-16-2013 05:55 PM

Door on UDS?

What intake vent system do you have on it?

rondini 02-17-2013 06:35 PM

Door? Doesn't sound like a UDS from here. How about a picture?
My UDS I can get to temp usually in 20 minutes or so.

Hoss 02-17-2013 06:48 PM

That is a lotta meat for one load on any UDS I ever saw.? I would love to see the setup to get some ideas.

Carbon 02-17-2013 06:54 PM

I suppose with the right setup you can easily hang 8 slabs with some room to spare.

HeSmellsLikeSmoke 02-17-2013 06:56 PM

Well, he posted the question yesterday so I guess he figured it out.

tsanchez 02-18-2013 08:30 AM

Over all it was pretty good, had a rib rack for the bottom shelf and put all the spares down there, the baby backs on top, then 2 hrs in put the chicken on top rack also.

Temp at first took a while to get up then with the door cracked 1/4 inch it held at 260 for the whole time.

Used Kingsford blue bag and some blocks of hickory, smoke flavor was odd, kinda chemically tasting. I think Ill stop using charcoal and go to stick or lump.

I have had great luck using the weber kettle to do all my cooking before with no issue.

Here is the build. Maybe its because of the firebox built in. I may have to build a new one with just the basket and see.

http://www.bbq-brethren.com/forum/sh...d.php?t=153204

spider22 02-18-2013 08:36 AM

I have never built or used a UDS but by the looks of your build you might want to add an adjustable air intake somewhere on the bottom of the drum that you can open while it is getting up to temp. I think why you had to leave the door open for so long is that the vents on the door were not letting enough air in. Maybe someone who has a UDS might chime in and disagree which will by fine by me but that is the way I see it by looking at the link with your build.

tsanchez 02-18-2013 09:56 AM

I now have 4- 5/8 inch holes down there, need to enlarge them. My main issue now is the weird smoke flavor, I assume is from charcoal.

HeSmellsLikeSmoke 02-18-2013 10:05 AM

Quote:

Originally Posted by tsanchez (Post 2372992)
I now have 4- 5/8 inch holes down there, need to enlarge them. My main issue now is the weird smoke flavor, I assume is from charcoal.

All in all, it sounds like you are not running a clean burning fire before you put the meat on. What is your top vent?

tsanchez 02-18-2013 10:25 AM

Top vent is standard weber lid 3/4 holes . I even cracked the lid to get the heat up.

tsanchez 02-18-2013 11:52 AM

I think after some research that it is creosote from poor burn, going to increase vent sizes in lid and firebox.


All times are GMT -5. The time now is 11:28 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.