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)
-   -   Do you find that humidity effects temps in your UDS? (http://www.bbq-brethren.com/forum/showthread.php?t=165929)

Deeg 07-14-2013 10:22 PM

Do you find that humidity effects temps in your UDS?
 
I've got a UDS that I've used multiple times. With all the vents open it has gotten to 300 degrees in the past. This week, however, I smoked two butts and the smoker never got above 219 and mostly sat around 190. I used multiple thermometers (6 in total) so I'm pretty sure that wasn't the problem. It was, however, extremely humid with thundershowers before I started. I also keep my lump in the basement where it's so humid the walls occasionally sweat. Could this have been the reason my temps were so low?

There wasn't much else different about this smoke except that it was the first time I cooked two butts instead of one. The lump was the same (RO) and there was nothing blocking the vents. One thing I noticed that may (or may not) be related is that the drum seemed hotter than usual. Any ideas?

Bludawg 07-15-2013 12:41 AM

Damp fuel is your culprit

ITBFQ 07-15-2013 07:25 AM

Quote:

Originally Posted by Bludawg (Post 2551770)
Damp fuel is your culprit

What he said. Keep that chit dry.

Deeg 07-15-2013 09:43 AM

Thanks guys. A few follow-up questions:

1) I assume you're saying the lump got damp while being stored in the basement, yes? Also, the humidity at burn-time had little to do with it.

2) Where/how do you store your lump? I don't have many options other than to store them in the basement.

3) Are my current bags of lump redeemable? I.e. if I store them in a dryer place will they eventually dry out?

nucornhusker 07-15-2013 09:56 AM

I'd guess it got damp in the basement, too. If it's dry going into the cooker, it will stay dry in the cooker.

I keep mine in my garage and it's humid here in Nebraska. I've never had a problem with damp charcoal, lump or briquette.

ITBFQ 07-15-2013 10:08 AM

I keep my fuel in the garage, too, and haven't ever had a problem with damp charcoal. Your basement may be too damp and too cool to keep the lump dry.

oldbill 07-15-2013 10:08 AM

Although the above answers are probably dead on, I would add that air humidity will effect the temps in a cooker and moderate them to an extent. Water pans in cookers achieve that, as well as aiding in the meat's moisture retention. However, if you noticed more thick, white smoke than usual during your last cook, then the culprit is definitely damp fuel. Keep your charcoal under your bed or in a coat closet maybe but definitely get it out of the basement. The charcoal should be fine if you can get some dry air to it and dry it out. Perhaps you can pour it out onto an old towel or something and let it air out on the next sunny day.

Bludawg 07-15-2013 10:25 AM

If you must keep it in the basement invest in a 33 gal plastic chit can or an open head plastic drum with a lid and keep it in there.


All times are GMT -5. The time now is 09:01 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.