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-   -   Problem with low UDS temp (http://www.bbq-brethren.com/forum/showthread.php?t=175045)

Junktrader 11-10-2013 06:32 PM

Problem with low UDS temp
 
I've been practicing smoking chicken's the last 3 weekends and I keep having the same problem. :mad2: I can get the UDS up to 340's with the heat shield in place. But as soon as I put the chicken on the temp will drop to 225ish and never get back above 300 during the cook. The bird will hit 165 and the temp never gets high enough to crisp the skin. I'm running all 4 inlets full open. For yesterday's cook I even let the bird air dry in the refrigerator for about an hour after the brine, before putting in the smoker. I'm doing a my first turkey for Thanksgiving in a few weeks and I'd like it to have crispy skin. Any thoughts on what's going wrong? Thanks for your input.

c farmer 11-10-2013 06:42 PM

How big are your vents?

Teamfour 11-10-2013 07:14 PM

How much are you covering the grate with chicken? In other words of you completely load the grate, you are really cutting down on the airflow in the cooker.

SmittyJonz 11-10-2013 07:17 PM

How big are ur intakes and exhaust? Take the lid off and it'll get hot......

Bludawg 11-10-2013 07:32 PM

Take that farkn diffuser out start with at least 1/2 chimney of hot stuff and leave the lid off at start up until the thermo hits 200 then put the lid on and let it settle in then put on the meat.

woodpelletsmoker 11-10-2013 07:39 PM

I always think the UDS burning is not correct
Either you waste extra charcoal or the temp. can not rise higher.
Not all fresh air contacts coal, extra air simply bring away heat.
Why do not adopt burning pot design from Ceramic smoker, in which all fresh air is in contact with burning coal. Much less by-pass air colds down the temp. or wastes coal.
Here is my design
http://allchinas.com/uds/uds8.jpg
http://allchinas.com/uds/uds15.jpg

Paul B 11-10-2013 08:42 PM

Interesting design, more pics please......

Paul B
SS UDS

Yellowhair42 11-10-2013 08:46 PM

Quote:

Originally Posted by woodpelletsmoker (Post 2688761)
I always think the UDS burning is not correct
Either you waste extra charcoal or the temp. can not rise higher.
Not all fresh air contacts coal, extra air simply bring away heat.
Why do not adopt burning pot design from Ceramic smoker, in which all fresh air is in contact with burning coal. Much less by-pass air colds down the temp. or wastes coal.
Here is my design
http://allchinas.com/uds/uds8.jpg
http://allchinas.com/uds/uds15.jpg


Forget about the cast iron smoker.That looks like a money making design.

grantw 11-10-2013 08:51 PM

that happened to me with some lump in my 22 wsm, i put our turkey on and no way no how could i get the temp up, i even lit a full bucket put it on and it just dove back down,so i ended up putting what little kingsford original on top, lit like 3/4 of a bucket and it rocked along at 320 ish. That lump i had just would not run hot with a big bird in there, i just cooked in my backwoods with it though and it ran all afternoon at 300 with that lump, long story short try different charcoal

Fwismoker 11-10-2013 09:08 PM

From someone that cooks about a bird a week in all types of weather i'll tell you it's just an air flow thing. The cold bird always bogs down the heat but i never drop that far. I go on about 325 and the pit might drop to 270-280 and rebounds pretty fast.

Increase the size of two of them to 1 inch... How big is your exhaust? If it's to small that will affect temps also.

Junktrader 11-11-2013 10:24 AM

Thanks for everyone's input. There are four 3/4 inch inlets - 2 on fatman ball valves and 2 with elbows - and two unpiped 2" exhausts. (Link to pictures of my UDS - http://www.bbq-brethren.com/forum/sh...ostcount=11572) You can see one of the elbow inlets in the shadow on the first pic.

So far I've only been cooking 1 chicken, split or spatchcocked in the center of the grill. This past Saturday I did also throw in 4 Cornish hens about an half way into through the cook. I may try adding some lump to the Kingsford to see if that helps.

Bludawg 11-11-2013 11:11 AM

Quote:

Originally Posted by Junktrader (Post 2689431)
Thanks for everyone's input. There are four 3/4 inch inlets - 2 on fatman ball valves and 2 with elbows - and two unpiped 2" exhausts. (Link to pictures of my UDS - http://www.bbq-brethren.com/forum/sh...ostcount=11572) You can see one of the elbow inlets in the shadow on the first pic.

So far I've only been cooking 1 chicken, split or spatchcocked in the center of the grill. This past Saturday I did also throw in 4 Cornish hens about an half way into through the cook. I may try adding some lump to the Kingsford to see if that helps.

Your Proble is HERE!!!
Every 90 deg turn you pur in a line restricts its flow by 50%. in the simplest terms 4X.75= 3/2= 1.5 1.5/4=.375 so your 3/4" intakes are now 3/8" Solution:> Get rid of those Elbows on 3 of your intakes and use 1 valve. Then do this:
Take that farkn diffuser out start with at least 1/2 chimney of hot stuff and leave the lid off at start up until the thermo hits 200 then put the lid on and let it settle in then put on the meat.

SmittyJonz 11-11-2013 12:04 PM

I have not had good luck with Lump in my UDS - Stubbs or KBB with several wood chunks has actually maintained higher temps longer. - Lump required too much airflow and burned up faster so I had up n down temps with it. - I've tried. 3 times with 3 different brands.

Rockycoon 11-11-2013 03:13 PM

Is your lump sitting somewhere that it is drawing moisture?

SmittyJonz 11-11-2013 03:17 PM

Nope, unless it draws moisture at the store......


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