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Old 01-20-2013, 11:24 AM   #5
Babbling Farker

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Join Date: 01-01-10
Location: Fond du Lac, WI

Were are you checking the temp? Here's how I do mine. If I'm shooting for 275* and a long cook, I use 1/2 bag of K Blue and about 10 lit in the chimney, minion style. I let the temps start to rise and then close it down at 240 or so. Now my UDS uses the vent from a Large BGE and two 2" exhaust stacks. I close the intakes all but about 1/4" and the exhausts are wide open. I climb to 275*, throw on the meat and she cruises for hours. I take my temps right under the top grate.
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q200
1983 WGA
Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
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