Originally Posted by Bluesman
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.
i did all the and i put the meat on and boom 400-450 and i cant get it back down