Moisture in UDS

Trying to figure out what's going on with one of my cookers. Love my can and does well for the most part but I'm having a hard time getting the rub to set on the proteins. I run temps probably around 300+. I have one intake chimney/valve and a small chimney on the lid that runs open all the way.

For instance with ribs. Doesn't matter if I hang them or leave them on the rack it takes FOREVER for the rub to set. What I've been doing is jacking up the heat and flipping them meat-side down to force the bark to cook on but it comes with a little char.

This is the case whether I spritz or not. I tend not to because of this. I don't see any moisture collecting in the bottom of the can. There's a little on the inside of the lid. I'm not sure why this is happening and would really appreciate some advice. I've asked some competitors even and they all tell me they love the can because of the good bark and skin it produces. Totally dig the flavor but the moisture is killing me.

KClandcruiser said:

My first inclination would be that your thermometer is off. How are you reading temperature?

I run a UDS and have never had an issue with bark setting. It seems like your temps are low and not getting enough airflow

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I have a Therma Pro that I measure grate temp with. I've tested it and it's accurate.

ebijack said:

Probably 300*?
With only one intake and one exhaust. You did not mention the size of your intake or exhaust. I'm guessing your are not steadily cooking at 300*. More like 225-250*. Sounds like you are opening the lid to raise the temp. Then choking the cooker back down by replacing the lid.
You can get a char doing just that. Why are you expecting moisture on the bottom of the drum?
Photo's would help also. More detail would help to pinpoint your problem.

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She get's pretty hot with the one intake. Hoping the picture helps. Sorry if it flips. I mentioned moisture on the bottom of the drum because I've searched and seen where others on this board have noticed that. I have not.

kwas68 said:

What type of diffuser, if any, are you using?


I was using a diffuser that was very close to the fire that vaporized any drippings. It was my experience that the bark did not set very well. I thought it was due to the drippings adding excessive moisture to the barrel.



I went back to a diffuser that was located a little further from the fire. Drippings collected on the diffuser instead of instantly vaporizing. I feel like the bark is better.


Just my observation and understand that others may have differing experiences.

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Interesting. I haven't even been using a diffuser. Definitely something to consider.

ebijack said:

1.5-2" intake and exhaust will get you to 300*.
Question, when are you adding your meat. After reaching 300*, before?
How large/dia is your coal basket?
I never get moisture in the bottom of my drum/drums.
Grease after cooking fatty meats like bacon. YES, but it is grease that I use the ash to soak up. Never moisture.
If you are spritzing, don't.
How much and what type or rub are you using?
How often are you checking/removing the lid?
Are you cooking meat that was brined?
Are you using a drip pan?
Just trying to figure this out.

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I tend to add meat before it reaches 300 and then dial it in, typically around 250.
Charcoal basket is about 13 inches high. Not sure the diameter (not at home right now). I hate how tall it is because it's a nightmare when trying to hang.
I don't get moisture in the bottom either but I checked in case.
I stopped spritzing.
I use all kinds of rubs with sugar, without..you name it. I usually apply medium to heavy.
Yes, usually prebrined supermarket meats.
No drip pan

Thanks for your help