Quote:
Originally Posted by aawa
The way I would prep the uds is to dump about 3/4 chimney into the uds. Once it reaches 225 I would close off 1 vent. At 275 close off the 2nd vent. at 325 put the meat onto the smoker. The temperature will take a while to go up because of the large amount of cold meat you are putting into the cooker. Adjust your vents accordingly to maintain the 275 degrees.
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This is very good advice. I just made 6 butts in a 2 grate UDS and underestimated the impact of putting so much cold meat into the smoker. I had the temps stabilized at my cooking temp and it took a long time to get back there. Had I taken it up to 325ish, I am sure it would have stabilized much quicker.
Live and learn, that's what is great about this hobby. It gives you a laboratory that is easy to play with, and the end result is yummy smoked meat! It is also why i have been a homebrewer for over 20 years. lot's of stuff to play with and learn, and you get to drink the results of your work!
Rock
