R
REZVORDWG
Guest
Last weekend, 4th of July, I smoked a pork butt, pan of baked beans, and a fatty. It was the first time I really loaded up the UDS. I used 10 lb. bag of lump charcole, hickory lumps, and a cuople peices of apple wood. After a few hours I noticed that the UDS was running a little hot. The temp. gauge said 225 f., I checked the temp. at the exhaust vent with my didgital meat thermomitor and had a temp. of 270 F.. Panic set in, I could no longer hear the blues music, I could no longer taste the beer, I no longer had the vision of juicy pork and mopping sause running down my chin, I was a broken man.... So I pulled the gauge and put in one of those Industrial SS. Centigrate gauges that has the 6" probe. Readjusted air flow and things went well for an hour, then it happend agian. This time I was running cold, panic agian. I could not get the gauge temp. to increase. I decided to use my didgital meat thermomitor to monitor the temp at the exhaust vent. Had no more problems. However my pork-butt bone did'nt just pull out, was'nt very juisy as I pulled it. The taste was awesome! Im guessing now that I have or had a cold spot? Not sure, has anyone had this problem? I have a video of it on you-tube, Im not sure if your allowed to link here for sure, so I'll do it anyway. http://www.youtube.com/user/rezvordwg Thanks. Rez