UDS wind and temp problems

wlh3 · Feb 3, 2008

Been blowing like stink here and a cold wind. tough time geting my temps
up. have a couple yard birds on 4.5 Hrs. finally got side temp up to 240* but Intake about 80% open. breast temp stuck @ 168* for last 40 mins waiting to climb the last 02*. There is no let up in the wind for a while. cooked wings earlier and they took 3.75 Hrs. Tough day for a cook, but the wings were great:icon_bigsmil Probly post pics tomorrow

smooookin · Feb 3, 2008

A tough day cookin is better than the best day at work!!

wlh3 · Feb 3, 2008

Hey ya got that right just checked it and did the old thump D thump side temp is hitting 250*. Chicken temp is 169* Were allmost there:icon_bigsmil

Midnight Smoke · Feb 3, 2008

My UDS fire basket really holds the ash, the holes are 3/4 expanded metal, you would think the ash would fall right thru. A good shake or thump does the trick.

wlh3 · Feb 4, 2008

Observations on a very windy cook.
Burned more fuel trying to get temps up.

Ash build up was close to being a factor (my grate is only 2" from bottom)

Air intake was open 50% more to maintain lower temps

cures Very good wind block is critical or ability to move drum to other area(Wheels )

Here are Pics of the Wings and 2 yard birds.

I thought the yard birds would be very dry because of length of time in Drum. I was surprised

Skinned , pulled and vacu sucked to day after work and no crustys on the meat or drynness.

One bird pulled wt was 1 lb 7 oz the other 1 lb 5 oz. Both birds were a little over 4 lbs to start with.

smooookin · Feb 4, 2008

The only way I like chicken is when it is done on a barrel.

Wyatt · Feb 4, 2008

Looks very tasty.

Norcoredneck · Feb 4, 2008

Chicken Enchaladas, Chicken Tacos, Chicken Nachos, Chicken Chile. Always good with leftovers. never cook just one.

chinesebob · Feb 4, 2008

Those look good. The only chicken I like is when it's boiled in soup. That being said I always smoke first then make soup.

We've had some crazy windy weather here but the temps held really well. Have you thought of buying a replacement weber replacement fire grill and then wrapping the expanded metal? I go through almost bag and a half before dumping the ash.

Also no problem holding the temp on it.

Single Fin Smoker · Feb 5, 2008

Did two spatchcock chicks on my drum for my IL's this past Saturday. The night before, after cutting them I up, I put them in ziplocks an emptied a few bottles of old Italian dressing that had been setting my fridge god knows how long. Came out great.

About 4 pounds each, at 275-300 they were done in about 3 and 1/2 hours.

Browser · Feb 5, 2008

wlh3 said:
Observations on a very windy cook.

cures Very good wind block is critical or ability to move drum to other area(Wheels )

See, see!! I knew I wasn't mad to build a UDS on wheels:biggrin:

DaChief · Feb 5, 2008

Good looking yardbird!

wlh3 · Feb 5, 2008

Norcoredneck said:
Chicken Enchaladas, Chicken Tacos, Chicken Nachos, Chicken Chile. Always good with leftovers. never cook just one.

Funny you said that Norco. Wed nite is crispy pulled chicken tacos w/fresh Pico de gallo

chinesebob said:
Those look good. The only chicken I like is when it's boiled in soup. That being said I always smoke first then make soup.

We've had some crazy windy weather here but the temps held really well. Have you thought of buying a replacement weber replacement fire grill and then wrapping the expanded metal? I go through almost bag and a half before dumping the ash.

Also no problem holding the temp on it.

My normal setting for 240* to 250 * side temp was only getting 180* to 190* reading in the beggining of the cook. I had just cleaned out the drum of ash! My grate is a weber briquet grate from a 22.5" w/ 3/4 " expanded metal 14" dia X 7" high.

Single Fin Smoker said:
Did two spatchcock chicks on my drum for my IL's this past Saturday. The night before, after cutting them I up, I put them in ziplocks an emptied a few bottles of old Italian dressing that had been setting my fridge god knows how long. Came out great.

About 4 pounds each, at 275-300 they were done in about 3 and 1/2 hours.

Love using Italian dressing on chicken. Your time frame of cook is about my normal time frame also. Chick pices take 2 hrs to 2.75 hrs or so. I like cooking my chicken center grate temp of 270* to 300* side temp of 240* to 260* Alls well that ends well. Thanks everyone who put in there .02 worth:icon_bigsmil

Divemaster · Feb 5, 2008

That's some great looking grub!!! I've got to check the freezer, I think I've got a couple of them there yard bird's hidding out there!!!

cardiac_cadet002 · Feb 5, 2008

I gots me a couple of them yardbirds hiding in the freezer as well............just waitin for some of ploughboys yardbird rub to go on'em:biggrin:

Brian in So Cal · Feb 5, 2008

Walker, looks real tasty.

UDS wind and temp problems

wlh3

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smooookin

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wlh3

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Midnight Smoke

somebody shut me the fark up.

wlh3

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