UDS Temperature problems

Hi all,

I did my first cook on my UDS this past weekend and had some problems with temperature, the cooker would spike if the lid came off but then drop off very quickly and I couldn't maintain temperatures over 200F. I cooked one 10lb pork butt.

My UDS is built according to all the principles outlined on this site. It's a standard 55 gallon drum, 3 3/4" intakes, 1 with ball valve, 8 1/2" vents evenly spaced around the lid.

We did an empty test burn a week ago and it held like a charm at 250F.

When I took the meat off, I noticed that only the region in front of the ball valve was burning, it was like the fire hadn't spread well or had gone out. But I know that earlier during the cook there was an even spread of burning coals. I had all three intakes open for most of the cook, but I had one closed after the initial spike becaue I thought that was what I needed to hold temperature.

I attribute the temperature issues to one of two problems and I'm inviting your opinions on both or any alternatives you can think of.

1. The charcoal we used was not too good. we bought some restaurant grade lump but the bag was full of small pieces, we got the best we could but the lumps were mostly small.


2. I inject my pork very heavily, I use a brine pump and get a couple of pints in there. When we examined the drum afterwards, there was a puddle of liquid in there around the outside of the ash pan, I wonder if there was too much injection in there and as it leaked out it dripped on the fire, extinguishing it. My other cookers have a waterpan so I don't get this problem.

I hope someone can give an opinion on this.

Cheers

Steve

When I ran my test burn it sat solid at 250F with one intake capped, one open and the ball valve about half open. Fully open it rose to 300+ makes me think the airflow is ok.

8x 1/2" exhausts should be ok I'd have thought.

I used lump charcoal but over here in England we struggle to get good charcoal. The brand I used is generally quite good but this was a bad bag.

What is puzzling me most is the puddle of liquid that was left. Makes me think the amount of injection I use is too much for cooking directly that way. As I said in the op I do pump a lot of injection in there.

You should have enough intake, though I think that a little more exhaust can't hurt.

Regardless, lots of mopping, or in your case, injection liquids, WILL douse your coals to some extent. I've never bothered with injections cooking direct in my drum, but I have doused coals back when I would use a mop. I changed over to spritzing because of that and didn't have any more "dousing" issues.

I guess it depends on how much injection you used, and if you notice an area of a butt or brisket leaking a bunch, just point that to the outside, and maybe it won't drip continually on the coals.

Better luck,
Dave
uds, wsm, wots, wsj, char-griller

I have 1/2" pipe nipples in my exhaust vents (they allow me to close the smoker down with caps) what I can do is remove those and my exhaust holes will be 3/4". so 8 of them should be absolutely plenty. It's worth a try.

I'm going to back off the injection for the next cook and hopefully with some better charcoal it'll get better.

Thanks for your input guys.

It's really good to know that you guys are here to help out when things aren't working as they should be.

I put a second grate about 6 inchs lower so we can put a tin pan for any juices I only use it for pork butt and brisket do to injecting also .. lots of fluild