My UDS and I are complete failures!!!

El Ropo said:

You haven't mastered temp control in a UDS yet.

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Well, thanks for that input...

To be quite honest, I don't monitor any temp in my UDS, nor do I look at the thermometer I have or actually use my fridge magnets. I run wide open and let it rip.

But that's not something I'd advise the OP with.

RangerJ said:

Well, thanks for that input...

To be quite honest, I don't monitor any temp in my UDS, nor do I look at the thermometer I have or actually use my fridge magnets. I run wide open and let it rip.

But that's not something I'd advise the OP with.

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Yeah, running wide open is how this thread got started. Wide open with lump = at least two frustrated BBQ Brethren!

Lets not forget the melted PVC exhaust too. :boxing:

Quite the nice thread, alot of good info, once again great job by the brethren!

Wooohooo, now your hooked on the UDS. Another barrel head is born....

Dr. Endo said:

Guys, I have cooked twice since we last spoke. I just wanted to update you guys to the good news that we have it fairly figured out. Temperature is controlled now and I have successfully cooked a boston butt to make pulled pork, and a rack and a half of baby back ribs. Everything cooked wonderfully. Now I just need to learn to how to season things better and I think I'll be a neighborhood hit. Thanks so much guys. I really have enjoyed my membership in the BBQ brethren.

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So...What ended up being the items that were causing your pain?

OutStanding!!!!:thumb:

Dr. Endo said:

Guys, I have cooked twice since we last spoke. I just wanted to update you guys to the good news that we have it fairly figured out. Temperature is controlled now and I have successfully cooked a boston butt to make pulled pork, and a rack and a half of baby back ribs. Everything cooked wonderfully. Now I just need to learn to how to season things better and I think I'll be a neighborhood hit. Thanks so much guys. I really have enjoyed my membership in the BBQ brethren.

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Great News!! :clap2::clap2:

pwa

Dr. Endo said:

Guys, I have cooked twice since we last spoke. I just wanted to update you guys to the good news that we have it fairly figured out. Temperature is controlled now and I have successfully cooked a boston butt to make pulled pork, and a rack and a half of baby back ribs. Everything cooked wonderfully. Now I just need to learn to how to season things better and I think I'll be a neighborhood hit. Thanks so much guys. I really have enjoyed my membership in the BBQ brethren.

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I have to disagree with to much air from the top not affecting anything

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I agree with this. Try purposely cracking your lid a tad, closing all intakes. Why is it that the temps don't drop and the fire doesn't snuff out?

Because the coals are getting oxy from the crack in the lid.

I like lump, but it wants to smoke a little hotter. That's OK with me.
Use the Minion Method. It keeps you from burning up all your charcoal too fast. My basket is a 15" grill grate with 12" sides welded on. A nearly full basket will burn 12-14 hours if I start the fire with about 10 coals...

My UDS has (4) 3/4" intakes and (6) 3/4" exhaust holes. I have one intake with a valve for easier temperature control. I leave all 6 exhaust holes on the top open until I'm ready to snuff out the fire... Then I drop 6 large bolts into the holes and close the intakes completely. My set up runs a little hotter than some like, but I'm comfortable smoking at 250° to 300°. Just watch the meat. When I smoke Chicken I leave 2 intakes open and my temp will climb and hold between 325° and 350°.

Bottom line is everyone's UDS is a little different and you have to learn how to operate it to your satisfaction... Watch your Temps and you will make peace with your UDS.
Once you learn your UDS you will find it to be very forgiving and easy to smoke with...

Woooooohoooooo. Great news!

opcorn: what are you smoking next opcorn:

You see the UDS is just part of a big plot to provide more pron for the insatiable brethern collective.