UDS - Controlling Temp Spikes

BGBarracus · 01-30-2012, 12:07 PM

So I've been contemplating for months now on how to attempt to control the temp spikes in my drum when I take the lid off to tend to the goods. I use the ribolator quite a bit and usually try to spray them every half hour so closing off the vents 10 minutes before every half hour was not working for me.

Here is what I came up with as a possible fix. I have two sets of U bolts for my racks in the drum and this will rest on the lower of the two. Photos show it on the top bolts just while I was fitting it so it will actually sit lower between the charcoal box and the top grill/ribolator. Once I open the lid, I can grab the outer eye bolt and slide it so the vents close. Once I'm done, slide it back open and put on the lid. The bottom disc has 4 bolts that rest in the eye bolts to keep it in place and a groove for the outer eye bolt to slide in. The top disc has the outer eye bolt attached to it.

Going to run a test this weekend with it and see how it goes.

gtr · 01-30-2012, 12:09 PM

Have you tried not spraying?

El Ropo · 01-30-2012, 12:11 PM

Quote:

Originally Posted by gtr

Have you tried not spraying?

What he said, just leave it closed and let the magic happen. No spritzing required for good bbq.

Wampus · 01-30-2012, 12:59 PM

While your idea and fabrication is AWESOME I have to agree with the above. I also used to spray, baste and spritz. Then I found this place and after many cooks realized that it wasn't really helping me at all. The meat will create it's own flavor and moisture. That spraying/spritzing is only slowing the cook down by opening the pit. Seriously.

Ole Man Dan · 01-30-2012, 01:19 PM

Quote:

Originally Posted by El Ropo

What he said, just leave it closed and let the magic happen. No spritzing required for good bbq.

I agree. My UDS is a very moist environment without spraying.
Opening and spraying is an invitation for mad swings in the temperature.

If you really feel compelled to spray, spray it when you put the meat in, and either spray it again or apply sauce 30 minutes before you remove the 'Q'.

If your UDS is anything like mine, you won't have a problem with the meat drying out.

BGBarracus · 01-30-2012, 01:26 PM

Well damn it all to hell!!

Feel like I wasted hours and dozens of dremel cutting discs

Only had my drum for a little while and guess it sounds like I'm removing my lid too much.

I'm still going to give it a run and see how it goes. Worst case it may help act as a diffuser.

gtr · 01-30-2012, 01:31 PM

Still though - mad, mad props for the design and execution - really creative.

But yeah, I've found that spritzing and mopping don't seem to do much.

Might wanna season that somehow - cleaning it may not be very fun.

42BBQ · 01-30-2012, 01:39 PM

I spray one time, just before I close the foil on the initial wrap. I also believe using a deflector (in my case a foil wrapped pizza stone) helps balance tps overall. My drum is rock solid for 15 + hours with a stone.

colonel00 · 01-30-2012, 01:39 PM

I love the idea

I have thought about this myself in the past but never got the project started. I agree with the above about keeping the lid closed but this isn't always possible. For instance, at times I may be cooking different types/cuts of meat that need tending at different times.

My main question and the reason I never started this project is how will you reach the eye bolt if you have a loaded rack above it? At least on my drum there is very little room around the edges. Perhaps a long, narrow tool?

Second, on a smaller level, as drippings fall and dry/cook on the metal, how can you keep it clean enough to close? For instance, grease starts dripping and collects towards the middle. As it cooks off and becomes hard, you will have obstructions to the vent closing I would think.

Still, as gtr said, mad props on your effort and definitely try it out.

BGBarracus · 01-30-2012, 01:50 PM

Quote:

Originally Posted by colonel00

I love the idea

I have thought about this myself in the past but never got the project started. I agree with the above about keeping the lid closed but this isn't always possible. For instance, at times I may be cooking different types/cuts of meat that need tending at different times.

My main question and the reason I never started this project is how will you reach the eye bolt if you have a loaded rack above it? At least on my drum there is very little room around the edges. Perhaps a long, narrow tool?

Second, on a smaller level, as drippings fall and dry/cook on the metal, how can you keep it clean enough to close? For instance, grease starts dripping and collects towards the middle. As it cooks off and becomes hard, you will have obstructions to the vent closing I would think.

Still, as gtr said, mad props on your effort and definitely try it out.

What I did is on one of my weber grates is I cut out the handle on one side which will give plenty of room for the eye bolt to stick up through the grate to reach. No tool needed...just a good glove

Second question is the big unknown...yes, it will be a pain to clean. It is stainless and it is seasoned. I have a washer in between the two discs but I'm thinking as drippings build up that it may cause an issue and need to cleaned quite frequently. Already considering getting a shark steamer to clean the Ribolator trays which would work on this as well.

Thanks for the props guys

thoraudio · 01-30-2012, 02:13 PM

Looks nice.

Another way (don't we all have another way :)) is to make sure you've got enough thermal mass to slow temp changes. A few fire bricks in the bottom can help here.

---k--- · 01-30-2012, 02:16 PM

I like it. I agree with those above not to spritz, but that doesn't make this a useless idea. I've frequently though that smokers need a slot(s) in the side that a plate could just be inserted to seal the lower chamber when the top is off. Let us know how this works for you.

Diesel · 01-30-2012, 03:32 PM

I dont spritz eighter, but sometimes when I have a turkey in I will baste it. I do get temp spikes but they settle very quickly,are your not comming down quickly?

likeadeere · 01-30-2012, 03:59 PM

Quote:

Originally Posted by BGBarracus

Well damn it all to hell!!

Feel like I wasted hours and dozens of dremel cutting discs

Only had my drum for a little while and guess it sounds like I'm removing my lid too much.

I'm still going to give it a run and see how it goes. Worst case it may help act as a diffuser.

Well I don't care who you are - that's cooler than hell! Great fabrication! I love the ingenuity you put into that sucker!

bover · 01-30-2012, 04:07 PM

To help with temp swings I've also had moderate luck mixing lava rock in with the charcoal in my basket. Give it a shot sometime.

01-30-2012, 12:07 PM	#1
BGBarracus Got Wood. Join Date: 07-30-10 Location: Roseville, CA Downloads: 0 Uploads: 0	UDS - Controlling Temp Spikes So I've been contemplating for months now on how to attempt to control the temp spikes in my drum when I take the lid off to tend to the goods. I use the ribolator quite a bit and usually try to spray them every half hour so closing off the vents 10 minutes before every half hour was not working for me. Here is what I came up with as a possible fix. I have two sets of U bolts for my racks in the drum and this will rest on the lower of the two. Photos show it on the top bolts just while I was fitting it so it will actually sit lower between the charcoal box and the top grill/ribolator. Once I open the lid, I can grab the outer eye bolt and slide it so the vents close. Once I'm done, slide it back open and put on the lid. The bottom disc has 4 bolts that rest in the eye bolts to keep it in place and a groove for the outer eye bolt to slide in. The top disc has the outer eye bolt attached to it. Going to run a test this weekend with it and see how it goes.

01-30-2012, 12:09 PM	#2
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Have you tried not spraying? __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

01-30-2012, 12:59 PM	#4
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	While your idea and fabrication is AWESOME I have to agree with the above. I also used to spray, baste and spritz. Then I found this place and after many cooks realized that it wasn't really helping me at all. The meat will create it's own flavor and moisture. That spraying/spritzing is only slowing the cook down by opening the pit. Seriously. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

01-30-2012, 01:31 PM	#7
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Still though - mad, mad props for the design and execution - really creative. But yeah, I've found that spritzing and mopping don't seem to do much. Might wanna season that somehow - cleaning it may not be very fun. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

01-30-2012, 01:39 PM	#8
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	I spray one time, just before I close the foil on the initial wrap. I also believe using a deflector (in my case a foil wrapped pizza stone) helps balance tps overall. My drum is rock solid for 15 + hours with a stone. __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

01-30-2012, 01:26 PM	#6
BGBarracus Got Wood. Join Date: 07-30-10 Location: Roseville, CA Downloads: 0 Uploads: 0	Well damn it all to hell!! Feel like I wasted hours and dozens of dremel cutting discs Only had my drum for a little while and guess it sounds like I'm removing my lid too much. I'm still going to give it a run and see how it goes. Worst case it may help act as a diffuser.

01-30-2012, 01:39 PM	#9
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	I love the idea I have thought about this myself in the past but never got the project started. I agree with the above about keeping the lid closed but this isn't always possible. For instance, at times I may be cooking different types/cuts of meat that need tending at different times. My main question and the reason I never started this project is how will you reach the eye bolt if you have a loaded rack above it? At least on my drum there is very little room around the edges. Perhaps a long, narrow tool? Second, on a smaller level, as drippings fall and dry/cook on the metal, how can you keep it clean enough to close? For instance, grease starts dripping and collects towards the middle. As it cooks off and becomes hard, you will have obstructions to the vent closing I would think. Still, as gtr said, mad props on your effort and definitely try it out. __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

01-30-2012, 02:13 PM	#11
thoraudio On the road to being a farker Join Date: 06-29-11 Location: Prattville, Alabama Downloads: 0 Uploads: 0	Looks nice. Another way (don't we all have another way :)) is to make sure you've got enough thermal mass to slow temp changes. A few fire bricks in the bottom can help here. __________________ Kenmore gasser, CharBroil Big Easy, UDS, Smokey Joe Silver, 1970's Weber Seville

01-30-2012, 02:16 PM	#12
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs Downloads: 3 Uploads: 0	I like it. I agree with those above not to spritz, but that doesn't make this a useless idea. I've frequently though that smokers need a slot(s) in the side that a plate could just be inserted to seal the lower chamber when the top is off. Let us know how this works for you. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

01-30-2012, 03:32 PM	#13
Diesel On the road to being a farker Join Date: 01-22-11 Location: Kingston Pa. Downloads: 0 Uploads: 0	I dont spritz eighter, but sometimes when I have a turkey in I will baste it. I do get temp spikes but they settle very quickly,are your not comming down quickly?

01-30-2012, 04:07 PM	#15
bover is one Smokin' Farker Join Date: 01-19-11 Location: Lee's Summit, MO Downloads: 0 Uploads: 0	To help with temp swings I've also had moderate luck mixing lava rock in with the charcoal in my basket. Give it a shot sometime. __________________ Josh [URL="https://plus.google.com/105803044811423652815"]Google+[/URL] KCBS CBJ #56828 Team [URL="http://www.bigskysmokers.com"]Big Sky BBQ[/URL] [B]UDS, Weber OTG, Maverick ET-732, Mega-Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen [/B][I]"If I were just a bit more humble, I'd be perfect"[/I]