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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-11-2012, 09:43 PM   #16
Durzil
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I also notice that my smoke gets cleaner after I close the air down and let it level than when its ramping up, just a thought. While your learing just keeping trying and you'll work it out. I got better as I went and my pit got more predictable as it got a good seasoning. Best of luck!
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Unread 10-11-2012, 10:08 PM   #17
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Quote:
Originally Posted by Hook_Line_and_Sinker View Post
I'm just thinking aloud here, but is two one inch exhausts = the area of eight 1/2 inch holes? I'm thinking you may need more exhaust area !

But in the 5 UDS I have built the temp stays +-8 of the seting once the meat is on. Until ash buildup or outside temp or wind changes a lot

Not that I think your exhaust is causing temp issues, I'm more concerned that it may not be as clean or blue as it should be.
The surface area of 8, 1/2" holes is the same as 2, 1" holes (1.57) or(1.570796326794897) if you want to get specific.
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Unread 10-11-2012, 10:59 PM   #18
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Quote:
Originally Posted by Daggs View Post
The surface area of 8, 1/2" holes is the same as 2, 1" holes (1.57) or(1.570796326794897) if you want to get specific.
That being said it looks like the exhaust is fine !
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Unread 10-12-2012, 06:16 AM   #19
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Don't forget about the fuel you're using. Different brands different heat etc. If you're looking for stability use only one high quality lump or briquets and stay with it. Also the ash buildup effects the heat. Another reason to use lump. It's your call.
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Unread 10-12-2012, 06:48 AM   #20
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I never have an issue with temps from 250 -290 it will rise up on its own at 300+.

I am not a big fan of perfect temp = good que though. I cook on all types of cookers, some with good controls and some without.

Usually the results are close to the same.

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Unread 10-12-2012, 07:46 AM   #21
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Interesting thread - my UDS swings a lot, seems I'm adjusting once or twice an hour. Don't trust set and forget w/ mine. No problem, more excuss to not get the honey do's done as well as more time for the brown amber. May try the defusser idea tho---
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Unread 10-12-2012, 02:00 PM   #22
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Quote:
Originally Posted by captndan View Post
Don't forget about the fuel you're using. Different brands different heat etc. If you're looking for stability use only one high quality lump or briquets and stay with it. Also the ash buildup effects the heat. Another reason to use lump. It's your call.
Yeah, I bought 8 bags of regular Kingsford briquets just to have a consistent fuel while I learn. I normally grill with lump, but I don't need the extra heat since I'm not searing, and I read lump has more variation in temp while burning. Once I know what I'm doing I'll start playing with different types of charcoal.
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