Zeroing UDS temperature

scottjess · 01-09-2013, 08:46 PM

Hi Brethren; was wondering once you have got your UDS to your set temp; how often do you need to make adjustments to make it stay at the set temp.

Thanks.

jrn · 01-09-2013, 08:54 PM

They are pretty steady. You will get a bit more temp fluctuation with lump than with briquettes. One of the great things about the uds is how well they maintain their temps.

scottjess · 01-09-2013, 09:35 PM

I was testing out a new UDS tonight with just a load of lump (no wood, no food) temps were fluctuating quite a bit, I am guessing it is the Lump; I have never used lump in a UDS before.

HogFan · 01-09-2013, 10:53 PM

How often did you adjust the air inlet? If too frequently, you can start chasing temps. Otherwise, you may have an air leak. Also, how did you light your lump?

Beef · 01-09-2013, 10:54 PM

I always thought that Lump burned hotter, and Briquettes seemed to clog themselves with ashes after a 5 hours or so(hence the uds bang/wiggle rod mod). I would have thought that the ash factor was the main contiributor, and that Lump would be more constant.

However, I have seen some folks who hand assemble the lump pieces so the burn it ultra consistent . . .

Will watch for more responses.

thirdeye · 01-09-2013, 11:06 PM

Quote:

Originally Posted by scottjess

I was testing out a new UDS tonight with just a load of lump (no wood, no food) temps were fluctuating quite a bit, I am guessing it is the Lump; I have never used lump in a UDS before.

I only use lump and I can usually cook 5 or 6 hours without adjustments,... I wiggle first and often that brings me back to temp, but if that does not work in 10 minutes or so, I'll open a vent.

I've never run just a load of lump, but I would guess the cooker would operate differently without meat.

jeffjenkins1 · 01-09-2013, 11:12 PM

I literally set the temp to 250, put meat on, wait 1/2 hour, make sure I am running at 250, go to work at 8:30 am, come home at 12, it's still at 250, flip meat, let temps stabilize, go back to work, come home at 5 and check temp and meat.

Usually have to wiggle the basket when I get home but temp is at or near 250.

BTW, I only use K in my UDS and whatever wood.

Jeff

JMSetzler · 01-09-2013, 11:27 PM

I have run my UDS upwards of 16 hours without touching the charcoal using Kingsford Blue. I have done this with and without the Guru temp controller.

thirdeye · 01-09-2013, 11:35 PM

Quote:

Originally Posted by JMSetzler

I have run my UDS upwards of 16 hours without touching the charcoal using Kingsford Blue. I have done this with and without the Guru temp controller.

Would you mind posting or PM'ing me a photo and details of your Guru set-up? I have the old Competitor model, but I'm guessing the mounting hardware is the same.

scottjess · 01-09-2013, 11:38 PM

Quote:

Originally Posted by HogFan

How often did you adjust the air inlet? If too frequently, you can start chasing temps. Otherwise, you may have an air leak. Also, how did you light your lump?

What do you mean by chasing temps? I was adjusting the ball valve a fair bit as this was the first time cooking with the adjustable valve, my last UDS I just had 3 magnets.

JMSetzler · 01-09-2013, 11:40 PM

Quote:

Originally Posted by thirdeye

Would you mind posting or PM'ing me a photo and details of your Guru set-up? I have the old Competitor model, but I'm guessing the mounting hardware is the same.

I used the WSM Adapter on the drum. I drilled a 1" hole about 1.5" above the bottom of the drum and mounted the WSM adatper in that hole with the vent blowing down. The fan I have is the Pit Viper 10cfm and I had been using the DigiQ II DX controller. I can probably snap a photo of that setup if you want to see it....

MaximumJEFF · 01-09-2013, 11:44 PM

I've used lump and Kingsford. Usually Kingsford. Doesn't seem to matter either way. Once temp is set it's pretty much good to go. I do use a Ique 110 for long smokes.

thirdeye · 01-09-2013, 11:47 PM

Quote:

Originally Posted by JMSetzler

I used the WSM Adapter on the drum. I drilled a 1" hole about 1.5" above the bottom of the drum and mounted the WSM adatper in that hole with the vent blowing down. The fan I have is the Pit Viper 10cfm and I had been using the DigiQ II DX controller. I can probably snap a photo of that setup if you want to see it....

Yes, when it's convenient. I process information better with a picture. I have the Pit Viper 10 also, and I was concerned about the fan being so close to the ground (like when it snows). I had considered a Z piping arrangement to pick the fan up 4 or 5 inches, just not sure if that is possible.

scottjess · 01-09-2013, 11:53 PM

Can I use JB weld around the air intakes to seal them up real good just incase of air leaks?

Colemanchu · 01-10-2013, 12:25 AM

You may want to throw a fatty or something on there to get some seasoning. New drums are more sporadic then ones who have been run through a few times.

01-09-2013, 08:46 PM	#1
scottjess On the road to being a farker Join Date: 12-25-11 Location: Sparks, NV Downloads: 0 Uploads: 0	Zeroing UDS temperature Hi Brethren; was wondering once you have got your UDS to your set temp; how often do you need to make adjustments to make it stay at the set temp. Thanks. __________________ Proud Owner of a UDS & Kent double grill

01-09-2013, 08:54 PM	#2
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms Downloads: 0 Uploads: 0	They are pretty steady. You will get a bit more temp fluctuation with lump than with briquettes. One of the great things about the uds is how well they maintain their temps. __________________ UDS, mini wsm

01-09-2013, 09:35 PM	#3
scottjess On the road to being a farker Join Date: 12-25-11 Location: Sparks, NV Downloads: 0 Uploads: 0	I was testing out a new UDS tonight with just a load of lump (no wood, no food) temps were fluctuating quite a bit, I am guessing it is the Lump; I have never used lump in a UDS before. __________________ Proud Owner of a UDS & Kent double grill

01-09-2013, 10:53 PM	#4
HogFan Take a breath! Join Date: 03-21-12 Location: Arkansas Downloads: 0 Uploads: 0	How often did you adjust the air inlet? If too frequently, you can start chasing temps. Otherwise, you may have an air leak. Also, how did you light your lump? __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

01-09-2013, 11:12 PM	#7
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	I literally set the temp to 250, put meat on, wait 1/2 hour, make sure I am running at 250, go to work at 8:30 am, come home at 12, it's still at 250, flip meat, let temps stabilize, go back to work, come home at 5 and check temp and meat. Usually have to wiggle the basket when I get home but temp is at or near 250. BTW, I only use K in my UDS and whatever wood. Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

01-09-2013, 10:54 PM	#5
Beef On the road to being a farker Join Date: 09-03-11 Location: Cedarburg, wi Downloads: 0 Uploads: 0	I always thought that Lump burned hotter, and Briquettes seemed to clog themselves with ashes after a 5 hours or so(hence the uds bang/wiggle rod mod). I would have thought that the ash factor was the main contiributor, and that Lump would be more constant. However, I have seen some folks who hand assemble the lump pieces so the burn it ultra consistent . . . Will watch for more responses.

01-09-2013, 11:27 PM	#8
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	I have run my UDS upwards of 16 hours without touching the charcoal using Kingsford Blue. I have done this with and without the Guru temp controller. __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

01-09-2013, 11:44 PM	#12
MaximumJEFF On the road to being a farker Join Date: 02-21-12 Location: Fenton, MO Downloads: 0 Uploads: 0	I've used lump and Kingsford. Usually Kingsford. Doesn't seem to matter either way. Once temp is set it's pretty much good to go. I do use a Ique 110 for long smokes. __________________ Shut Your Mouth BBQ

01-09-2013, 11:53 PM	#14
scottjess On the road to being a farker Join Date: 12-25-11 Location: Sparks, NV Downloads: 0 Uploads: 0	Can I use JB weld around the air intakes to seal them up real good just incase of air leaks? __________________ Proud Owner of a UDS & Kent double grill

01-10-2013, 12:25 AM	#15
Colemanchu Knows what a fatty is. Join Date: 01-26-11 Location: Goodyear, AZ Downloads: 0 Uploads: 0	You may want to throw a fatty or something on there to get some seasoning. New drums are more sporadic then ones who have been run through a few times.