UDS burning too hot

StanDaMan79 · 10-28-2013, 07:31 AM

Tried to smoke some salmon, could not keep my UDS under 300.

Mine has 4 air intakes, started with 2 open. I used a small scoop of glowing coals form my wood stove to start my briquets. The temp gets quickly to 200-225 withing minutes, so I ran just the gate valve intake half open, capping the other open intake. I let it run, temp went right up to 300, then 350, before settling at around 300.

What the heck? Must have an air leak, thinking I should use hi temp silicone around the air intake pipe threads?

For exhaust, I have 8 holes up under the rim, (like a PMC) for exhaust, which also serve as rod holders for hanging meat. Too much exhaust?

My lid fits snug, but I see some smoke leaking when I close off all the exhaust holes during shut down.

I'm using a turkey fryer thermometer, to monitor drum temp, it has occurred to me to check it before I get carried away.

Is there a good bi metal gauge for that job, or do most use a dual probe unit like a Maverick?

Any suggestions would be appreciated!

HeSmellsLikeSmoke · 10-28-2013, 08:04 AM

It's gotta be too much air. You could try stopping up some of those exhaust holes one at a time with some refrigerator magnets and see what that does. Sure can't hurt to seal up those intakes in any case.

Thermal Mass · 10-28-2013, 09:44 AM

They are hogs for air!
I recently sealed and "shrink tube" my Maverick probes. I had to drill the hole larger (3/16") for them to fit through the hole (I will grommet these holes now).
It now takes much longer to shut down, and on the last cook on a breezy day temps varied much more... Since you are not using lump, the variance of small pieces and fines can be ruled out.
Bottom line, find your air leaks. Just my .02

Jethro1 · 10-28-2013, 09:50 AM

Ya, what they said. Too many places for air. Tel True makes a great thermometer which I would instal at cooking level. They make one where it will come to you pre calibrated. Good luck. Keep us posted.

Bludawg · 10-28-2013, 11:06 AM

300 is the perfect temp for all BBQ! What's the problem??

retired trucker · 10-28-2013, 12:24 PM

I would check the turkey therm to see what it is reading in boiling water. (212*) I have a cheap one I got at wally world for about $6 or so that has run for over a year without any problem other than crusty build up that I have to clean off every so often. It will read low with the build up on it. Other than that, it is an air problem, and probably from the intake over the exhaust that will cause an overheat issue. Too much exhaust is usually not the problem unless the lid is off. I have no experience with the side holes, as all I have used is the lid exhaust. (2 inch bung hole with a short 6 inch nipple)

Blessings,
Omar

funugy · 10-28-2013, 01:58 PM

Pretty much what everyone else has said.

1. Check the thermometer in boiling water
2. Start closing down more air intakes/exhaust holes.

good luck

Mugsterdad · 10-28-2013, 04:07 PM

I assume the intakes are 3/4" pipe? If so, I suspect the thermometer!

1911Ron · 10-28-2013, 04:09 PM

You might close down the intake a little more sooner, see what that does,or less hot embers. I have found mine likes to run anywhere from 275-285, each drum will run differently some hotter some cooler, point is let it run at 300 if thats where it wants to.

StanDaMan79 · 10-28-2013, 09:44 PM

thank you all, for the suggestions. I'm more then happy with the UDS and the way it cooks. when I did that case of chicken splits 330-300 is where it stayed.

maybe I'm just trying to ask more of it then its made to do, running 200-230 to slow cook the last of this years salmon catch. It just doesn't get as much smoke flavor at higher temps. No big deal , I have a cabinet smoker that I can use.
Sealing up the 3/4 intakes, using less starter briquets, and shuttind down earlier; all solid suggestions that will no doubt ease the situation, but like Bludawg said. "300, whats the problem"

Funny, I did check and recalibrate my other 2 dial thermometers. due to altitude here, our water boils at 205, give or take a tenth due to humidity.

On my exhaust openings, I'm hoping my math was right, but a 2" exhaust near the same area as my 10, 3/4" top holes. Just a bit bigger

Thanks again for your generosity

JLStout · 10-28-2013, 11:39 PM

Mine likes to run at 300 except on cold or windy days. Perfect temp for bbq IMHO.

martyleach · 10-28-2013, 11:52 PM

I just start closing off my intakes until the temp comes down. after that I start shutting off the exhausts. It's all about the oxygen. Maybe a bad seal around your lid.

StanDaMan79 · 10-29-2013, 01:07 AM

How embarrassing....I just checked my thermometer that I was using to monitor grate temp. It was reading 70 degrees too hot. That means my barrel was right on point, holding 225, give or take a few degrees

I need to double check everything before I panic. Well, panic is a bit strong. Thanks to you all, for your help. What a great community of folks you have here!

I'll have to try it again this weekend in the UDS, and see, rather then in a cup of boiling water, but I think I'll be OK.
thanks again
Stan

10-28-2013, 07:31 AM	#1
StanDaMan79 Full Fledged Farker Join Date: 09-27-13 Location: Murphys, Calif	UDS burning too hot Tried to smoke some salmon, could not keep my UDS under 300. Mine has 4 air intakes, started with 2 open. I used a small scoop of glowing coals form my wood stove to start my briquets. The temp gets quickly to 200-225 withing minutes, so I ran just the gate valve intake half open, capping the other open intake. I let it run, temp went right up to 300, then 350, before settling at around 300. What the heck? Must have an air leak, thinking I should use hi temp silicone around the air intake pipe threads? For exhaust, I have 8 holes up under the rim, (like a PMC) for exhaust, which also serve as rod holders for hanging meat. Too much exhaust? My lid fits snug, but I see some smoke leaking when I close off all the exhaust holes during shut down. I'm using a turkey fryer thermometer, to monitor drum temp, it has occurred to me to check it before I get carried away. Is there a good bi metal gauge for that job, or do most use a dual probe unit like a Maverick? Any suggestions would be appreciated!

10-28-2013, 08:04 AM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	It's gotta be too much air. You could try stopping up some of those exhaust holes one at a time with some refrigerator magnets and see what that does. Sure can't hurt to seal up those intakes in any case. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

10-28-2013, 09:44 AM	#3
Thermal Mass is one Smokin' Farker Join Date: 02-05-13 Location: Jackson, WI	They are hogs for air! I recently sealed and "shrink tube" my Maverick probes. I had to drill the hole larger (3/16") for them to fit through the hole (I will grommet these holes now). It now takes much longer to shut down, and on the last cook on a breezy day temps varied much more... Since you are not using lump, the variance of small pieces and fines can be ruled out. Bottom line, find your air leaks. Just my .02 __________________ 42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes

10-28-2013, 09:50 AM	#4
Jethro1 On the road to being a farker Join Date: 01-16-12 Location: Maine	Ya, what they said. Too many places for air. Tel True makes a great thermometer which I would instal at cooking level. They make one where it will come to you pre calibrated. Good luck. Keep us posted. __________________ "Yes honey. I don't know what I was thinking."

10-28-2013, 11:06 AM	#5
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	300 is the perfect temp for all BBQ! What's the problem?? __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

10-28-2013, 12:24 PM	#6
retired trucker is One Chatty Farker Join Date: 09-28-11 Location: Dallas, Georgia	I would check the turkey therm to see what it is reading in boiling water. (212*) I have a cheap one I got at wally world for about $6 or so that has run for over a year without any problem other than crusty build up that I have to clean off every so often. It will read low with the build up on it. Other than that, it is an air problem, and probably from the intake over the exhaust that will cause an overheat issue. Too much exhaust is usually not the problem unless the lid is off. I have no experience with the side holes, as all I have used is the lid exhaust. (2 inch bung hole with a short 6 inch nipple) Blessings, Omar __________________ Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around.

10-28-2013, 01:58 PM	#7
funugy Take a breath! Join Date: 05-21-12 Location: Oak Harbor, WA	Pretty much what everyone else has said. 1. Check the thermometer in boiling water 2. Start closing down more air intakes/exhaust holes. good luck

10-28-2013, 04:07 PM	#8
Mugsterdad Knows what a fatty is. Join Date: 08-27-13 Location: Pleasant Prairie, Wi	I assume the intakes are 3/4" pipe? If so, I suspect the thermometer! __________________ Jeff XL BGE WPS UDS Maverick ET-732

10-28-2013, 04:09 PM	#9
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft Mudge AT Name/Nickname : Ron	You might close down the intake a little more sooner, see what that does,or less hot embers. I have found mine likes to run anywhere from 275-285, each drum will run differently some hotter some cooler, point is let it run at 300 if thats where it wants to. __________________ A bunch of Webers, a UDS and a Happy Cooker!

10-28-2013, 09:44 PM	#10
StanDaMan79 Full Fledged Farker Join Date: 09-27-13 Location: Murphys, Calif	thank you all, for the suggestions. I'm more then happy with the UDS and the way it cooks. when I did that case of chicken splits 330-300 is where it stayed. maybe I'm just trying to ask more of it then its made to do, running 200-230 to slow cook the last of this years salmon catch. It just doesn't get as much smoke flavor at higher temps. No big deal , I have a cabinet smoker that I can use. Sealing up the 3/4 intakes, using less starter briquets, and shuttind down earlier; all solid suggestions that will no doubt ease the situation, but like Bludawg said. "300, whats the problem" Funny, I did check and recalibrate my other 2 dial thermometers. due to altitude here, our water boils at 205, give or take a tenth due to humidity. On my exhaust openings, I'm hoping my math was right, but a 2" exhaust near the same area as my 10, 3/4" top holes. Just a bit bigger Thanks again for your generosity Last edited by StanDaMan79; 10-28-2013 at 10:45 PM..

10-28-2013, 11:39 PM	#11
JLStout Got Wood. Join Date: 05-18-12 Location: Redding Ca	Mine likes to run at 300 except on cold or windy days. Perfect temp for bbq IMHO.

10-28-2013, 11:52 PM	#12
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	I just start closing off my intakes until the temp comes down. after that I start shutting off the exhausts. It's all about the oxygen. Maybe a bad seal around your lid. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

10-29-2013, 01:07 AM	#13
StanDaMan79 Full Fledged Farker Join Date: 09-27-13 Location: Murphys, Calif	How embarrassing....I just checked my thermometer that I was using to monitor grate temp. It was reading 70 degrees too hot. That means my barrel was right on point, holding 225, give or take a few degrees I need to double check everything before I panic. Well, panic is a bit strong. Thanks to you all, for your help. What a great community of folks you have here! I'll have to try it again this weekend in the UDS, and see, rather then in a cup of boiling water, but I think I'll be OK. thanks again Stan