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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-22-2009, 05:20 PM | #1 |
Knows what a fatty is.
Join Date: 02-20-09
Location: South Carolina
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How long to heat up - UDS
How long does it take for the average UDS to get up to 200+ temperatures? Cranked it up for the first time and I am trying to figure out if it is on par.
I know the answers will vary, but it will give me a rough idea. |
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02-22-2009, 05:29 PM | #2 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Not long at all but it depends on
how you light it what fuel you use how much fuel all or no valves and number of open. Mine winds up in about 10 min.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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02-22-2009, 05:31 PM | #3 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Ditto. Watch grease buildup.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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02-22-2009, 05:46 PM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I start with dumping about 10 - 12 hot coals into by basket full of charcoal. It takes a little while to get to temp, but I can always catch it on the way up.
I also have found I get the best results when I wait 45 minutes or so after getting to temp before adding the meat. I know others don't do it this way, but I find it easier to maintain temps if I do this. The thing you need to realize is that there are not two UDSs that cook the same. You need to work with yours and figure out what works best for you.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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02-22-2009, 05:51 PM | #5 |
Knows what a fatty is.
Join Date: 02-20-09
Location: South Carolina
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That is what the problem is. I lit about 5 coals on top with a little propane torch and put it in. Probably should have lit a few more. It is getting hotter now. Might be up all night . Thanks for all the answers to the question! I have three 3/4" inlets at the bottom and a single chimney at the top. I guess it is 3" at the top. I have to leave them all open right now, but I am watching it. |
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02-22-2009, 05:55 PM | #6 | |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Quote:
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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02-22-2009, 06:23 PM | #7 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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02-22-2009, 06:54 PM | #8 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Shane, you watched the grease build up. What you need to say is "do what Wyatt does and keep the grease from building up".
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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 |
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02-22-2009, 07:01 PM | #9 |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
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I do mine the same as trp1fox for the most part. Dump 12 lit coals on and leave lid off for about 10 min. Then lid on with all vents open. Close vents down in about another 10 min. leaving one vent about 75% open and ball valve 100% open. Then as I get to temp I close the last vent and usually within about another 10 minutes we're at about 230* or so and ready for action.
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2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
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02-22-2009, 07:28 PM | #10 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Mine has a single 2" intake that comes up the side of the drum and a Weber lid. I light the basket with a weed burner for about 30 to 45 seconds only. Leaving the lid vent wide open & the intake about 2/3 open it will come up to 230 dome temp within a half an hour, depending on outside temps.
Of course, each UDS is built different so YMMV
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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