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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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02-03-2013, 09:37 AM | #1 |
Found some matches.
Join Date: 01-14-13
Location: Holly Springs NC
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Temperature issues.
I tried to post this using tapatalk and it does not seem to have posted.
I built an ugly drum smoker and I am having an issue with the temperature creeping up and down depending on what the ball valve it set at. If the temperature is going up and hits 250 I will slightly close the the ball valve (very very little) and the Temperature will start creeping down and not stop. If I open up the valve a little bit it will start creeping up also. An hour and a half later Temperature is still going up or down and does not seem to level out. It has made for a sleepless night while I am smoking some butts for the super bowel. Any ideas? |
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02-03-2013, 09:41 AM | #2 |
Found some matches.
Join Date: 01-14-13
Location: Holly Springs NC
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Sent from my iPhone using Tapatalk |
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02-03-2013, 10:20 AM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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The original posted just fine. I just deleted it and left this one.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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02-03-2013, 10:23 AM | #4 |
Found some matches.
Join Date: 01-14-13
Location: Holly Springs NC
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That's strange. I could not find it. Is there a delay? With tapatalk posts?
Sent from my iPhone using Tapatalk |
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02-03-2013, 10:30 AM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Small swings are no big deal learn to cook where it wants to run. I think your breaking the cardinal rule of the UDS. Catch your temps on the way up, make small adjustments and wait for the drum to settle in at least 15 min( I wait 20). This is my routine I cook at 300 so you may need to adj you temps a little YMMV. I use about 12-15 briquettes to light the lump in the basket. I let the basket sit about 10 min before loading into the drum. Start with all intakes open as the temp rises I close the first intake at 200 at 250 I close the valve by 1/2 then I leave it alone for 20 min to allow it to settle in. I make the final adj on the valve either open or closed I wait 20 min to allow it to settle.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-03-2013, 10:31 AM | #6 |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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It has made for a sleepless night while I am smoking some butts for the super bowel.
Ha!Super bowel,that's funny.
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UPBS,Vision Komado, WSJSMWSM,Bandera |
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02-03-2013, 11:03 AM | #7 | |
Found some matches.
Join Date: 01-14-13
Location: Holly Springs NC
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Quote:
Thanks for the help. Sent from my iPhone using Tapatalk |
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02-03-2013, 12:12 PM | #8 | |
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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02-03-2013, 12:19 PM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Good Call!! I just noticed that and I agree I have one on mine but it is only 12". with a 3/4 intake that long riser is to much restriction and that would explain the dropping temp as the air decreases so does the temp.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-03-2013, 12:30 PM | #10 |
Found some matches.
Join Date: 01-14-13
Location: Holly Springs NC
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02-03-2013, 12:32 PM | #11 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Yeah, I think the cold fresh air is fighting against the warm air rising within the tall riser.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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02-03-2013, 12:40 PM | #12 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Thermometers lie!!!
I find in mine that the maverick thermometer at the center of my grate with a terra cotta diffuser will read cooler than the edge of the drum at the beginning of the cook, then it will read hotter after the terra cotta has heated up, and then much later in the cooker as more charcoal has lit at the edges of the basket it reads about the same. I find that when I add meat to the smoker the temp on the thermometer will drop because I just added 20# of cold meat. BUT, the fire hasn't changed temp. It is still the same temp at the coals. If I open the smoker up to bring the temp back up, then I've just made a bigger fire and as the temp of meat rises, the smoker will creep up in temp. I typically cook overnight. I find that it gets cooler outside and my temps can drop slightly. But, if I try and compensate, it is usually such a small change that changes in the ball valve setting results in overshooting. Once it is locked in on temp, prove it to yourself by letting it burn at that temp for 1 hour at that temp. If it doesn't creep up, it likely won't throughout the cook. Then put the meat on and fight the temptation to adjust the settings. Trust that the smoker will revert to the temp you had before. There can be 20* to 50* difference in the temp between the edge and center. It changes throughout the cook. You must learn to take an average and be willing to accept cooking in a 20* temperature range, and not at a specific temp. It takes practice. Good luck.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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02-03-2013, 02:07 PM | #13 | |
Found some matches.
Join Date: 01-14-13
Location: Holly Springs NC
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Quote:
Sent from my iPhone using Tapatalk |
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