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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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11-22-2013, 07:17 AM | #1 |
On the road to being a farker
Join Date: 05-20-13
Location: West Cornwall, Ct
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UDS - How low can you go?
I was wondering how low of a temp you can hold on a UDS without it going out. And if you are trying to hold a low temp is the charcoal burn not as clean?
Thanks!
__________________
All that you bring into the lives of others will come back to you in your own. Good or Bad. Large UDS, Small UDS, CG Akorn, NB Bandera, NB Black Diamond, Home Built Offset, Vision Classic Kamado, Green Mountain Daniel Boone, Weber Gasser, Smokey Mountain Cabinet, and several Weber kettles of various sizes. |
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11-22-2013, 08:10 AM | #2 |
Knows what a fatty is.
Join Date: 04-09-13
Location: Excelsior Springs
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I think it would depend on the charcoal being used. If you use briquettes you could hold a lower temp longer and cleaner, I say cleaner because in process of making lump or natural not all the would gets carbonized like in a briquette which means that lump may have particles not carbonized and would ignite and produce smoke as it burns.
Lump will also varies in BTU’s per pound and varies in wood types per bag often lump bags contain a lot of useless carbon dust from the factory which means it will produce more dust that will fill in the gaps between the large pieces and decrease the air flow to larger pieces so temp will fluctuate more on a long burn. I use lump but always dump it out to get rid of the dust before I put it in my basket. So after saying all that I really don’t know |
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11-22-2013, 08:32 AM | #3 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Sunny AZ
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I've run 18 hours on one fire basket of Royal Oak and BGE lump at 225 -250.
Didn't notice any dirty burning. |
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11-22-2013, 08:42 AM | #4 |
Full Fledged Farker
Join Date: 09-27-13
Location: Murphys, Calif
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Did a brisket last weekend, put a full bag of Kingsford in the basket, had about half left at 12 hours.
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11-22-2013, 09:10 AM | #5 |
is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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I have done jerky @ 150 with lump and no issues.
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11-22-2013, 10:04 AM | #6 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I smoked some cheese on mine a couple of years ago.
I used only 2-3 unlit briquettes, 1 chunk of wood and 1 lit briquette to keep the temps below 100. It was a hot summer day and even with that I was able to keep the temps down significantly. I think it all just depends on how much coals you're burning at one time.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-22-2013, 10:52 AM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Ambient air temp.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-22-2013, 11:09 AM | #8 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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You can go as low as you want depending on how you light your fire and manage your fuel.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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11-22-2013, 11:27 AM | #9 | |
On the road to being a farker
Join Date: 10-09-13
Location: North Texas
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Quote:
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11-22-2013, 12:18 PM | #10 |
On the road to being a farker
Join Date: 05-20-13
Location: West Cornwall, Ct
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Thanks all. I guess I was wondering even if 150 was possible and if it was possible for an extended period of time, like hours for jerky or bacon. Sounds like it is...
__________________
All that you bring into the lives of others will come back to you in your own. Good or Bad. Large UDS, Small UDS, CG Akorn, NB Bandera, NB Black Diamond, Home Built Offset, Vision Classic Kamado, Green Mountain Daniel Boone, Weber Gasser, Smokey Mountain Cabinet, and several Weber kettles of various sizes. |
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11-22-2013, 12:18 PM | #11 |
Full Fledged Farker
Join Date: 01-18-08
Location: Prairie Village, KS
Name/Nickname : Jason
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I smoked some sausage last summer on my drum w/ Kingsford Comp and was able to hold 160'ish for an hour or two w/o issue before going up the ladder.
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UDS x 2 Pitmaster iQue 110 Vertical offset Bandera knockoff KCBS: 2010 CBJ: 2011 Damn near impossible to lose [COLOR=Lime]BRIGHT GREEN[/COLOR] superfast Thermapen On Twitter @BigIronBBQ |
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11-22-2013, 03:26 PM | #12 |
Got Wood.
Join Date: 01-11-12
Location: Otsego Michigan
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I just smoked some venison sausage on mine. I had no trouble getting it settled at 150, with lump. Maintained for 3+ hours, then bumped it to 180 till it was done. A little over 4 additional hrs. Held very well at those temps. I don't think I would have had any trouble getting the temp lower, and I will try that next time.
Brian |
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