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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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11-24-2013, 10:44 PM | #1 |
Knows what a fatty is.
Join Date: 06-23-11
Location: Santaquin, Utah
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insulating smoker
I finished my UDS a few months ago and have enjoyed it. I just bought another barrel and will build a second one this spring.
I smoked a turkey today - my first turkey in a smoker. I had a very difficult time keeping the temperatures above 200. The high here in Utah was 42 today and I am sure this had something to do with it. I have read some articles on the internet about ways to keep the smoker warm and decided I would ask the experts. What are some ways to keep the smoker warm and keep the temperatures up inside the smoker?
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UDS | Traeger Texas Pro |
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11-24-2013, 10:47 PM | #2 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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Wrap it with a welding blanket.
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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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11-24-2013, 10:47 PM | #3 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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42 is nuttin for a UDS........ How many intakes and size you got? Exhaust?
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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11-24-2013, 10:51 PM | #4 |
Knows what a fatty is.
Join Date: 06-23-11
Location: Santaquin, Utah
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I have 4 1 inch holes drilled 2 inches from the bottom. I typically cap 2 of them, but this time they were all open. I have 3 1 inch holes in the lid for exhaust and typically keep one capped. Today I had all 3 open. I started with 2 intakes open and 2 exhaust vents open, then when the temp was low I opened the other vents.
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UDS | Traeger Texas Pro |
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Thanks from:---> |
11-24-2013, 10:51 PM | #5 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Yea need these answers because it's probably air (in and out)related vs temp outside related.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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11-24-2013, 10:53 PM | #6 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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High Winds? How much lit Charcoal do you dump onto unlit? What charcoal you using?
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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11-24-2013, 10:55 PM | #7 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Always run the exhaust fully open for one...other than that with the bottom all open eventually you'll reach 400* if you wanted.
Get the temps up initially by lighting more charcoal ...don't need a bunch usually, 1/4 to 1/2 chimney at the most. Pre heat the drum hotter than your target temp because your meat many times will bring it down.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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11-24-2013, 10:56 PM | #8 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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^ +1 .......
Also keep in mind the turkey is probably a larger mass of meat than what you usually put in it. It takes longer to come to temperature as the turkey is absorbing heat. If your cooker thermometer is close to the meat you will also get a lower reading. |
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11-24-2013, 10:59 PM | #9 |
Knows what a fatty is.
Join Date: 06-23-11
Location: Santaquin, Utah
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virtually no wind today. Light drizzle.
I used lump charcoal and the charcoal pan was nearly full. I dumped one chimney starter full of lit charcoal on top. For my charcoal pan I used the dome of my old Brinkman smoker and drilled holes in it. I attached the legs of the Brinkman smoker and it lifts it about 2 inches off the bottom of the barrell.
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UDS | Traeger Texas Pro |
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11-24-2013, 11:03 PM | #10 |
Knows what a fatty is.
Join Date: 06-23-11
Location: Santaquin, Utah
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My thermometer is a 12 inch probe that sits just below the grill grate.
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UDS | Traeger Texas Pro |
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11-24-2013, 11:05 PM | #11 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Pack you just might need a remod of your basket. Can you post pics of your set up...you're just not getting enough air to the coals. It has nothing to do with your drum itself but the basket imo.
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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11-24-2013, 11:06 PM | #12 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Either not enough air ( maybe dome basket not intakes ) or bad charcoal. Try reg ole KBB or Stubbs Briquets. Does the Dome allow ash to fall thru?
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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11-24-2013, 11:08 PM | #13 |
Knows what a fatty is.
Join Date: 06-23-11
Location: Santaquin, Utah
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I will post picks tomorrow, too dark and too cold now.
I have used this a few times since building it and the temperature has been great. I did some pork butts for a team dinner for the local football team and it stayed between 225 and 250 for the entire smoke. It was flawless. I have done ribs and they were fine.
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UDS | Traeger Texas Pro |
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11-25-2013, 02:37 AM | #14 | |
On the road to being a farker
Join Date: 10-09-13
Location: North Texas
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Quote:
You can't beat an expanded charcoal basket. You had plenty air but most was deflected by the dome and never came in contact with charcoal. |
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11-25-2013, 03:06 AM | #15 |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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As others have said look at your charcoal basket. the air temp got nothing to do with it. I've cook at -45F no insulation with over 100lbs in each @325.
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Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website |
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