UDS - How low can you go?

CtTradArcher · 11-22-2013, 07:17 AM

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!

PaulieG · 11-22-2013, 08:10 AM

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

SmokerKing · 11-22-2013, 08:32 AM

I've run 18 hours on one fire basket of Royal Oak and BGE lump at 225 -250.
Didn't notice any dirty burning.

StanDaMan79 · 11-22-2013, 08:42 AM

Did a brisket last weekend, put a full bag of Kingsford in the basket, had about half left at 12 hours.

Teleking · 11-22-2013, 09:10 AM

I have done jerky @ 150 with lump and no issues.

Wampus · 11-22-2013, 10:04 AM

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.

Bludawg · 11-22-2013, 10:52 AM

Ambient air temp.

Carbon · 11-22-2013, 11:09 AM

You can go as low as you want depending on how you light your fire and manage your fuel.

Bob O Q Shawtee · 11-22-2013, 11:27 AM

Quote:

Originally Posted by Wampus

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.

What he ^^ said

CtTradArcher · 11-22-2013, 12:18 PM

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...

sincitydisciple01 · 11-22-2013, 12:18 PM

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.

Dusty · 11-22-2013, 03:26 PM

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

11-22-2013, 07:17 AM	#1
CtTradArcher On the road to being a farker Join Date: 05-20-13 Location: West Cornwall, Ct	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.

11-22-2013, 10:04 AM	#6
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	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. __________________ [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]

11-22-2013, 10:52 AM	#7
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Ambient air temp. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

11-22-2013, 11:09 AM	#8
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles	You can go as low as you want depending on how you light your fire and manage your fuel. __________________ ....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....

11-22-2013, 12:18 PM	#10
CtTradArcher On the road to being a farker Join Date: 05-20-13 Location: West Cornwall, Ct	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.

11-22-2013, 08:10 AM	#2
PaulieG Knows what a fatty is. Join Date: 04-09-13 Location: Excelsior Springs	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

11-22-2013, 08:32 AM	#3
SmokerKing is Blowin Smoke! Join Date: 09-07-10 Location: Sunny AZ	I've run 18 hours on one fire basket of Royal Oak and BGE lump at 225 -250. Didn't notice any dirty burning.

11-22-2013, 08:42 AM	#4
StanDaMan79 Full Fledged Farker Join Date: 09-27-13 Location: Murphys, Calif	Did a brisket last weekend, put a full bag of Kingsford in the basket, had about half left at 12 hours.

11-22-2013, 09:10 AM	#5
Teleking is One Chatty Farker Join Date: 11-10-08 Location: Maine	I have done jerky @ 150 with lump and no issues.

11-22-2013, 12:18 PM	#11
sincitydisciple01 Full Fledged Farker Join Date: 01-18-08 Location: Prairie Village, KS Name/Nickname : Jason	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. __________________ 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

11-22-2013, 03:26 PM	#12
Dusty Got Wood. Join Date: 01-11-12 Location: Otsego Michigan	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