UDS Temp Fluctuation

Fishin4bass723 · 06-03-2013, 04:51 PM

I want to apologize first thing I didn't take any Pron.

I took my UDS out camping this past weekend to cook a pork butt for some folks I don't cook for very often. The first night we got out there was Friday, I had to fire the smoker up and throw on a fattie. I stuffed it with Gruyere and Gouda cheese. Everyone loved it. Next morning I got up early and got the smoker fired up using Cowboy lump with some Cherry and Hickory chunks thrown in. My target temp was 250*, started off great but couldn't seem to catch the temperature on the way up it over shot to about 275*. I was ok with that I set my Maverick to a low of 220* and a high of 275*. We had some wind issues but this cooker kept swinging throughout the day. Even had to unload the meat and stir the coals because it dropped to 150*. But all in all I put the meat on at around 8:30 am and we were eating at around 6:30 pm for a 8 pound butt with the fluctuation of the temp the bone pulled out clean at 195* and tasted awesome. if anyone has any ideas that I can try it would be most helpful.

Bbq Bubba · 06-03-2013, 05:57 PM

Simple answer. Drums HATE Cowboy lump.

Go to the blue bag and your temps will be rock solid!

Teleking · 06-03-2013, 07:00 PM

Quote:

Originally Posted by Bbq Bubba

Simple answer. Drums HATE Cowboy lump.

Go to the blue bag and your temps will be rock solid!

Really! No problems here with the new cowboy for 16+ hours with no nasty soft wood dust and mineral coal mixed in.

El Ropo · 06-03-2013, 07:07 PM

Drums hate kingsford more than they hate lump.

Budman1 · 06-03-2013, 07:59 PM

What do you have for intakes on it? Mine will act up a bit in the wind also, but nothing a lawn chair and a cooler of beer won't fix.

Fishin4bass723 · 06-03-2013, 08:16 PM

This is a pic of my smoker it has 4 3/4 close nipples, 2 are attached to a pair of up pipes and a couple of 1/4 turn valves

Bludawg · 06-03-2013, 08:22 PM

I light mine set the temp put the meat on and forget about it until I think it is done what happens in between time happens I let the drum do it's thing. It's BBQ it's done when it's done. For the record I use Lump. If I had to use that Blue bag stuff I'd use a Gasser & a Crock pot or go to Dickey's.

El Ropo · 06-03-2013, 08:23 PM

I think it would draw better if the intake was lower than the exhaust.

Bludawg · 06-03-2013, 08:24 PM

Quote:

Originally Posted by Fishin4bass723

This is a pic of my smoker it has 4 3/4 close nipples, 2 are attached to a pair of up pipes and a couple of 1/4 turn valves

Shorten the risers and It will hold temp better.

N8man · 06-03-2013, 08:43 PM

I agree, the riser pipes are too tall, especially for 3/4", shorten them...

Budman1 · 06-03-2013, 09:10 PM

I concur. Risers too tall. Here is a picture of mine, it works pretty good.

a 1 inch ball valve on the front, 1/2 inch cap and nipple at 3 & 9 o'clock, and a 3/4 inch cap and nipple on the rear. Usually I leave one 1/2 inch nipple open and adjust accordingly with the ball valve..

Ye Olde Party Palace · 06-03-2013, 10:02 PM

Some fluctuation is normal. I usually catch my temp on the way up, and tweak the adjustments from there. Try not to make large adjustments. I prefer lump over KBB, because my UDS doesn't like the added ash. I also agree with lowering the intakes. Just my 2 cents worth.

Bbq Bubba · 06-04-2013, 05:53 AM

Quote:

Originally Posted by El Ropo

Drums hate kingsford more than they hate lump.

Said no one ever.

Quote:

Originally Posted by Fishin4bass723

This is a pic of my smoker it has 4 3/4 close nipples, 2 are attached to a pair of up pipes and a couple of 1/4 turn valves

LOSE the risers and your troubles will be gone.

El Ropo · 06-04-2013, 06:25 AM

I said it. Kingsford produces far too much ash. Kingsford tastes funky. Kingsford likes to burn at low temps, and has a hard time cruising at anything higher than 250 in my drum. I've tried every type of briq available to me in this area, and kingsford was the worst performer of them all. Worse than the store brand briqs I get from HEB.

Since I'm a lazy cook, I avoid kingsford. Since I like to cook at higher temps in the 275-325 range, I avoid kingsford. Since I don't care for the flavor imparted by kingsford, I avoid it. I'd rather pay $4.99 retail price for the Academy brand royal oak briqs in a 16.7 lb bag. Way better burn, taste, and less ash by a small margin.

But what I've found works best in my UDS is a combination of non kingsford briqs and any brand of lump mixed together.

Swamp Donkeyz BBQ · 06-04-2013, 12:19 PM

I've cooked around the 300 mark, with Kingsford, several times and have never had any issues with it holding the temp. I do mix a few wood chunks in. That may make a difference.

06-03-2013, 04:51 PM	#1
Fishin4bass723 Full Fledged Farker Join Date: 03-12-13 Location: Ravenna, NE Name/Nickname : Joe	UDS Temp Fluctuation I want to apologize first thing I didn't take any Pron. I took my UDS out camping this past weekend to cook a pork butt for some folks I don't cook for very often. The first night we got out there was Friday, I had to fire the smoker up and throw on a fattie. I stuffed it with Gruyere and Gouda cheese. Everyone loved it. Next morning I got up early and got the smoker fired up using Cowboy lump with some Cherry and Hickory chunks thrown in. My target temp was 250, started off great but couldn't seem to catch the temperature on the way up it over shot to about 275. I was ok with that I set my Maverick to a low of 220* and a high of 275. We had some wind issues but this cooker kept swinging throughout the day. Even had to unload the meat and stir the coals because it dropped to 150. But all in all I put the meat on at around 8:30 am and we were eating at around 6:30 pm for a 8 pound butt with the fluctuation of the temp the bone pulled out clean at 195* and tasted awesome. if anyone has any ideas that I can try it would be most helpful.

06-03-2013, 05:57 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Simple answer. Drums HATE Cowboy lump. Go to the blue bag and your temps will be rock solid! __________________ 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

06-03-2013, 07:07 PM	#4
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	Drums hate kingsford more than they hate lump. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

06-03-2013, 07:59 PM	#5
Budman1 is one Smokin' Farker Join Date: 02-13-13 Location: Wyoming County, N.Y.	What do you have for intakes on it? Mine will act up a bit in the wind also, but nothing a lawn chair and a cooler of beer won't fix. __________________ UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi

06-03-2013, 08:22 PM	#7
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I light mine set the temp put the meat on and forget about it until I think it is done what happens in between time happens I let the drum do it's thing. It's BBQ it's done when it's done. For the record I use Lump. If I had to use that Blue bag stuff I'd use a Gasser & a Crock pot or go to Dickey's. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

06-03-2013, 08:23 PM	#8
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I think it would draw better if the intake was lower than the exhaust. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

06-03-2013, 08:43 PM	#10
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	I agree, the riser pipes are too tall, especially for 3/4", shorten them... __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

06-03-2013, 09:10 PM	#11
Budman1 is one Smokin' Farker Join Date: 02-13-13 Location: Wyoming County, N.Y.	I concur. Risers too tall. Here is a picture of mine, it works pretty good. a 1 inch ball valve on the front, 1/2 inch cap and nipple at 3 & 9 o'clock, and a 3/4 inch cap and nipple on the rear. Usually I leave one 1/2 inch nipple open and adjust accordingly with the ball valve.. __________________ UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi

06-03-2013, 10:02 PM	#12
Ye Olde Party Palace On the road to being a farker Join Date: 03-05-10 Location: Portland, MO Name/Nickname : Terry4	Some fluctuation is normal. I usually catch my temp on the way up, and tweak the adjustments from there. Try not to make large adjustments. I prefer lump over KBB, because my UDS doesn't like the added ash. I also agree with lowering the intakes. Just my 2 cents worth. __________________ SNPP w/ mods, Patio Master(30 years old), Kettle Grill, Copper Penny UDS, and Maverick 73 thermo. [FONT=Impact]Youth and enthusiasm are easily overcome by old age and treachery. :loco:[/FONT]

06-04-2013, 06:25 AM	#14
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I said it. Kingsford produces far too much ash. Kingsford tastes funky. Kingsford likes to burn at low temps, and has a hard time cruising at anything higher than 250 in my drum. I've tried every type of briq available to me in this area, and kingsford was the worst performer of them all. Worse than the store brand briqs I get from HEB. Since I'm a lazy cook, I avoid kingsford. Since I like to cook at higher temps in the 275-325 range, I avoid kingsford. Since I don't care for the flavor imparted by kingsford, I avoid it. I'd rather pay $4.99 retail price for the Academy brand royal oak briqs in a 16.7 lb bag. Way better burn, taste, and less ash by a small margin. But what I've found works best in my UDS is a combination of non kingsford briqs and any brand of lump mixed together. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

06-04-2013, 12:19 PM	#15
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx	I've cooked around the 300 mark, with Kingsford, several times and have never had any issues with it holding the temp. I do mix a few wood chunks in. That may make a difference.