Do you find that humidity effects temps in your UDS?

[Deeg]

I've got a UDS that I've used multiple times. With all the vents open it has gotten to 300 degrees in the past. This week, however, I smoked two butts and the smoker never got above 219 and mostly sat around 190. I used multiple thermometers (6 in total) so I'm pretty sure that wasn't the problem. It was, however, extremely humid with thundershowers before I started. I also keep my lump in the basement where it's so humid the walls occasionally sweat. Could this have been the reason my temps were so low?

There wasn't much else different about this smoke except that it was the first time I cooked two butts instead of one. The lump was the same (RO) and there was nothing blocking the vents. One thing I noticed that may (or may not) be related is that the drum seemed hotter than usual. Any ideas?

[Bludawg]

Damp fuel is your culprit

[ITBFQ]

Originally Posted by Bludawg

Damp fuel is your culprit

What he said. Keep that chit dry.

[Deeg]

Thanks guys. A few follow-up questions:

1) I assume you're saying the lump got damp while being stored in the basement, yes? Also, the humidity at burn-time had little to do with it.

2) Where/how do you store your lump? I don't have many options other than to store them in the basement.

3) Are my current bags of lump redeemable? I.e. if I store them in a dryer place will they eventually dry out?

[nucornhusker]

I'd guess it got damp in the basement, too. If it's dry going into the cooker, it will stay dry in the cooker.

I keep mine in my garage and it's humid here in Nebraska. I've never had a problem with damp charcoal, lump or briquette.

[ITBFQ]

I keep my fuel in the garage, too, and haven't ever had a problem with damp charcoal. Your basement may be too damp and too cool to keep the lump dry.

[oldbill]

Although the above answers are probably dead on, I would add that air humidity will effect the temps in a cooker and moderate them to an extent. Water pans in cookers achieve that, as well as aiding in the meat's moisture retention. However, if you noticed more thick, white smoke than usual during your last cook, then the culprit is definitely damp fuel. Keep your charcoal under your bed or in a coat closet maybe but definitely get it out of the basement. The charcoal should be fine if you can get some dry air to it and dry it out. Perhaps you can pour it out onto an old towel or something and let it air out on the next sunny day.

[Bludawg]

If you must keep it in the basement invest in a 33 gal plastic chit can or an open head plastic drum with a lid and keep it in there.