1st UDS cook under way!

caliking · 01-30-2010, 05:01 PM

Howdy brothers.

1st cook underway. Started about 1 hr ago. Filled the basket with 3 chimney starter-fulls of regular Kingsford, 2 fist sized pieces of peach wood, and 5 lit briqs.

Currently temp is 205 and climbing slowly, only the ball valve is open (fully open). Still getting thickish white smoke out of the vent of the dome lid. From what I read in the past, I need to wait for the smoke to clear before I can put the food on right? Would appreciate folks' recs.

Will put the pron up when its ready (2 racks of babybacks, beer butt chicken).

have a good weekend everyone!

Meat Burner · 01-30-2010, 05:28 PM

Good luck on the cook! It will turn out great. Probably could have used a few more lit briqs to start which may be why the slow temp climb. Actually, it will work our real well in making it easier to settle the temp in where you want. Keep us posted.

Captain Dave · 01-30-2010, 06:39 PM

You don't want the smoke to clear. You just dont want real white smoke.

caliking · 01-30-2010, 07:04 PM

Loaded up the groceries about 1 hr ago. Temp had risen to about 260. Dropped to 218 sometime after the groceries went on (lid was off for a little while I figured out placement on the rack and placed the temp probes). Opened one intake and throttled the ball valve down to about half-way. Temp is now 236 and appears to be stable. Smoke out of the dome lid vent has also settled down... intermittent and somewhat wispy. Dinner will be about 10-11pm... but good things come to those who wait, right?

Next time I might add more lit briqs so I don't wait 2 hrs to come up to temp... oh well, ya live ya learn.

caliking · 01-30-2010, 08:00 PM

woo hoo! Cruising along at 230-235 with one intake and ball valve partially open. Groceries have bene on for about 2 hours. Will foil the ribs in another hour with the Parkay/brown sugar/honey mix that seems to be popular.

01-30-2010, 05:01 PM	#1
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX	1st UDS cook under way! Howdy brothers. 1st cook underway. Started about 1 hr ago. Filled the basket with 3 chimney starter-fulls of regular Kingsford, 2 fist sized pieces of peach wood, and 5 lit briqs. Currently temp is 205 and climbing slowly, only the ball valve is open (fully open). Still getting thickish white smoke out of the vent of the dome lid. From what I read in the past, I need to wait for the smoke to clear before I can put the food on right? Would appreciate folks' recs. Will put the pron up when its ready (2 racks of babybacks, beer butt chicken). have a good weekend everyone! __________________ [FONT=Arial Narrow][B]EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| [COLOR=red]Ladybug[/COLOR] SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] \| SJG smoker mod \| Simpsons SJS \| [COLOR=black]Simpsons[/COLOR] OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| [COLOR=green]LBGE \| sbge \| [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT]

01-30-2010, 05:28 PM	#2
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Good luck on the cook! It will turn out great. Probably could have used a few more lit briqs to start which may be why the slow temp climb. Actually, it will work our real well in making it easier to settle the temp in where you want. Keep us posted. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

01-30-2010, 06:39 PM	#3
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Luling, Texas 78648	You don't want the smoke to clear. You just dont want real white smoke. __________________ Thanks for noticing

01-30-2010, 07:04 PM	#4
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX	Loaded up the groceries about 1 hr ago. Temp had risen to about 260. Dropped to 218 sometime after the groceries went on (lid was off for a little while I figured out placement on the rack and placed the temp probes). Opened one intake and throttled the ball valve down to about half-way. Temp is now 236 and appears to be stable. Smoke out of the dome lid vent has also settled down... intermittent and somewhat wispy. Dinner will be about 10-11pm... but good things come to those who wait, right? Next time I might add more lit briqs so I don't wait 2 hrs to come up to temp... oh well, ya live ya learn. __________________ [FONT=Arial Narrow][B]EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| [COLOR=red]Ladybug[/COLOR] SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] \| SJG smoker mod \| Simpsons SJS \| [COLOR=black]Simpsons[/COLOR] OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| [COLOR=green]LBGE \| sbge \| [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT]

01-30-2010, 08:00 PM	#5
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX	woo hoo! Cruising along at 230-235 with one intake and ball valve partially open. Groceries have bene on for about 2 hours. Will foil the ribs in another hour with the Parkay/brown sugar/honey mix that seems to be popular. __________________ [FONT=Arial Narrow][B]EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| [COLOR=red]Ladybug[/COLOR] SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] \| SJG smoker mod \| Simpsons SJS \| [COLOR=black]Simpsons[/COLOR] OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| [COLOR=green]LBGE \| sbge \| [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT]

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