Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 09-09-2011, 12:24 PM   #1
Take a breath!
Hozman's Avatar
Join Date: 09-07-11
Location: Grain Valley, MO via Big Sky country
Default Temp in UDS better but get spikes

Well thanks to all who got me on the right track for temp controll on UDS. Only went with half chimney today and been siting between 235-242 for the past 5 hrs. Much better than 270+.

I am getting spikes though up to 260-270 for about 30 minutes then goes right back to where it was. Is this from the chunks I have layered in the basket lighting off?

Also better to go with dry chunks or soak them a bit?

I will post pics when done.
Hozman is offline   Reply With Quote

Old 09-09-2011, 12:42 PM   #2
Babbling Farker

BigBobBQ's Avatar
Join Date: 07-19-11
Location: Live Oak, Florida

that is good news that the temps. are alot better. My thoughts would agree with yours that the small periodic spikes are possibly the wood chunks igniting and once they get to embers the temp drops back down. I don't soak mine because it just causes them to smolder instead of burn cleanly.
Char-Griller Akorn, Webber 22.5 grill, performer, UDS.
BigBobBQ is offline   Reply With Quote

Old 09-09-2011, 04:19 PM   #3
is One Chatty Farker
Join Date: 02-17-10
Location: San Antonio, TX

It's quite possible the wood chunks are igniting and raising your temps. but could wind gusts have anything to do w/it? I don't soak wood chunks either.
JS-TX is offline   Reply With Quote

Old 09-09-2011, 05:40 PM   #4
El Ropo
Babbling Farker
El Ropo's Avatar
Join Date: 10-06-10
Location: Austin, TX

270+ is a good cooking temp, roll with it. Stop worrying about the high temp. You get more sleep, and the blood pressure stays lower.
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote

Old 09-09-2011, 09:06 PM   #5
is One Chatty Farker

Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC

A temp spike is like 350-400. What you're getting is just a bit of cooking love. Roll with it and enjoy the faster cook times.
"'s just heat & meat" - Circa 5/10/11 - Quote by Cook
Cook is online now   Reply With Quote

Old 09-10-2011, 11:28 AM   #6
Quintessential Chatty Farker
Mo-Dave's Avatar
Join Date: 09-18-06
Location: Hurricane Deck Missouri

Yes the chunks could do it but also excess grease dripping, especially if you are turning the meat, could be a a little to blame.
Let us have a drink and by God lets us not think about the things we ain't never going to know about.
Mo-Dave is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Confused about UDS dome temp vs. grate temp. caliking Q-talk 3 10-15-2011 05:39 PM
First UDS Pork Tenderloin- UDS Temp Control HOPTOAD Q-talk 10 10-18-2010 09:20 PM
Temperature Spikes after 4 hours. BSea Q-talk 7 03-07-2010 09:41 PM
UDS - temperature spikes willm Q-talk 8 01-20-2009 06:49 PM
UDS Dome temp 180 can't get temp up or down Hook_Line_and_Sinker Q-talk 13 05-19-2008 09:19 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 08:26 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts