UDS - Controlling Temp Spikes

[BGBarracus]

Originally Posted by ---k---

I like it. I agree with those above not to spritz, but that doesn't make this a useless idea. I've frequently though that smokers need a slot(s) in the side that a plate could just be inserted to seal the lower chamber when the top is off. Let us know how this works for you.

That was my original thought but how to get full coverage without comprimising the sturdiness of the drum was an issue...and how to seal up the slot when not in use.

Will do!

Originally Posted by Diesel

I dont spritz eighter, but sometimes when I have a turkey in I will baste it. I do get temp spikes but they settle very quickly,are your not comming down quickly?

Not really...sometimes I'll have some flames build up and temp will spike up 50 or so degrees and takes a bit to come back down. Wanted it a little more consistent.

Originally Posted by likeadeere

Well I don't care who you are - that's cooler than hell! Great fabrication! I love the ingenuity you put into that sucker!

Thanks!!

[N8man]

Outstanding concept and craftsmanship!!!!!
Please do let us know how it performs and
take lots of pix.....

[BGBarracus]

Here is a little video I took after making all the test fit adjustments. Shows access to the eye bolt by removing the handle on one side of the grill.

Upright Drum Smoker Vent System - YouTube

I'll most likely be using it in action on Saturday and will jot down temps while using it.

[colonel00]

Very cool

[gtr]

Excellent!

I wish my brain worked that way. Actually I'd settle for it working at all.

[Patrick C.]

Nice! I don't spritz, but I do get temp spikes when I have to flip a bunch of ABTs or otherwise futz with whatever is in the UDS and leave the lid off too long. This looks easier than closing off the bottom vents (on mine, anyway), or removing the racks and putting the lid back on while you flip/rearrange/taste the food.

Interested to see how it works after a few cooks. Will the grease foul the slide, and make it hard to open and close?

[swamprb]

How big is the charcoal basket you are using, and how much charcoal do you usually use for a typical Rib-O-Lator cook on your drum?

Nice fabrication job on the damper, but what it seems you are doing when you are using it in the open position is cooking indirect. If thats the case you might be better off using a waterpan or heat deflector (gasp!) if you are having that big of a problem with temp spikes.

I don't see the ROL rotisserie ring setup you are using, so I can't gauge how you are using it.

I would suggest you use less charcoal and a smaller basket.



just my 2cents

[BGBarracus]

Originally Posted by Patrick C.

Will the grease foul the slide, and make it hard to open and close?

That was the only concern from day 1. We shall see. I'm hoping the grease should theoretically drip on the top disc or drip through the holes onto the fire. So when it slides, there isn't friction from the grease between the top and bottom disc. Wishful thinking

[BGBarracus]

Originally Posted by swamprb

How big is the charcoal basket you are using, and how much charcoal do you usually use for a typical Rib-O-Lator cook on your drum?

Nice fabrication job on the damper, but what it seems you are doing when you are using it in the open position is cooking indirect. If thats the case you might be better off using a waterpan or heat deflector (gasp!) if you are having that big of a problem with temp spikes.

I don't see the ROL rotisserie ring setup you are using, so I can't gauge how you are using it.

I would suggest you use less charcoal and a smaller basket.



just my 2cents

Charcoal basket is big...It's generally always at least half to 3/4 full prior to any cook.

Shouldn't be indirect considering my basket takes up most of the bottom of the drum. Yes it will cut down on some of the direct heat but I'm guessing it will act as a diffuser while open and have a dual purpose.

ROL setup is the weber extension ring on top of the drum. Still can access the handle to open/close.

[smokin joe's and son]

You may want to try coating it with some Pam before installing in the drum. May eliminate the drippings sticking to it and making it hard to open and close. Interesting concept, like to hear how it comes out.

[BGBarracus]

Just wanted to give an update for you guys. I didn't get to use the vent in a long cook this weekend like I wanted to. I did however use it while cooking some moinks and armadillo eggs for the Superbowl. I can say that it definitely seemed to help control the temp. I will use the iGrill this weekend on a longer cook and graph out the #'s. As for the concern of build up not allowing it to slide, most all of the build up after the first cook is on the top disc which is not interfering with the sliding motion. One thing to note is my top disc has smaller cutouts which means more surface area (so each cut-out is covered when closed) than the bottom disc to hopefully catch all that stuff. I'll keep ya posted.

[JMSetzler]

Originally Posted by BGBarracus

Well damn it all to hell!!

Feel like I wasted hours and dozens of dremel cutting discs

Only had my drum for a little while and guess it sounds like I'm removing my lid too much.

I'm still going to give it a run and see how it goes. Worst case it may help act as a diffuser.

I was looking at your idea here and it's possibilities as a diffuser as well. I have three rack levels in my drum. The bottom rack is just where i place my pizza pan as a diffuser and sometimes set a drip pan on it as well. I think it would make an excellent diffuser system because you could choke down the coals much quicker with a device like that lower in the drum. The only problem I see with it would be getting it gunked up with drippings where it would not turn. It would also be more difficult to open and close underneath a cooking rack in the drum.

I'm liking this idea though... Think about it some more :)

[BillywannaQ]

To each his own on spritzing/basting. If you wanna do it, then do it. I say you built that thing, use it. You may be very pleasantly surprised.

[Cliff H.]

I don't know how I missed this. I have never really had a problem with controlling temps while cooking. I have had serious issues with fire control while trying to remove finished product.

Once a year I. Cook 16-20 butts for a Church function. I have thus far done it over two days using one UDS and one WSM. Trying to manage 6-8 butts on two grates is almost impossible without flare ups. I have a video floating around that shows just how little time it takes for a drum to become dangerous.

I have visualized this exact concept. Exact. This will solve my issue. Thank you for the engineering.
I need one by April. How much to ship t to Arkansas?

[BGBarracus]

Originally Posted by JMSetzler

The only problem I see with it would be getting it gunked up with drippings where it would not turn. It would also be more difficult to open and close underneath a cooking rack in the drum.

I'm liking this idea though... Think about it some more :)

Yeah..that's been the main concern and only time will tell. As for it being that low in the drum, I was able to cut out one handle on the grill which gives room for the lever but the longer the lever gets, the more it sways due to its weight. There are options there I guess on using a smaller but longer bolt for the lever.

Originally Posted by BillywannaQ

To each his own on spritzing/basting. If you wanna do it, then do it. I say you built that thing, use it. You may be very pleasantly surprised.

Yep...I'm going to put it to use!

Originally Posted by Cliff H.

I have visualized this exact concept. Exact. This will solve my issue. Thank you for the engineering.
I need one by April. How much to ship t to Arkansas?

Don't really see how these can be mass produced considering everyone's drum is a little different based on how they built it. I'm already going to be swapping out my top U Bolts and hopefully using some sort of hinge that I can make go straight up so I can easily slide the vent in straight down. Currently I have to angle it and bend a little to get it to fit since it's almost the same diameter as the drum itself.

If the temps prove themselves this weekend I can definitely post a little more info on my design if you are interested in building one.