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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-03-2013, 04:51 PM   #1
Fishin4bass723
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Default 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.
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Unread 06-03-2013, 05:57 PM   #2
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Simple answer. Drums HATE Cowboy lump.

Go to the blue bag and your temps will be rock solid!
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Unread 06-03-2013, 07:00 PM   #3
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Quote:
Originally Posted by Bbq Bubba View Post
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.
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Unread 06-03-2013, 07:07 PM   #4
El Ropo
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Drums hate kingsford more than they hate lump.
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Unread 06-03-2013, 07:59 PM   #5
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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.
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Unread 06-03-2013, 08:16 PM   #6
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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
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Unread 06-03-2013, 08:22 PM   #7
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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.
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Unread 06-03-2013, 08:23 PM   #8
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I think it would draw better if the intake was lower than the exhaust.
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Unread 06-03-2013, 08:24 PM   #9
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Quote:
Originally Posted by Fishin4bass723 View Post
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.
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Unread 06-03-2013, 08:43 PM   #10
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I agree, the riser pipes are too tall, especially for 3/4", shorten them...
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Unread 06-03-2013, 09:10 PM   #11
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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..

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Unread 06-03-2013, 10:02 PM   #12
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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.
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Unread 06-04-2013, 05:53 AM   #13
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Quote:
Originally Posted by El Ropo View Post
Drums hate kingsford more than they hate lump.
Said no one ever.

Quote:
Originally Posted by Fishin4bass723 View Post
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.
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Unread 06-04-2013, 06:25 AM   #14
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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.
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Unread 06-04-2013, 12:19 PM   #15
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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.
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