ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 06-09-2013, 05:43 AM   #1
BigTone
Is lookin for wood to cook with.
 
BigTone's Avatar
 
Join Date: 01-25-13
Location: Salem, NY
Downloads: 0
Uploads: 0
Default HELP!!! UDS won't get over 200!

Hey guys, started the coals this morning, put them in the basket, opened all the vents, it shot up to 240 and now its riding at 200. what do I do with the vent on the lid? any suggestion's? it looks like I have a leak around the lid, should I put foil on it? I have people coming tonight for brisket, thanksfor the help! ~Anthony
BigTone is offline   Reply With Quote


Unread 06-09-2013, 05:52 AM   #2
Fishhook
On the road to being a farker
 
Fishhook's Avatar
 
Join Date: 09-02-09
Location: Maryland Eastern shore
Downloads: 0
Uploads: 0
Default

do not foil the lid, open all your top vents all the way and leave them open. Open your bottom vents all the way until your temps start to rise then adjust down slowly to avoid killing your fire again

The fastest way I have found to kill a fire is to close or dampen the top vents. On my UDS the top vents remain fully open for the whole cook, regulation is through the bottom intakes
__________________
500 gal. Carnivorous Spirit tank smoker, 22.5" weber, UDS, 1 gas weeny warmer

Last edited by Fishhook; 06-09-2013 at 05:55 AM.. Reason: additional info
Fishhook is offline   Reply With Quote


Unread 06-09-2013, 09:05 AM   #3
ajstrider
is one Smokin' Farker
 
Join Date: 09-02-12
Location: Kentucky
Downloads: 0
Uploads: 0
Default

The leak around the lid should actually help you get hotter more than likely, it will increase the exhaust a smidgen. How many and how big are your exhaust ports? Exhaust ports should always be completely open while cooking, unless you have a ridiculous amount of them.
__________________
XL Big Green Egg, Weber Performer Platinum, WSM 22.5"
ajstrider is offline   Reply With Quote


Unread 06-09-2013, 09:11 AM   #4
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Take the lid off & go have a Short Beer by the time you get done you will have a Hot Fire. DO be so fast t close up the UDS. I let my basket sit at least 10 min before I put it in the drum after dropping the hot stuff.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 06-13-2013, 10:27 AM   #5
CambuiAl
Knows what a fatty is.
 
Join Date: 05-10-13
Location: Sao Paulo, Brazil
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ajstrider View Post
The leak around the lid should actually help you get hotter more than likely, it will increase the exhaust a smidgen. How many and how big are your exhaust ports? Exhaust ports should always be completely open while cooking, unless you have a ridiculous amount of them.
Just to chime in on this - I have also been wondering about exhausts and how they impact the temperatures.

I have 3 x 3/4" exhausts and the big 2" exhaust. To date, I have been keeping the 3 x 3/4" closed and just using the 2", but I am wondering if this is actually the wrong thing to do.

I will experiment, but just wondering what other folks do with the flat lids that have the 2" hole.
__________________
-Wood Fired Pizza Oven - Brazilian 'Churrasqueira' -Apolo Plus Esmaltada BBQ - Classic UDS -
CambuiAl is offline   Reply With Quote


Unread 06-13-2013, 12:52 PM   #6
SmokinJohn
is One Chatty Farker
 
SmokinJohn's Avatar
 
Join Date: 10-15-12
Location: Anaheim, CA
Downloads: 0
Uploads: 0
Default

I am assuming you have three intake holes (you didn't say).....

If so, leave the top exhaust vents open (think of them as the exhaust pipe on a car - if you plug them, the exhaust has nowhere to go, and your engine will fizzle), and open all three intake ports.

As your UDS comes within 10-20 degrees of target, close off ONE intake. Watch the temp. When it gets within 5 degrees of target, close the SECOND intake. Watch the temp again. It *should* stay at the desired temp. If not (and this is where ball valves and magnets earn their pay), restrict the air flow to the THIRD intake.

This should put you on track, unless you have a leak. If you do, use foil, gasket rope, a welders blanket, or RTV caulk, depending on where it is.
__________________
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
SmokinJohn is offline   Reply With Quote


Unread 06-13-2013, 01:32 PM   #7
CambuiAl
Knows what a fatty is.
 
Join Date: 05-10-13
Location: Sao Paulo, Brazil
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SmokinJohn View Post
I am assuming you have three intake holes (you didn't say).....

If so, leave the top exhaust vents open (think of them as the exhaust pipe on a car - if you plug them, the exhaust has nowhere to go, and your engine will fizzle), and open all three intake ports.

As your UDS comes within 10-20 degrees of target, close off ONE intake. Watch the temp. When it gets within 5 degrees of target, close the SECOND intake. Watch the temp again. It *should* stay at the desired temp. If not (and this is where ball valves and magnets earn their pay), restrict the air flow to the THIRD intake.

This should put you on track, unless you have a leak. If you do, use foil, gasket rope, a welders blanket, or RTV caulk, depending on where it is.
Many thanks SmokinJohn - I have 2 x 3/4" inlets (with caps) and a 1.5" ball-valve.

So, in terms of exhausts - I should have the 2" open and the 3 x 3/4" exhausts all open too? I got confused because I read about people matching their inlet square-inchage with their exhaust square-inchage! I have 4.25" of exhausts, but only about half that for inlets, of which 1.5" are closed (if I shut the 2 x 3/4" inlets). It kind of makes sense, as I suppose it creates more updraft if the exhaust is greater than the inlet.

Here's the lid showing the exhausts, just so it makes more sense what I am on about:


Thanks!
__________________
-Wood Fired Pizza Oven - Brazilian 'Churrasqueira' -Apolo Plus Esmaltada BBQ - Classic UDS -
CambuiAl is offline   Reply With Quote


Unread 06-13-2013, 02:11 PM   #8
SmokinJohn
is One Chatty Farker
 
SmokinJohn's Avatar
 
Join Date: 10-15-12
Location: Anaheim, CA
Downloads: 0
Uploads: 0
Default

Whoooaaa...I geeked out there for a second with the intake/exhaust matching and your UDS....

My UDS has a weber lid with the stock 4 holes for exhaust. I *think* those are 1/2" holes, giving me a the equivalent of 2" of exhaust. I use 3 3/4" intakes, one of which has a ball valve. That figures to be 2 1/4"" of intake (I'm dropping the square stuff for simplicity).

Most of the time, I run with 2 of the intakes capped, the ball valve in a 3/4 open position and the exhaust wide open. It will run from 225-270 at that setting all day (and night).

Occasionally, I need one intake uncapped (and the ball valve still in 3/4 open position), usually when I have wind, but sometimes if I need the 300-350 range.

Does that help?
__________________
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
SmokinJohn is offline   Reply With Quote


Thanks from:--->
Unread 06-13-2013, 02:15 PM   #9
CambuiAl
Knows what a fatty is.
 
Join Date: 05-10-13
Location: Sao Paulo, Brazil
Downloads: 0
Uploads: 0
Default

Thanks SmokinJohn - yes, all input helps! I am going to do some more tests and try and avoid getting my head around the quantum physics of inlet/exhaust load-balancing, or whatever it is, and try the KISS method instead!

To date, I have only had the 2" exhaust open, and generally the inlets closed, and the ball-valve marginally closed. I am going to see what the impact of opening other exhausts are, assuming inlets stay the same.

Thanks again!
__________________
-Wood Fired Pizza Oven - Brazilian 'Churrasqueira' -Apolo Plus Esmaltada BBQ - Classic UDS -
CambuiAl is offline   Reply With Quote


Reply

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

Loading



All times are GMT -5. The time now is 08:50 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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