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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.


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Old 08-28-2010, 01:43 AM   #6616
scoper223
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Join Date: 07-26-10
Location: Frankfort, Ohio
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Love the UDS, I got mad props on my 15 hr. whole pork shoulder. The family was loving it, there wasn't an unfinished sandwiched all night. First cook on the UDS and I was nervous as fark. I fed about 20 of my family which was awesome and they told me it was better than the pulled pork they got at the local bbq and I got leftovers to take to work which is cool.If you build it they will come
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Old 08-28-2010, 08:10 AM   #6617
sjm845
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Join Date: 07-07-09
Location: Sloatsburg, NY
Default Lump vs. Briqs in UDS

I made the switch to lump today and am having some trouble with my temps. First off...lump is much hotter than the briqs! I also find that it heats much faster but also responds to decreases much quicker too.

My normal setup to keep 250 is 1 intake open (1 inch) and ball valve about 1/8 inch with full weber daisy wheel exhaust. That setup had me at 320 on lump early this morning at 50 outside!

After fighting for a while I think I have it figured out. Now I'm about 90% open on the hole intake and 50% on the exhaust wheel. It's amazing how much playing with the exhaust makes a difference with lump...never like that when I use briq's.

Anyone have any experiences like this or tips to working with this stuff?
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Old 08-28-2010, 09:57 AM   #6618
Hanasdaddyo
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Default probe hole

If you have a decent hardware store close by, go look in the little sliding drawers marked lamp parts. they have these small sleeves with the nuts and even caps. I used compression fittings for probe holes but the i.d. was to small for multiple leads and/or probes with any kind of crimp or bend in them. I replaced them the lamp sleeves. my .02.
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Old 08-28-2010, 10:14 AM   #6619
thunderwagn
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Quote:
Originally Posted by Hanasdaddyo View Post
Hello All,
I've been lurking around here for a while, long enough to get motivated and build my first UDS. I am hooked to say the least. Here is a picture of my first build. Pretty standard design from what I've read.
Nice drum man! I really like the orange paint. Have fun with your new smoker
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Old 08-28-2010, 10:36 AM   #6620
sjm845
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Default Probes

KISS: Snake the probe in through the exhaust. Works for me.
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Old 08-28-2010, 10:54 AM   #6621
Hanasdaddyo
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I suffer from short lead syndrom....
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Old 08-28-2010, 11:00 AM   #6622
aStraz
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I've been looking into doing this for several years, maybe its just time to do it, especially with all the guidance provided here!
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Old 08-28-2010, 11:45 AM   #6623
colonel00
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Quote:
Originally Posted by sjm845 View Post
KISS: Snake the probe in through the exhaust. Works for me.
Yeah, but with a Weber lid (or any lid for that matter) do you have issues when you open it? Even with a decent lead on the probe I want to avoid any unnecessary wear on the leads. Tis a good KISS idea though and probably works for long cooks of a single type/piece of meat like butts or brisket when there is minimal opening of the lid.

Quote:
Originally Posted by Hanasdaddyo View Post
I suffer from short lead syndrom....
Pretty sure there are some lead enhancement products around. Probelatis, Tempzyte, 4xL (Ladies Love Long Leads). Check your email, I am sure you have been contacted already.

Seriously though, I do know Maverick makes an extended probe. Not sure about other manufacturers.
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Old 08-28-2010, 01:15 PM   #6624
Jackal
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[QUOTE=chaddie;1382174]
Quote:
Originally Posted by Jackal View Post
Guess I should have used a ZEP barrel with PVC intake instead of going all crazy with the stainless hardware eh?. Is there an oversized "BDS" thread somewhere?

My most humble apologizes. I didn't mean to put your build down. I was just kinda sayin the simple uds method really works very well!
No worries man.

Got 2 8 lb. shoulders on injected with apple juice and my rub, as well as 4 slabs of spare ribs. Wow the meat really knocked the sails out of this SOB. It peaked out at 205 deg. with intakes closed. Had to open them 1/2" to get 230, 3/4" for 240, and 1" for 250. Sailing along nicely.


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Old 08-28-2010, 01:44 PM   #6625
Meat Burner
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sjm, just trying to help a brother here. Be very careful using the exhaust to control temps on a UDS. You can get a bitter nasty flavor when you choke the smoke down inside. Controlling the burn cleanly with the intakes might be a better option.
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Old 08-28-2010, 01:50 PM   #6626
Jackal
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Quote:
Originally Posted by Meat Burner View Post
sjm, just trying to help a brother here. Be very careful using the exhaust to control temps on a UDS. You can get a bitter nasty flavor when you choke the smoke down inside. Controlling the burn cleanly with the intakes might be a better option.
Thx for the tip.
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Old 08-28-2010, 02:47 PM   #6627
Paul B
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I just drape my temp probe wires over the side of the barrel and put the lid on. Never have had a problem, no worries about wires out the exh. holes and how to remove the lid.

Guys, keep it simple..........

Paul B
SS UDS
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Old 08-28-2010, 04:49 PM   #6628
Skidder
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Ok I just gotta pipe in here. Dang guys it's only cooking. You shouldn't have any problem if you built it correctly and you shouldn't have any problem with the probe leads if ya follow the directions here. Good luck on all your smokes. I have never had a problem but I followed the directions here.
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Old 08-28-2010, 05:09 PM   #6629
blackdog043
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Quote:
Originally Posted by sjm845 View Post
I made the switch to lump today and am having some trouble with my temps. First off...lump is much hotter than the briqs! I also find that it heats much faster but also responds to decreases much quicker too.

My normal setup to keep 250 is 1 intake open (1 inch) and ball valve about 1/8 inch with full weber daisy wheel exhaust. That setup had me at 320 on lump early this morning at 50 outside!

After fighting for a while I think I have it figured out. Now I'm about 90% open on the hole intake and 50% on the exhaust wheel. It's amazing how much playing with the exhaust makes a difference with lump...never like that when I use briq's.

Anyone have any experiences like this or tips to working with this stuff?
I use lump all the time. Don't use the exhaust for temp control leave it wide open, only use the intake. I use magnets to cover my intakes. Depending on the weather sometimes I only have 1 hole open halfway to hold 250. Just make small adjustments till you get it settled in.
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Old 08-28-2010, 07:45 PM   #6630
Hanasdaddyo
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Default Next Project

The beauty of it is that the Weber lid fits perfectly. I'm breaking the $$ rule with this one but I'm okay with that.
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File Type: jpg ss drum.jpg (34.6 KB, 691 views)
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Weber Silver B (collecting cobwebs)
[COLOR=orange]Orange Thermapen[/COLOR]
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Last edited by Hanasdaddyo; 08-28-2010 at 08:10 PM..
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