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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 05-17-2008, 05:41 PM   #1
Hook_Line_and_Sinker
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Default UDS Dome temp 180 can't get temp up or down

I've tried with all the vents wide open , and closed no change!

what could be the issue?

I have @ 9 lbs of Kingfords in there - do I need more ? or less?








hell I haven't even lit the charcoal yet .....

OK the real question IS with 110 degree outside ambient air @ 15% humidity ---
what do I need to consider before firring off the week end cook?
Do I need to add moisture ? a water pan or misters around the patio to get more ?

should I start with very few lit coals so as not to over shoot the temps?
how can I begin to maintain temps when the drum empty and unlit is already at my throttle down set point

proposed cook was / is small 5 lb chuckie for dinner @ 3 hours needed on
a butt over night , and ribs for Sunday and a pair of turkey legs sometime in there for during the week lunches
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Unread 05-17-2008, 06:52 PM   #2
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If your reading the thermometer built into the lid it could be affected by direct sunlight or picking up heat transfered from the metal around it. Try putting a probe of a digital at grate level and see if it reads the same as the dome.
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Unread 05-17-2008, 07:11 PM   #3
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Fire it up as normal. First put cool rag on stem of thermometer and make sure not stuck.
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Unread 05-17-2008, 07:30 PM   #4
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Get a new thermo. Start with a few lit coals and perhaps reduce the load of fuel you have in there. There is no need to add water to a UDS. I find that in warmer weather temps can get up there quickly.

Most of all don't over think it.
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Unread 05-17-2008, 09:33 PM   #5
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110? And I was thinking that I'm miserable with it 90 in the house!! HAHAHAHA, oh well, I guess I'll change my thinking to how cool it is here!

Light it up and try hanging the probe of a remote down to grate level. Might try a deep fryer thermometer too since they have a looong stem on them.
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Unread 05-17-2008, 09:55 PM   #6
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thanks I did the delay ( plan B ) waited until the sun want on the smoker anymore and nearly down then started

ditched the butt ( freezer mod)

iced more beer - dinner will be late

so the outside dry air will not be a problem seems to be the feeling I'm getting from the brethren - thanks everyone

yes I plan on ordering a couple therms from spicewine they look like the best bet in adjustable ones with well defined smoke / grill range zones
does anyone know if they are a mpt and whether i can use a fitting to make them removable?

the candy therm I'm using is still very close - but not the best for the long run
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Unread 05-18-2008, 03:39 AM   #7
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The thermo just goes through a hole and is held in place with one nut only done-up finger tight. Why do you want it removable? Being that the stem is 2 or three inches long adding a fitting would only take you furthrt out of the center.
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Unread 05-18-2008, 04:31 AM   #8
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If you cut(hole saw) a 7/8 hole in sheet metal (drum) you can coax it it screw in and then use conduit nut that comes with it.
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Unread 05-19-2008, 12:30 AM   #9
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I was considering mounting a brass or black pipe fitting * so that the therm would be removable and possibly used on more than one rig - get by mod

mount the bushing with an electricians nut and thread in the therm , also makes for quick accuracy checks

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Unread 05-19-2008, 01:18 AM   #10
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Hell if you want interchangable and accurate jump your fence and go to Harbor Freight. Get a digital Cen-Tech thermometer like the one Mista uses in this video. (can't locate it on website but they have it.) You can get probes off e-bay pretty cheap. But a dial gauge is nice for when you are across yard you get a quick reference if you "Clock it".
http://video.google.com/videoplay?do...P3qeC5CQ&hl=en
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Unread 05-19-2008, 03:32 AM   #11
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I was cooking on my Large Drum at a comp Saturday, using lump in direct sun (93* in the shade!) and on hot pavement and had my pit probe, a lid temp and a meat probe at the grate and I could not get it below 300* with all three vents plugged! I was FREAKING OUT! I was sure my trimmed thighs were going to be a disaster, I was planning on longer cook with more smoke. I wasn't impressed but the Judges must have liked them.
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Unread 05-19-2008, 03:50 AM   #12
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Quote:
Originally Posted by Hook_Line_and_Sinker View Post
I've tried with all the vents wide open , and closed no change!
what could be the issue?
I have @ 9 lbs of Kingfords in there - do I need more ? or less?

hell I haven't even lit the charcoal yet .....
yea it has been hot
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Unread 05-19-2008, 06:52 AM   #13
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Come on out to Michigan........38 degrees!
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Unread 05-19-2008, 09:19 AM   #14
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Hey HLS what happened next ? Any more pron ?
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