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Unread 03-01-2009, 09:00 PM   #1
mfdfyrecaptain
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Default uds sensor placment

I have been cooking on my uds's the last few weeks and have a question. on one there is just the temp gauge on the side and the other two have redi check sensors.

where do most ppl place their sensors, in the center or the sides. I really am trying to figure out how to get and even heat and cook. i have considered making the charcoal basket the same width as the rack like in one of the mods and light it in the corners to give a more even heat.

I am using these uds's for a comp rib cookoff in may and need to even the heat out better. any advice would be welcomed.
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Unread 03-01-2009, 09:15 PM   #2
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Take readings with the remote sensors stuck THROUGH a potato. Most drums will be 5 to 10 degrees warmer in the center of the rack vs near the outside of the rack. Just their nature. Then you can measure that against a side mounted thermometer as may be about 25 - 30 difference there.
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Unread 03-01-2009, 09:21 PM   #3
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IMO, your not going to "even" out the heat in a drum. Many have tried and most have failed.
Set your probe in the center and compare that to the side reading and then you'll always know about what the center temp is.

I've done well with ribs on the drum, good luck!
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Unread 03-01-2009, 09:24 PM   #4
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i have done that and it is a large difference. cooked a large brisket and the cent read 195 but the ends 183. cook another one it did the same. a small brisket cooks more evenly but that is not what i am cooking reg.

the center temp was 235 and the side temp gauge was 180. again i need to find out what i can to improve the temp to be more evenly distributed
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Unread 03-01-2009, 09:27 PM   #5
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has anyone made the charcoal basket 22.5 and then lit just the top layer to get a more even heat? if so how did it work out and what are any things you learned that may be of help.
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Unread 03-01-2009, 09:30 PM   #6
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Thumbs up Good Advice!

I'm pretty much in Bubba's camp on this one.
Good advice in my opinion.
I also use the potato to hold the probe just slightly off the grate,
that works well and the tater usually is pretty tasty too. :)

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Originally Posted by Bbq Bubba View Post
IMO, your not going to "even" out the heat in a drum. Many have tried and most have failed.
Set your probe in the center and compare that to the side reading and then you'll always know about what the center temp is.

I've done well with ribs on the drum, good luck!
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Unread 03-01-2009, 09:36 PM   #7
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so if you need 235 for a cook do you look for the center temp to be 235 of the side temp to be 235?
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Unread 03-01-2009, 09:37 PM   #8
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Quote:
Originally Posted by mfdfyrecaptain View Post
has anyone made the charcoal basket 22.5 and then lit just the top layer to get a more even heat? if so how did it work out and what are any things you learned that may be of help.
If you lite the whole top layer, you'll have about 500* at your cooking grate.
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Unread 03-01-2009, 09:43 PM   #9
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Quote:
Originally Posted by mfdfyrecaptain View Post
so if you need 235 for a cook do you look for the center temp to be 235 of the side temp to be 235?
That is up to you. For me, I want the know what the center temp is. The outside will always be a little cooler but it is consistant. Like Bubba said, you don't want too much lit coals on top or you will have a hot fire that is hard to get back down on a UDS.
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Unread 03-01-2009, 09:45 PM   #10
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sry i meant that light a few coals in 4 places on the edges and allow it to do as usual and control the burn with the intake.
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Unread 03-01-2009, 09:45 PM   #11
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Quote:
Originally Posted by mfdfyrecaptain View Post
so if you need 235 for a cook do you look for the center temp to be 235 of the side temp to be 235?
Center, then place meat accordingly.
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Unread 03-01-2009, 09:56 PM   #12
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[QUOTE]IMO, your not going to "even" out the heat in a drum[QUOTE]

I smell a challenge :) tink tink tink
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Unread 03-01-2009, 09:57 PM   #13
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I don't think lighting the charcoal on one end or the other is going to affect the performance much. If you build a charcoal basket as big as the barrel then you are going to seriously affect the airflow.

You may want to consider the exhaust placement rather than the fire itself.

I use a Weber lid. I like the rounded lid. Some folks like 8 small holes drilled in the top. Some like The 2" pipe sticking out of the bung.

I always set my exhaust opposite my air intakes. ( so to speak ). Just makes sense to me.

As far as tracking temps go........Pick one. I have been measuring temps on my uds from the dome on the last several cooks. I also know that the grate is about 10 deg hotter. I am going to swith on the next cook and measrue temps just below the grate because I feel that the grate temp is what is more important. When I do that, I am not even going to measure temps at the dome.

A wise man said take your expert advice from one expert at a time.
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Unread 03-01-2009, 09:58 PM   #14
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[quote=mfdfyrecaptain;867003][quote]IMO, your not going to "even" out the heat in a drum
Quote:

I smell a challenge :) tink tink tink
By all means bro!

I tried it, makes the drum burn inefficently, defeats the purpose.

YMMV
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Unread 03-01-2009, 09:59 PM   #15
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Thumbs up Good Luck!

Please post your efforts, there are a bunch of people that will be interested.
I typically purchase meat that is thicker at one end that the other.
I haven't noticed a problem.

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[quote=mfdfyrecaptain;867003][quote]IMO, your not going to "even" out the heat in a drum
Quote:

I smell a challenge :) tink tink tink
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