喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 09-26-2009, 09:06 PM   #1
Kickback BBQ on Guam
On the road to being a farker
 
Join Date: 07-15-09
Location: Mangilao, Guam
Default HELP UDS not staying hot enough

I finally finished the first of many UDS builds and did a test run last night. I'm not getting the consistent temperatures that everyone raves about. I closed the first hole at 200 and the second at 220. The temp went up to 235 and stayed there for about 45 min. Then it started to drop and would not maintain heat. I built the drum using the KISS instructions that were posted. The basket is pictured below. The lid is a removable drum lid with the large bung removed.DSC00016.jpgDSC00017.jpg
__________________
Let the smoke roll, I've got all day........
Kickback BBQ on Guam is offline   Reply With Quote


Old 09-26-2009, 09:09 PM   #2
txschutte
Quintessential Chatty Farker
 
txschutte's Avatar
 
Join Date: 08-02-07
Location: Cozad, Nebraska
Default

Open the intakes. Drums soetimes have a mind of their own. You will try in futility (Mrs tx's word of the day) to maintain a perfect 235*, when the drum insists on 242*. Dial it in close, when it settles in, let it roll. The weorst thing you can do is keep farking with it. You'll spend all night chasing your tail.
__________________
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers

If you really care about this place, you'll show some respect for it.


Your beard is so stupid, it took two hours to watch 60 Minutes.
txschutte is offline   Reply With Quote


Old 09-26-2009, 09:11 PM   #3
Kickback BBQ on Guam
On the road to being a farker
 
Join Date: 07-15-09
Location: Mangilao, Guam
Default

True enough
Are the holes in the basket big enough?
__________________
Let the smoke roll, I've got all day........
Kickback BBQ on Guam is offline   Reply With Quote


Old 09-26-2009, 09:28 PM   #4
txschutte
Quintessential Chatty Farker
 
txschutte's Avatar
 
Join Date: 08-02-07
Location: Cozad, Nebraska
Default

Sure they are. Looks like agreat basket to me. Lump or charcoal?
__________________
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers

If you really care about this place, you'll show some respect for it.


Your beard is so stupid, it took two hours to watch 60 Minutes.
txschutte is offline   Reply With Quote


Old 09-26-2009, 09:39 PM   #5
Kickback BBQ on Guam
On the road to being a farker
 
Join Date: 07-15-09
Location: Mangilao, Guam
Default

Quote:
Originally Posted by txschutte View Post
Sure they are. Looks like agreat basket to me. Lump or charcoal?
Charcoal and seasoned wood. Mostly charcoal.
I'm starting it up again right now so any input is appreciated
__________________
Let the smoke roll, I've got all day........
Kickback BBQ on Guam is offline   Reply With Quote


Old 09-26-2009, 09:57 PM   #6
txschutte
Quintessential Chatty Farker
 
txschutte's Avatar
 
Join Date: 08-02-07
Location: Cozad, Nebraska
Default

Open 1 intake, and the others about 1/3. Use the 1/3 open intakes to make temp go up or down. Give about twenty minutes after moving intakes for a decent result.
__________________
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers

If you really care about this place, you'll show some respect for it.


Your beard is so stupid, it took two hours to watch 60 Minutes.
txschutte is offline   Reply With Quote


Old 09-26-2009, 09:59 PM   #7
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Default

Kickback, you only need about three fist sized chunks of wood at the most. The rest needs to be lump or briqs if you want to maintain long consistant temps. Are you using quite a bit more wood than that?
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Old 09-27-2009, 08:17 PM   #8
Kickback BBQ on Guam
On the road to being a farker
 
Join Date: 07-15-09
Location: Mangilao, Guam
Default

Quote:
Originally Posted by txschutte View Post
Open 1 intake, and the others about 1/3. Use the 1/3 open intakes to make temp go up or down. Give about twenty minutes after moving intakes for a decent result.
On my first one I copied the three 1" hole/ 2 caps one valve and it doesn't seem to work for me. The next one will be 1 cap and 2 1/2" ball valves for adjustments. We got it finished and the food was good but it was far from easy. We like to poke the fire any way so it really wasn't that big of a deal. We cooked a beef roast for the meat filler in our trial run for the chili cook off next weekend. It turned out really good and fell apart in slivers in the chili. The ribs were glazed with a beer and apple sauce glaze that tasted great but the texture left something to be desired. As always the ABT's rocked.DSC00018.jpg

DSC00019.jpg

DSC00022.jpg

DSC00024.jpg
__________________
Let the smoke roll, I've got all day........
Kickback BBQ on Guam is offline   Reply With Quote


Old 09-27-2009, 08:55 PM   #9
jeffjenkins1
Babbling Farker

 
jeffjenkins1's Avatar
 
Join Date: 03-01-08
Location: Akron, OH
Default

Looks awesome!

Jeff
__________________
You do what you have to do, so you can do what you want to do!
Ole Hickory Ultra Que 2
18" WSM
18" Weber OTS
Primo Oval XL
NB American Gourmet offset smoker
UDS
Big Chief Smoker
Turkey Fryer
jeffjenkins1 is offline   Reply With Quote


Old 09-27-2009, 10:27 PM   #10
Rookie'48
Quintessential Chatty Farker

 
Rookie'48's Avatar
 
Join Date: 11-12-06
Location: Des Moines, Iowa
Default

Quote:
Originally Posted by txschutte View Post
Give about twenty minutes after moving intakes for a decent result.
Words of wisdom right there! My drum likes 20 to 30 minutes (about one beer's worth of time ) to get settled in after an adjustment.
__________________
Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club
Judge Number 6 competition BBQ team

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
Rookie'48 is offline   Reply With Quote


Old 09-27-2009, 10:31 PM   #11
Kickback BBQ on Guam
On the road to being a farker
 
Join Date: 07-15-09
Location: Mangilao, Guam
Default

Beer quarter adjustment intervals. I like the sound of that.
__________________
Let the smoke roll, I've got all day........
Kickback BBQ on Guam is offline   Reply With Quote


Old 09-28-2009, 02:24 AM   #12
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Default

Quote:
Originally Posted by Rookie'48 View Post
Words of wisdom right there! My drum likes 20 to 30 minutes (about one beer's worth of time ) to get settled in after an adjustment.
Sandbagger!
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Old 09-28-2009, 02:31 AM   #13
Hugh Jorgan
is One Chatty Farker
 
Hugh Jorgan's Avatar
 
Join Date: 07-14-09
Location: Metrolina
Default

Nice grub.
__________________
Hot Rod Hog Cookers Association, Charter Member, President
Hugh Jorgan is offline   Reply With Quote


Old 09-28-2009, 02:56 AM   #14
ipls3355
is one Smokin' Farker
 
ipls3355's Avatar
 
Join Date: 04-27-07
Location: Mattoon, IL
Default

I had trouble getting temps up at first. Then I doubled my intake and exhaust. Now that's done, I see I only needed to increase the exhaust.
__________________
Chris

Crankin out Q on my ECB since 2005
UDS born September, 2007
22" Weber Kettle
18" Weber Kettle
ipls3355 is offline   Reply With Quote


1 members found this post helpful.
Old 09-28-2009, 03:44 AM   #15
Kickback BBQ on Guam
On the road to being a farker
 
Join Date: 07-15-09
Location: Mangilao, Guam
Default

Quote:
Originally Posted by ipls3355 View Post
I had trouble getting temps up at first. Then I doubled my intake and exhaust. Now that's done, I see I only needed to increase the exhaust.
Are you saying that the exhaust was the problem? I'm using the large hole with the cap removed.
__________________
Let the smoke roll, I've got all day........
Kickback BBQ on Guam is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Who else s staying up tonight? (with pron) fat_bastard Q-talk 15 07-04-2010 10:01 AM
Staying Legal The Pigman Catering, Food Handling and Awareness 6 08-20-2009 07:19 PM
Tips for staying up all night for smoking... cayenne Q-talk 18 11-26-2004 05:57 PM

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 07:22 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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