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FiremanVinny
03-03-2012, 12:47 PM
Got off work this morning and rushed home to fire up my new UDS(first cook). I have a brisket flat and a pork shoulder. I had the temp cruising at 240. Opened the lid and bam the temp rocketed to 375. Its been about an hour but the temp has now settled at 255 with no intakes open(exhaust fully open). If temp keeps slipping I will crack the ball valve.

Things ive learned:
1. get the lid on and off as quick as possible(stated many times on different threads)
2. make an attachment so I can hang my weber lid on the drum.
3. im sure more to come throughout the cook.

Trumanj
03-03-2012, 12:52 PM
Nice, I'm on my second uds cook (1st brisket) keeping steady at 240.

JMSetzler
03-03-2012, 12:53 PM
One thing that will help with the temp spike is to shut down all the air vents for 10 mins or so before you are ready to remove the lid. And, yes, don't let the lid stay off long.

Congrats on the new UDS :) You are gonna love it... I love mine and wouldn't trade it for much of anything...

DaveMW
03-03-2012, 01:05 PM
Building my first UDA now and appreciate the insight. :thumb: Now, let me go see how I can add a hanger for my lid... Thanks again.

Big Bears BBQ
03-03-2012, 01:10 PM
Thanks for the tips I'll be making one soon .....

FiremanVinny
03-03-2012, 01:18 PM
your welcome and good luck.... So the temp creeped down to 230 so I opened the ball valve half way.. been holding at 248 for the last 20 min.

pinkelephant
03-03-2012, 02:14 PM
My first one had leaking around the intakes and I was still getting air in the bottom after closing the intakes. I RTV'd the intakes and no problems now. Your problem was probably leaving the lid off too long

FiremanVinny
03-03-2012, 05:31 PM
internal temp of my brisket is 163 right now.. Havent opened the lid since I threw it on (even though its killing me not to peak). few questions..
When do you usually first check to see if the probe slides in?
Does foil speed up cooking times?

WvSmoke
03-03-2012, 06:16 PM
Foiling will help speed things up. I don't usually start probing until about 185° or so .As far as the temp spiking, you need to close all of the intakes before you open the lid. The drum is nearly airtight so when you open the lid it creates a vacuum that pulls a lot of fresh air into the coals through the intakes. That is what causes the temp to spike.

LoneStarMojo
03-03-2012, 06:28 PM
No need to figure out a way to hang your lid...just hinge your lid and you'll be fine

BluegrassSmoke
03-03-2012, 07:31 PM
Getting ready to build my UDS, so looking forward to using it...have a electric smoker now, works good but can't beat the real coals and wood flavor.....

txschutte
03-03-2012, 07:40 PM
Also, lighting less briqs to start will help with control. 12-15 briqs is all you need to maintain a easy working temp.