View Full Version : Trying not to freak
medeloach
07-23-2014, 09:05 PM
I just loaded my UDS with 4 butts - 30 lbs total - and the ambient temp has settled in at 216. It was at 235 before I loaded it. I'm hoping the drop is merely due to loading the smoker with semi cold meat. (I let them sit at room temp for a good hour.). I'm wondering if I made a mistake in using the terra cotta diffuser. It's worked like a charm every time before. Of course, I've always had it sitting on the bottom rack and this time I have it sitting atop the fire basket. There was a good 2-3" separation from the top of the basket and the pile of charcoal...so I don't think it would be due to poor air flow.
Oh, and I'm running with all 4 vents wide open.
Please black Betty...come up to temp so I can put this kid to bed...
Roast Beast
07-23-2014, 09:09 PM
Seems normal to me. That much cold meat is naturally going to drop the temperature.
Fwismoker
07-23-2014, 09:15 PM
The fire will take...It's important to get the fire stoked up and up to temp before putting a big piece of meat on. The pot wasn't needed though
It'll catch up heat though, just give it time.
medeloach
07-23-2014, 09:27 PM
So I have an IQue 110, but I lost the AC adapter that came with it. However, I just happened to try the adapter that came with my Yankee Flipper (love that thing...very entertaining) and it worked. So I installed that and fitted the hose over the 1" nipple in the front of the UDS. It's already over 220 now. Will let it run for a while and then tweak the setting until it settles in at 225-240. I'm using my igrill to monitor the ambient temps. We shall see. In any case, I'm betting I don't get much sleep tonight.
pjtexas1
07-23-2014, 10:00 PM
Only one of us would run $500 worth of tech on a $90 cooker and think that it was normal:wacko:
medeloach
07-23-2014, 10:03 PM
Only one of us would run $500 worth of tech on a $90 cooker and think that it was normal:wacko:
LOL - I hear ya. What can I say? I love bbq! It's been my hobby for a few years now and ice picked up a few gadgets over the years. My wife is very good and shielding her rolled eyes every time an amazon package shows up.
pjtexas1
07-23-2014, 10:09 PM
LOL - I hear ya. What can I say? I love bbq! It's been my hobby for a few years now and ice picked up a few gadgets over the years. My wife is very good and shielding her rolled eyes every time an amazon package shows up.
We are all in the same boat. We can make any purchase sound reasonable if it relates to bbq.
Fwismoker
07-23-2014, 10:14 PM
There's no better gadget then a slider vent or ball valve! They never fail, don't need electricity and once the pit settles in it's on auto pilot.
Oh..and cook that thing hotter, 300* is just about perfect for a UDS.
pjtexas1
07-23-2014, 10:24 PM
I have 2 Mavericks but I don't have a cooker I can't control the temp on or i would probably have an atc.
medeloach
07-23-2014, 10:32 PM
At 261 degrees right now. The IQue keeps toggling between red (meaning too hot) and blinking green (meaning too cold). Fan is turning on and off, so I 'spect it's good to go for a while.
By the way, I have ball valves on two of my inlets, but they're wide open right now. Still learning how to control the temps on this thing.
Ya know, I was talking to some guys at work today who have a pellet smoker that bought at Cabelas. They swore by it. Said the thing set them back $500+. I intend to show them what a $100 UDS (albeit with some accoutrements) can do. No pressure!
Fwismoker
07-23-2014, 10:38 PM
At 261 degrees right now. The IQue keeps toggling between red (meaning too hot) and blinking green (meaning too cold). Fan is turning on and off, so I 'spect it's good to go for a while.
By the way, I have ball valves on two of my inlets, but they're wide open right now. Still learning how to control the temps on this thing.
!
If you're using the IQ then CLOSE every other vent! The only air going into it should be from the IQ.
retired trucker
07-23-2014, 11:07 PM
All that cold meat placed next to or near the temp probe will give you a lower reading until the meat begins to cook. Not to worry, it will balance out.
Also, if your ball valves are not full size, they will restrict air flow. For example, if they are 3/4 inch valves, they should open with a full 3/4 inch opening. Some cheaper ones open with a smaller opening. Not a big problem, but I found out that my original valves were not a full 3/4 inch when opened.
Blessings, :pray:
Omar
AaronPo
07-23-2014, 11:25 PM
I truly don't understand using multiple 100's of dollar electronics on the UDS, these things are set it and forget it accurate. I did an overnight 9 hour brisket cook and it didn't budge once the whole cook checking it every 3 hours or so..
retired trucker
07-23-2014, 11:57 PM
I truly don't understand using multiple 100's of dollar electronics on the UDS, these things are set it and forget it accurate. I did an overnight 9 hour brisket cook and it didn't budge once the whole cook checking it every 3 hours or so..
??? :mrgreen: :tape:
Blessings, :pray:
Omar
medeloach
07-24-2014, 01:43 AM
I truly don't understand using multiple 100's of dollar electronics on the UDS, these things are set it and forget it accurate. I did an overnight 9 hour brisket cook and it didn't budge once the whole cook checking it every 3 hours or so..
Ordinarily I'd agree with you, but I'm trying to hit a specific time for everything to be done. I want to pull everything off right before heading to work to ensure 1.) I'm not late for work, and 2.) it's still hot, and 3.) it's done (not over or under-done). Right now, I'm at 170 internal temp and ambient I hovering at 251 - after closing down the other vents as the poster above suggested. Am hoping it stalls for a good while and my ambient temp settles in a bit lower...so I can get a little more sleep.
RolandJT
07-24-2014, 02:38 AM
I did 2 butts 1 picnic and 1 lamb shoulder recently in my WSM.
Temp went from 225 to around 205 at the low point. It picked back up in a reasonable amount of time.
I think simple physics is your explanation.
medeloach
07-24-2014, 06:41 AM
Well, I woke up at 6 am and the butts had plateaued at 173 deg. No time to crank up UDS hotter, so I had to wrap them and throw them in the oven at 325. The crust tasted amazing! Now I'm waiting for them to probe like buttah. Will post pron when I pull them out.
medeloach
07-24-2014, 07:03 AM
And the story begins following the return from a small grocery store in Columbus, OH...
http://i8.photobucket.com/albums/a34/tygur90/cooking/F0D63C31-2128-43A8-84EF-A2DDA6A7BFD1_zps7ot0fxjv.jpg
http://i8.photobucket.com/albums/a34/tygur90/cooking/04028C9B-996E-4F29-8ADA-F01D524EBA94_zpsvuequewr.jpg
http://i8.photobucket.com/albums/a34/tygur90/cooking/6D10639B-D63A-434A-8C5A-18822E42DBD3_zps5e422fgd.jpg
http://i8.photobucket.com/albums/a34/tygur90/cooking/F1BCA8EB-32D1-4470-8462-0F33BA706F8C_zpszevrodil.jpg
My little princess getting into bbq at early age!
http://i8.photobucket.com/albums/a34/tygur90/cooking/0DE46A4F-42B4-4214-A260-E969735AE734_zpsjqmhsf2a.jpg
http://i8.photobucket.com/albums/a34/tygur90/cooking/AE17B9F8-6152-4AC9-9019-E22A5D209A1C_zpsraxbio8u.jpg
She's getting the hang of it...
http://i8.photobucket.com/albums/a34/tygur90/cooking/C2EDEFB2-1D6E-47C3-969E-FA7D43210B15_zpsdfbsde77.jpg
Now she's really getting into it
http://i8.photobucket.com/albums/a34/tygur90/cooking/B8C8545D-4B1A-4973-947B-47F74A32F4ED_zps31woprey.jpg
Getting starter coals going
http://i8.photobucket.com/albums/a34/tygur90/cooking/34D02367-EFA2-4837-A3A9-5E9BE7C3E1EC_zpseif3vudd.jpg
Whole bag of KBB in the fire basket with 10 chunks of hickory (not shown)
http://i8.photobucket.com/albums/a34/tygur90/cooking/DE92C269-69F9-4311-991C-11224A72A759_zpshmfphylx.jpg
Into the smoke they go:
http://i8.photobucket.com/albums/a34/tygur90/cooking/A0968142-DE1B-448A-8759-47AD4794A57F_zpsfh4laxjb.jpg
And a way we go!
http://i8.photobucket.com/albums/a34/tygur90/cooking/5BA4FF53-B5A8-4907-A13D-B3126D475618_zpsos1t9czx.jpg
Three butts ready and one still cooking
http://i8.photobucket.com/albums/a34/tygur90/cooking/0D6ABB2B-48DC-4B11-B026-4F677FDC0077_zpsxfksjlbj.jpg
http://i8.photobucket.com/albums/a34/tygur90/cooking/6047F798-70C7-42FC-A33E-E42FF021911C_zpsr7xtajwc.jpg
Wife told me the house smelled pork-a-licious this morning.
pjtexas1
07-24-2014, 07:34 AM
Butts look great. Glad it all worked out.
NickTheGreat
07-24-2014, 08:22 AM
I did 6 butts (almost 50 lbs) last summer in my WSM. Yes, I got them all to fit. But I had trouble getting enough air to the fire. I had to prop the door open and even then it was tough.
Glad yours turned out okay!
viking72
07-24-2014, 09:20 AM
So I have an IQue 110, but I lost the AC adapter that came with it. However, I just happened to try the adapter that came with my Yankee Flipper (love that thing...very entertaining) and it worked. So I installed that and fitted the hose over the 1" nipple in the front of the UDS. It's already over 220 now. Will let it run for a while and then tweak the setting until it settles in at 225-240. I'm using my igrill to monitor the ambient temps. We shall see. In any case, I'm betting I don't get much sleep tonight.
I truly did not know it was legal to flip Yankees :clap2:.
Why would you need an adapter to do it?
Later,
Doug
medeloach
07-24-2014, 06:00 PM
I truly did not know it was legal to flip Yankees :clap2:.
Why would you need an adapter to do it?
Later,
Doug
LOL! It's actually a motorized bird feeder that flips squirrels off whenever they try to scarf down seed. I love watching those little mothers flip off and smack the tree. I gotta give em credit though - they are persistent. :heh:
viking72
07-24-2014, 06:52 PM
My visual was way different.
Later,
Doug
hogs122
07-24-2014, 06:59 PM
How'd they taste? I'm always a little skeptical of the "tender & juicy" packaged meats, as the brine solution typically has a relatively high salt content.
Nvoges
07-25-2014, 07:40 AM
Morning neighbor, how did they turn out?
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