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View Full Version : First UDS Chicken Cook (Not Good)


Cliff H.
10-26-2007, 09:17 PM
I smoked two BCC's tonight on a tight schedule. I should know by now not to plan BBQ around a tight schedule.

All started well. Two chickens went on at 5:00 ( right on time). I don't mess around with chicken so I ran the temps between 275 and 290 for three hours.

The UDS did not want to maintain higher temps. This is good for butts but bad for chickens.

I only started with 1/2 of a wsm ring full of lump and two hickory chunks. The chickens broke 140 right on schedule but then they stuck at 155 for atleast 45 min. The temps kept wanting to fall to 255-260. I finally opened the vents all the way and the temps still would not go above 270.

I finally decided to finish in the oven. Once the chickens were off the uds temps went straight up to 310. It is empty now and holding 275.

What up ?

motley que
10-26-2007, 09:24 PM
maybe not enough lit to start, or the airflow wasnt sufficient to keep the temps. you probably got a temp spike from removing the lid.

Bigmista
10-26-2007, 09:35 PM
How do you keep the ash away from your coals?

Brian in So Cal
10-26-2007, 09:39 PM
How do you keep the ash away from your coals?

Bigmista, Love your new Avatar.

MT4Runner
10-26-2007, 11:35 PM
How many/what size vents on the bottom?
Weber lid?

Cliff H.
10-27-2007, 12:24 AM
I have two 1" intakes.

I am using four 1" black iron couplings for feet to support charcoal grates.

I started this cook with only a few lit chunks of lump.

I am using a Weber lid but it is not sealing as tight as the next uds is going to.

In the future I am going to anticipate the chicken dropping a lot of fat in the coals. I feel that this was some of if not all of the problem. I was using empty bcc racks. I think I will use a more full ring of charcoal and use a lot more lit to start with.

The chicken was good. It was not a total loss. I just got my feelings hurt cuz I had to finish in the oven.

http://aycu26.webshots.com/image/31585/2001790654152503962_th.jpg (http://allyoucanupload.webshots.com/v/2001790654152503962)

keale
10-27-2007, 03:35 AM
I really think you didn't light enough coals in the begining.
When I first started I had problems retaining temps of 225*, I found out 2 things, my ring was too big, the charcoal was spread out too much, not high enough, so charcoal had a hard time catching fire, then found out also that not enough air exhaust. Ever since I went higher and a little narrower, no probs, sometimes it works too good, and can't get down below 235* even with everthing closed, just air from the lid comming in.
IMHO!

Meat Burner
10-27-2007, 09:25 AM
Cliff, I had a similar problem with the second UDS and had to have more intake air to keep temps consistant. Sounds like maybe need a little more fuel and get more air coming in. I have 4 intake ball valves in mine. Open all to get to temp and then adjust down from there. I also had to drill a couple more holes in the lid. This lid was a weber knockoff by Pennys and the 4 exhaust holes are a tiny bit smaller. Driller two more 3/4" holes in the top and BINGO!!!!! Works like a charm. Keep us posted because UDS chicken is simply awsome. Good luck!

smooookin
10-27-2007, 09:41 AM
I am thinking that the charcoal grate is too low. Mine is 2 1/2 inches off the bottom of the barrel. I seems that it wouldnt take much at one inch to have enough ash build up to start affecting airflow.

That and maybe not enough lump to start with.

Meat Burner
10-27-2007, 10:09 AM
I am thinking that the charcoal grate is too low. Mine is 2 1/2 inches off the bottom of the barrel. I seems that it wouldnt take much at one inch to have enough ash build up to start affecting airflow.

That and maybe not enough lump to start with.

What he said!

deeque
10-27-2007, 01:36 PM
You probably needed more hot coals to start with. I have (4) 1/2 in. holes for air intake, and (8) 1/2 in. holes in the lid. also (1) bottom hole has a 1/2 in. ball valve used for control and fine tuning.8-)

deeque
10-27-2007, 01:38 PM
Sorry gang made a mistake. thats (8) 1/2 in. holes in the lid.

deeque
10-27-2007, 01:44 PM
(8) in the lid.

deeque
10-27-2007, 01:46 PM
sorry for past post must have pressed the wrong button. trying to correct. thats (8) for lid.

deeque
10-27-2007, 01:47 PM
the number is eight.

Cliff H.
10-27-2007, 07:36 PM
Thanks for the advice folks. I am not giving up for sure. I see an rotise mod coming soon.:wink:

Meat Burner
10-27-2007, 08:00 PM
Cliff, Deeque's been drinking:biggrin: Nothin wrong with that! Don't give up on the UDS, it is a farkin great smoker. Excellent tasting stuff. Still think you may need more intake volume. Just me $.02.

swamprb
10-27-2007, 08:31 PM
Cliff- A weed burner will start the coals and get the drum stabilized in about 10 minutes. When I'm doing short cooks I made a small charcoal ring that will hold a little more than a Weber chimney, heard it holds @6 lbs of briqs and it is usually more than I need to do the cook. My drum has three 3/4" intake holes and other than the initial firing only one remains open depending on the weather conditions.
http://i163.photobucket.com/albums/t310/swamprb/Mem%20WEEKNd/100_1717.jpg
http://i163.photobucket.com/albums/t310/swamprb/Mem%20WEEKNd/100_1718.jpg
http://i163.photobucket.com/albums/t310/swamprb/100_1895.jpg

I do a lot of Beer can chickens without the cans!
You might want to add another intake vent.

deeque
10-28-2007, 06:00 PM
Sorry gang didn't mean to hog up the post.