UDS smoking problem - smoking right now!!

How many outlets do you have? Is the ball valve bigger or smaller than the nipple you are closing? What temp is the smoker dropping to with the ball valve open?

No, if you have ever watched Alton Brown. That is how he makes liquid smoke. You should be able to wipe the stuff off with a paper towel and be ok. I smoke at 260 all the time. It may be where your UDS will run, nothing wrong with that you will just have to adjust your cooking times.

When I say outlets I mean the ones that are on top letting the smoke out of the smoker. Do you have a ball valve on one of these also?

If you want to run it at a lower temp you can try and get a something that will cover the pipe coming out of the top, like a flat magnet. Start by covering the pipe about half way and wait 15 minutes and see what happens to the temp.

Good luck with the rest of your cook. Be sure to post pictures later.

Did all of your questions get answered?

Your welcome. Have fun and don't forget the pictures.

you might want to put a defusser plate just above the charcoal basket , could even set a pan of water on it that help lower temp. & catch some of the grease drippings causing the black liquid. start the fire from the top by filling basket 3/4 full then start chimmney 1/2 to 3/4 full when burning good dump on top of basket. scatter 3or 4 palm size wood chunks down thru the basket , leave the top pipe open so it can draw

Make very small adjustments then wait fifteen minutes before making a new adjustment. Good luck.

I had similar temp control issues with my UDS, and what seemed to really help was to make more exhaust holes. This gives you better flow of the heat (letting the heat out). I was in a situation where it would run hot (260-275) and at the same time have lots of white smoke (fire smothered with the inlets closed). Too hot with the fire smothered ? what do do - well by adding more vents I could let the smoke and heat out, allowing more intake, and a better burning fire. Now I get nice blue smoke and can easily keep it around 230.

My lid came with a 2 in hole and a 3/4 in hole. I started just using the 2in, then opened the 3/4 in (some improvement), then drilled two 1in holes I cover with magnets when not needed and added a 4 in nipple on the 2in hole for a chimney. It all works better now, can control the heat and the flow by closing the intakes and 2 drilled out exhaust holes.

Never had a problem with dripping black stuff - was there water in the UDS? can't imagine there would be enough liquid in the meat to cause that..... That points to not enough exhaust as well in my opinion. Good luck !