Real Newbie Problems

[rlic80]

So I won't go too into depth about how I probably should've learned more about fire control since I thought I had the basics down. But this weekend (actually right now), I tried my first smoke on a UDS that I built (solid build I must say --- three 1/2" nipples along the bottom for air flow, one 2" & one 1" hole on the lid for exhaust; an old Smokey Joe grill with lots of drilled in holes for a charcoal basket; etc. etc.).

Anyway, I threw in a few pounds of mesquite chunk with a dozen or so Kingsford Brickettes in the middle to start the fire. Well, I can't seem to keep it going or something.

It smokes well and holds temps great for the first 30min. Then, they plummet and plummet and plummet. I can't quite seem to figure out why. I think that there is enough air coming in and I thought I had built the fire correctly, but why won't it hold? Any thoughts?

I know I have a TON to learn about smoking but I thought for my first smoke I'd atleast get the UDS up to temp. I guess I was wrong. Gonna have to go with my old gas grill/oven method for these spare ribs...

Rob

 

[swamprb]

Don't give up Rob, help is on the way! Check your PM

Brian

 

[jgh1204]

How much room under the fire? Sounds like air flow problems.

 

[rlic80]

jgh, I have the smokey joe kettle sitting on 3 firebricks positioned in a triangle to allow for airflow underneath. I think airflow is very likely a big problem and next time I'm going to set up the smokey kettle on it's metal stands it comes with (i removed them fearing the fire would be too close to the meat (about 20" rather than 24").

As it is, the ribs are still on there. The temps are painfully creeping up to 200 finally (still 20-30 degrees from where I want them). I'll probably let them cook another few hours and see how they come. Then I'll just have to remove them and throw them on the gas grill in a foil wrap so I can actually EAT some tonight.

Thanks so much for the help guys...I read this forum like a bible lately!

 

[jgh1204]

200 to 210 will be good for your ribs. I find they cook faster over the direct heat. So 210 direct equals about 235 indirect. I could be completely wrong, but that is what I am seeing when I do my ribs on the UDS.

 

[rlic80]

Well, it's 4 1/2hours into the ribs and the temps just took a big dive from 190-200 down to 150. The ribs weren't quite done, so I pulled them off the UDS and wrapped them in foil over low heat on my gas grill. I basted them pretty heavily with a nice raspberry vinegar/dr. pepper mix to maintain the moisture as well as add some flavor. I'm thinking an hour or so of that then another 30min to sit.

I'll post some pics later tonight with the various stages.

Thanks guys

 

[smooookin]

the UDS's i have built all have 1 in nipples in the bottom. i dint know about the smoky joe as a fire box as we have built all of ours our of a 14 charcoal grate and expanded sheet metal, putting the grate 2 1/2-3 inches from the bottom. this allows me to go 8 inches from the top and gives me 23 inches to the grate.

i can usually control temps with a ball valve on one of the nipples, sometimes i remove one other cap. On the tops side i have a 2" elbow and a one inch plug. if the temps go a little low I plug the 1 in hole if they get a little high i keep both holes open.

keep workin at it, it's worth the effort.

 

[keale]

Hows it going? Did Brian fix you up? What was the problem?

I was reading your post, and you mentioned you put a "couple" of lbs? Maybe, correct me if I'm wrong, thats a too little coals, and that when you put the chimmeny in, temps hold good,for a while than all your coals burn off? Air flow sound like a problem also...I had trouble for a while also, don't give up!
Listen to what Brian tells you, he was one of the guys that put me back on the right track...
Let us know what happens?!!

 

[icemn62]

He must be eating, I have been wondering as to updates as well.

 

[rlic80]

Well...I may have had my share of problems. And this was far from a perfect (or in my opinion a satisfactory) cook; but damn the ribs were mighty tasty.

Here is what they looked like at hour 4 on the UDS. Temps were at 150 and dropping and we wanted to eat before midnight, so I pulled them off right after I took this pic:

I then took them over to my preheated gas grill wrapped with foil so that I could continue to grab some flavor from them while finishing the cook. I sprayed and poured my raspberry vinegar/dr. pepper mix on to them and let them sit on low heat for a while. When they seemed done, this is what I got:

The internal temps read 160, so I took them off the heat and let them sit in the foil (covered) for another 30 min or so.

They were quite tasty and incredibly juicy. I just wish I had been able to complete the cook on the smoker (preferably without any foiling either). Next weekend I'm going to do the same exact cook (along with a pork butt or maybe some beef ribs) and try adjusting the air intake and charcoal basket positioning. I also think I'll use a LOT more briqs and a couple pounds of lump around it rather than the less briq/lump technique I took this time around.

Oh yeah...here is a pic of my charcoal basket after I took the ribs off. Maybe this can give you some better indication of what I did wrong. I see that a lot of the lump barely burned through at all, so perhaps my positioning/ratios were off??? I dunno...atleast all this is a blast (and a tasty treat) to learn.

 

[jgh1204]

Looks like the ash from charcoal choked out the fire.

 

[keale]

Unless that basket has more holes than metal, than its alright. You need to make a basket with either a spare grill,or expanded metal. I made mine w/o welding, and used expanded metal and for the "basket" part I used real soft expanded metal, the kind they use for drywall, My homedepot doesn't carry the thick gage expanded metal. Used stainless tie wire.
Here are some pics, (if Brian, has not sent it to you already)
hope this helps!

 

[91vw03]

Try putting the grate on the smokey Joe and the coals on top of the grate. Looks like the ash is choking out the fire.

 

[rlic80]

Thanks so much for the replies. I think that the basket and charcoal amount/ratio is where the problem was. I am definately going to try something different in that aspect this weekend when I smoke up again.

Keale, about how tall is your basket part?

As I said in my first post, I need to learn more about fire control and I think the biggest thing I need to learn overall is HOW MUCH charcoal and/or wood to use. Cause I honestly just eye-balled it based on images I've seen here in these forums.

 

[smooookin]

my baskets are 12 inches, grate is 2 1/2-3 inches off the bottom. i fill usually about 3/4 full with lump and wood and will burn for way longer than needed.

 

[keale]

my basket is 9 in. high and about 15 in. wide. Its also about 3 in. from the bottom, the basket rests on the pipe nipples.
I use about 8-10 #'s of briquets...way more than enough, it burns 18 hrs at 230*.

 

[jgh1204]

rlic, the amount of charcoal does not matter too much. I can put in 5# or 10# and get the same temps by adjusting airflow. For ribs, I would put in about 5# of unlit charcoal in my basket and pushed to one side. Then, I dump about half a chimney of lit coals next to the pile. I put my wood chunks on top of that.

One thing about the UDS I have learned, you cannot peek! Totally screws up your air and temps.

The other thing that has helped me is that I went and bought a Weber 22" Kettle and use the lid for it on the UDS.

 

[swamprb]

rlic, the amount of charcoal does not matter too much. I can put in 5# or 10# and get the same temps by adjusting airflow. For ribs, I would put in about 5# of unlit charcoal in my basket and pushed to one side. Then, I dump about half a chimney of lit coals next to the pile. I put my wood chunks on top of that.

One thing about the UDS I have learned, you cannot peek! Totally screws up your air and temps.

The other thing that has helped me is that I went and bought a Weber 22" Kettle and use the lid for it on the UDS.

I agree with jgh1204 with one exception, not that I'm peeking, but I do turn and spray the meats and doing so will cause my temps to rise. Granted I'm not using pipe nipples and ball valves but after the temps are stabilized and cruising my vents are plugged most of the cooks.

You might want to raise the coal grate on the Smokey Joe, cut out a section or add more air holes.

Here is one using an 18.5" kettle

Weber lids are nice too!

Adding a charcoal ring might help also, this comes in handy for short cooks

Get a weed torch from Harbor Freight

Brian

 

[keale]

Brian, what are you using instead of pipe nipples?

I've been thinking about a door, to put on the UDS, any ideas?
Bigmista, Model maker..., how did you make your doors airtight? and what hinges did you use?

 

[Transformer BBQ]

maybe a personal thing... but don't cut you ribs till they are done... triming the sides, a slab... fine, but don't 'french' tham like a rack of lamb.

Personally on ribs I think it exposes too much surface area and can dry out the meat.

just my experience.... take it or leave it.