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UDS Temp Spikes
- Thread starter Roguejim
- Start date
SmittyJonz
somebody shut me the fark up.
Some guys say they close their intake's prior to opening the lid.
I just tried to have everything ready and had the lid off as short of time as possible and within 30 minutes it would go back down and stable out as before. If I was going to wrap the meat I would have my foil or paper ready on a table or cart next to the smoker take the lid off put the meat on the foil or paper- put the lid back on while I wrapped it -when it was ready to go back on -take the lid off - put meat back on - put the lid back on.
I just tried to have everything ready and had the lid off as short of time as possible and within 30 minutes it would go back down and stable out as before. If I was going to wrap the meat I would have my foil or paper ready on a table or cart next to the smoker take the lid off put the meat on the foil or paper- put the lid back on while I wrapped it -when it was ready to go back on -take the lid off - put meat back on - put the lid back on.
aawa
Babbling Farker
Like Smitty says people will say to close your intakes. I don't even bother with that.
When I go to foil anything. I will have the foil all laid out and ready to go. Then will open the drum and pull off 1 piece of meat and then close it immediately. Repeat process for however many pieces of meat there are. If there is meat on my 2nd grate, I will just remove everything from the 1st grate and put it in a bus tub. Close the smoker, wrap everything and have it sitting on the side. Then take out the first grate, take everything off the 2nd grate and into a bus tub, and close the smoker. Then place the meats back on after about 5-10 minutes so I don't get any flare ups.
When I go to foil anything. I will have the foil all laid out and ready to go. Then will open the drum and pull off 1 piece of meat and then close it immediately. Repeat process for however many pieces of meat there are. If there is meat on my 2nd grate, I will just remove everything from the 1st grate and put it in a bus tub. Close the smoker, wrap everything and have it sitting on the side. Then take out the first grate, take everything off the 2nd grate and into a bus tub, and close the smoker. Then place the meats back on after about 5-10 minutes so I don't get any flare ups.
Roguejim
is Blowin Smoke!
If I foil a butt at 150-160F, by the time it reaches pulling IT, there will be plenty of juice that will be added back to the pulled pork. Where do you think all this juice goes if no foil is used? Silly.
Fwismoker
somebody shut me the fark up.
If charcoal cooking put the butt on a rack in a pan then.
Even better use your 007 using wood splits and put a pan on the grate below the swivel. I add water to the pan, catch all the drippings then add back in when pulled. When I rotisserie I also catch the drippings.
You'll see a pan below it....works great!
aawa
Babbling Farker
I actually prefer to cook my butts on the grate and then foil vs cooking in a pan. I want some of the drippings to add to my finishing sauce and add back into the meats, but I don't need a full pan of it.
Fwismoker
somebody shut me the fark up.
Yea I like cooking on the grate better also. I know not all cookers can do a drip pan below but it's ideal when you can...no need to mess with foil and messing with the bark.
The other thing I've done is lay foil down making a lip around the perimeter and just sit the meat in it, Not wrapping/enclosing the foil around the meat....the juices still collect fine.
ebijack
Babbling Farker
For my UDS, closing an intake is easy. Do what you need to do. Put the meat back in/rotate/sauce what ever. Put the lid on. Reset intake. No need to rush and within 15 mins. Back at temp.
What ever is easiest for you.
What ever is easiest for you.
MeatyOakerSmoker
is Blowin Smoke!
You got a lot of great replies above. I think eventually we all just work faster when it's open because even with vents closed you still get a lot of air which means temp spikes. It settles down fairly quick. Plus it's always something with an offset or RF it's a temp drop. With a UDS a temp spike. You just manage.
I never mess with intakes before yanking a lid. Just minimize the time your lid is off... pretty simple. If you can't work fast, pull the food- replace the lid and take your sweet time to wrap, baste, spritz, take selfies... what ever- then get back to it. Did your temp spike? It did? No big deal- ride it out- it will come back down.
Temp spikes are just part of cooking on drums- but the shorter time the lid is off- the lower the spike, the quicker it recovers.
Temp spikes are just part of cooking on drums- but the shorter time the lid is off- the lower the spike, the quicker it recovers.
