woodbutcher1
is one Smokin' Farker
- Joined
- Apr 4, 2010
- Location
- Shelby...
I don't think you should have 100 degree difference between the two. I usually find 40 and then that goes down to about 20 on a long 225 cook. I would pull the 12" guage out 9" and see if it reads the same as your 3". 3-2-1 is long for ribs on a UDS. The UDS are like their owners- quicker than most!! At 250 I do 2 1/2 hrs and start checking. I seldom foil and when I have nice pull back and flex- then I'll sauce some of the ribs to taste and mop mine with a scotch/cider a few times.
UDS are easy cookers but liek anything good, they still do have individual quirks. Experience on them usually solves that.
Ok,i followed your suggestion bu pulling the 12" gage out by 9". The temps did not match. So last night i removed both gages from the drum and did a boiling water test. Water boils at 212* right? The short stemed gage read 210* and the long stemed gage read 180*. So i adjusted it to also red 210*.
Today i pluged the hole for the short stemed gage with 2 washers,a nut and a bolt. i drilled a small hole, enough to insert the probe, as close to the center of the lid as i could without interfering with the exaust pipe. I als wanted to one of my didgitall gages in a block of wood at the same level as the 12" gage. The didgitall gages (the 2 that i bought)are only good from 0* to 250*. AAAARRRRRG.
Started some coal and watched both Gages. I was pleasently rurprized with the end result.
Both gages within 5*to 10*.
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