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Why so dry?
- Thread starter appalachian q
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bmaddox
Master of the Pit
Also, is the thermo right by the meat? As no long you are running the desired temp at the meat itself you shouldn't be having issues. I use my Maverick in my UDS in addition to the dial thermo that is mounted in the lid and always go by the Maverick.
Checked the thermo in boiling water and it is dead on. I have it placed between the top and bottom grates (about 3 inches from each). I'm going to seal up the 1" exhaust holes for rebar (which are below top grate level) and just add some more brackets for the top grate and see if this helps by reducing the exhaust. I'm puzzled as to why with constant temps and an accurate thermo that I'm getting dry food in short periods of time. I will adjust it to 225-250 next cook and see what that does as well.
bmaddox
Master of the Pit
Yea that is weird. Sealing the holes will only help keep the temps steady but it sounds like they are already pretty steady.
I would try and hold it at 225 if that is what you are used to and see what happens.
I would try and hold it at 225 if that is what you are used to and see what happens.
Too much airflow over the meat itself could explain the dryness. I've not seen the inside of your smoker, but I would think there should be some kind of circular baffle above the fire bed to keep the hot air from rushing up directly on the meat. I would think you would want to deflect the currents to th outside edges so it'll rise to the top on the sides and then curl back down the center, causing a circus airflow pattern rather that a straight shot up the center.
I was too wondering if a diffuser would help. Didn't want to use one because I wanted the juices to drip onto the coals and add more flavor. My bottom rack should be in tomorrow so I may wrap in in HD aluminum foil and cook on the top and see if that helps before fashioning a diffuser.
Could it be that your UDS is dressed in Texas orange in Cavalier/Hokie country...
...just kidding
...just kidding
Ha, that's actually Tennessee Orange. Go Vols! At least it's as close as high heat paint comes to Tennessee Orange
jdhawg
Newbie
- Aug 20, 2015
- 1
- 10
I also experienced overcooking on my first 2 tries. If I stick a long stem thermometer (like the ones you get with turkey fryers) through the exhaust hole on top, it reads approx 50 to 60 degress hotter than the brand new Weber thermo I have on the side on my drum. I guess I'll need to spluge on a digital thermo to monitor pit temps near the meat. The Weber thermo has a short stem, maybe an inch or so, I'm thinking the drum dissipates enough heat near the thermo to throw it off, I could be wrong.
bmaddox
Master of the Pit
You could always get a perforated pizza pan to use as a diffuser. That way the juices will still drip through and you have a barrier to help disperse the rising smoke.
I'd bet you're right on with that assumption. I will likely also have to go to a nice digital set up. I'm going to try a foil pizza pan next smoke as a heat diffuser and see if this remedies any of the problem
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