First smoke on the UDS

salmonclubber

Gone but not forgotten. RIP

Original poster

OTBS Member

Jul 3, 2005

1,283

20

forks washington

• Sep 5, 2009

• #1

i decided to try out the new UDS that i just got done building i fired it up and threw on some ribs chicken and a pork roast i lit it and the temp gauge said 250 the first 3 hours i figured that it was going good so i did not check the meat in the smoker for 3 hours when i did the ribs were rock hard and black i checked the roast temp it was 203 and the chicken was 185 i pulled everything at 3 hours into the smoke
the chicken and roast was good but a little on the dry side but it tasted good the ribs were a total loss dog wont even eat them LOL
i need to learn how to get the temps under control but i think my temp gauge on the smoker is bad its a cheapo from wal mart it read 250 the whole time will check it later on the intakes are 3/4 inch one cap on two off and the ball valve half open temp was way to hot will work on this on the next smoke
i have mixed feelings about the drum so far


http://s44.photobucket.com/albums/f45/salmonclubber/smoking/?action=view&current=101_0277.jpg
http://s44.photobucket.com/albums/f45/salmonclubber/smoking/?action=view&current=101_0278.jpg

 

alx

Master of the Pit

OTBS Member

Feb 4, 2009

2,849

12

Annapolis,Maryland

• Sep 5, 2009

• #2

I plan on building one myself.I am sure the first time will be a little sketchy.I have read it can take some tweeking.

Thanks for your observations.Will follow post and make a note...

 

mossymo

Master of the Pit

OTBS Member

SMF Premier Member

May 30, 2007

4,989

1,799

Glenburn, North Dakota

• Sep 5, 2009

• #3

salmonclubber
Sorry to hear that the 1st try was bad for the ribs, glad to hear you salvaged the chicken. Hopefully next time you have the heat under control.....
I realy need to make and try a drum myself.

 

blackened

Meat Mopper

Aug 10, 2009

196

10

Chico, Ca.

• Sep 5, 2009

• #4

I know the temp in the middle of my drum is about 50 degrees higher than it reads on my dial thermo...

So if your drum's anything like mine, you were cooking at 300.

I try to keep my dial at around 180-200, but rely on the et-73 for the true temp..

 

rickw

Master of the Pit

OTBS Member

Sep 1, 2008

2,369

14

The Peoples Republic of IL.

• Sep 5, 2009

• #5

There is the problem ^^^^^^^^ my drum is the same as I believe all are.

You should also check your method of cooking the different meats.

Make sure to check the accuracy of your therm too.

 

rw willy

Smoking Fanatic

OTBS Member

Feb 7, 2008

795

66

Maryland, Harford County, Kingsville

• Sep 5, 2009

• #6

Hang in there. You'll love it soon enough

 

billbo

Master of the Pit

OTBS Member

Aug 19, 2007

1,393

34

Upstate NY

• Sep 5, 2009

• #7

This is your answer SC. If your side therm is reading 250° your middle grate is running probably 300° or higher. As Blackened said try to keep you side therm about 190°. I also rely on an ET-73 for my mid grate temps.

The drums also cook the meats faster than other types of smokers. Once you get that thing dialed in you are going to love it.

I usually only need to run with one 3/4" intake either wide open or 95% open.

Don't give up!

 

helljack6

Meat Mopper

SMF Premier Member

Aug 15, 2008

226

15

Lincoln, Nebraska

• Sep 5, 2009

• #8

This is the case for almost every UDS out there. However, there are things you can do to help tighten down this temperature range. Using a Clay pot base on a secondary tray 6-8 inches below your first rack to act as a diffuser will help force the heat to spread out more as it rises. Or simply wrapping the second tray with HD Foil and punching holes through it, or spreading out your lit charcoal when you dump it in to the basket.

I personally have started cooking by time and forgetting about temps. It's helped me produce a super juicy and moist, tender High Heat Brisky, excellent ribs and other foods. It's all about personal preference tho, just some things to consider.

 

jerrykr

Meat Mopper

Oct 23, 2007

206

10

• Sep 14, 2009

• #9

Adjust the airflow on the bottom vents to adjust the temps.

Get a turkey fryer long stem dial thermometer, and drill a small hole in the side to position the tip of it in the middle under the grate.

Measure the temp under the meat, not on the side of the drum, and adjust the air flow at the bottom to get desired cooking temp.

You can pretty much leave your top vents alone.

 

rickw

Master of the Pit

OTBS Member

Sep 1, 2008

2,369

14

The Peoples Republic of IL.

• Sep 14, 2009

• #10

Using a heat sink, I tried it, pretty much ruins the drums efficiency that they are so well known for. When I did it it took a lot more coals than it did before. All ya have to do is adjust your cooks to the drum and have at it.

They are great cookers as they have been designed.

 

helljack6

Meat Mopper

SMF Premier Member

Aug 15, 2008

226

15

Lincoln, Nebraska

• Sep 15, 2009

• #11

I personally don't use a heat diffuser in my UDS as I think it cooks just fine without it. However, I have started cooking at much lower temps, 210-215 range and it has made a very noticeable in my end product. Just my own observations tho.

 

rickw

Master of the Pit

OTBS Member

Sep 1, 2008

2,369

14

The Peoples Republic of IL.

• Sep 15, 2009

• #12

Is that middle grate temps?

 

helljack6

Meat Mopper

SMF Premier Member

Aug 15, 2008

226

15

Lincoln, Nebraska

• Sep 15, 2009

• #13

That's temp taken at the middle and outside of the grate. I don't pile my ashed over coals in one spot, I spread them as evenly as I can around the entire basket to more evenly distribute the heat.