Question for fellow Master Forge vertical UDS smoker owners

[vayank5150]

This weekend was my second smoke attempt after making the "Brinkmann" modifications to my MF smoker.  Those included adding vents to the top and bottom of the smoker, as well as adding charcoal grates 1" above the bottom of the charcoal pan.  I use Royal Oak lump charcoal and tried the minion method.  I added about 1/2 chimney of red hot coals to the minioned charcoal and off we went.  However, after running temps in the smoker ranging anywhere from 223 to 285 for about 3 1/2 hours, my temps nosedived and when I checked, my charcoal was all but gone.  I have heard mentioned on this site that some folks can run their smokers all night long without ever adding charcoal.  Do you fellow MF smokers burn through charcoal the way I do?  Thank you in advance!

 

[vayank5150]

I have not sealed the lid yet. Perhaps that will help.

 

[vayank5150]

Well, I got two racks of ribs on.  Sand in the water pan.  BOTH vents on the bottom of this thing are fuly closed and I cant get my smoker temp below 262!!!  Frustrating

.

 

[vayank5150]

Now, up to 370!

 

[vayank5150]

Thanks for the help, PGSmoker!  Now for a REALLY dumb question.....should I be using the top vent in my smoker to help control the temp in my smoker as well?  Up until now, I have just eft it wide open?

 

[vayank5150]

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• vayank5150
• Feb 9, 2013

 

[vayank5150]

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• vayank5150
• Feb 9, 2013

 

[vayank5150]

image.jpg

• vayank5150
• Feb 9, 2013

 

[pgsmoker64]

Looks like they came out pretty good Mike!

How were they?  Were they guests happy?

Bill

 

[maple sticks]

Thanks for the help, PGSmoker!  Now for a REALLY dumb question.....should I be using the top vent in my smoker to help control the temp in my smoker as well?  Up until now, I have just eft it wide open?

Yes, you should be adjusting the top vent. If your lid leaks you could probably close it. I would think you will have better luck with briquets. Lump burns to hot and fast. Try temp holding in your smoker without cooking food. When I was learning my wood smoker I must have had 20 burns with no meat inside. Just trying different things.

 

[vayank5150]

My lid used to leak bad, but I sealed with a stove gasket kit, so now the bulk of the heat and smoke only get out through the three hole Weber vent I installed on the lid. I am still getting leakage around the side door though and have yet to come up with a good solution for that.

 

[vayank5150]

Looks like they came out pretty good Mike!

How were they?  Were they guests happy?

Bill

Thanks, Bill. I need to work on the flavor as I used a generic rub, but the bones slid right out. After the disastrous start, I could not believe how moist and tender they ended up. My wife actually said they were some of the best ribs she'd ever had! Thanks again for all if your help!

 

[vayank5150]

I only tried Stubbs brand briquettes on my initial smoke and then switched to lump.  They are readily available at my local Lowe's, so I think I will give them a try again.  Thanks for the tip!

 

[pgsmoker64]

Thanks, Bill. I need to work on the flavor as I used a generic rub, but the bones slid right out. After the disastrous start, I could not believe how moist and tender they ended up. My wife actually said they were some of the best ribs she'd ever had! Thanks again for all if your help!

My pleasure.  I'm just glad the ribs turned out okay!

You might consider searching the Rubs, Sauces, and Marinades forum for different rub recipes.  You will find plenty of free recipes there and if you want you can always purchase Jeff's rub & sauce recipes.  I did and found the rub to be really good.  Not a big fan of the sauce but only because I think mine is better...

 

[vayank5150]

Here is the problem with sauces. I am a vinegar based fan, while my wife prefers the ketchup/sweeter sauces. How do you fix that? And no, divorce is not an option...