UDS temps

[megt123]

I just finished a UDS. I used a basket from a large turkey fryer but I didn't fill it up. The basket is about 8" high and I did the Minion method with the fuel and wood. I have three Weber style vents evenly spaced on the bottom and another one on my lid. My problem was that even after a half hour and all the vents closed the cooker shot to 450 degrees. I was cooking a pork tenderloin and I had to almost take the lid off to get the temp to 250. Is there anyone that can rtelle what I am doing wrong? I am thinking of using less charcoal.

 

[chiefusn]

How well are the vents sealing up? You might be getting unwanted air around the edges and seeping into the drum. More air, higher temps. How much lit charcoal did you put on the unlit in the basket? From what I have read and experienced, it should only take about half of a chimney if that. Most will say 10-15 maybe 20 coals max. I have only used lump so it is hard to say how many pieces as they aren't all uniform that's why I go about half.

Chad

 

[q-in]

A pic of your vents would help,but from the description I would say way to much air intake

 

[smokin john]

The beauty of an UDS is the ability to control and fine tune your temperature. With all vents closed, a properly constructed drum will extinguish its fire
In a short period of time. Since you are unable to control your temperature, your fuel is still getting air from somewhere to continue the combustion process.
The first place I would check would be the inlets at the bottom of the drum. Most construction errors are made here. Loose fitting inlets will cause the drum to continue to draft air causing your material to burn. Small holes for probes at the top of the drum pose no major problem. I have two on my UDS and when I close all inlet the fire is extinguished immediately.

Secondly, leaving the top off the drum will cause a spike in temperature. However removing the top cover for a short period to check food will not harm the overall cooking temperature and the drum will settle again to the desired temperature. Using a hole drill like the ones used to install door locks and knobs should be avoided. You can purchase a graduated bit from Harbor Freight real cheap and it does an excellent job of getting a tight fit in the inlet.

After saying all this, I would stake my reputation as a Master UDS Builder that the Weber vents at the bottom are your problem. They look good but like breast on a boar hog they ain't worth nothing. Correct that and you will solve you temperature problem. Just my .02 :)

 

[megt123]

 Thanks for the advice.I will get some pics to show.

During the cook when I sealed off the Weber vents, I didn't see any smoke coming from them. I put a 3/4 full of lit charcoal from my chimney in the  basket that had about four inches of  charcoal with the Minion method. The more I think about it I probably had to much lit and unlit charcoal in the basket. I want to try some ribs and a brisket this weekend. I won't put as much charcoal in. I think it's better to add then to much heat initially.

 

[megt123]

Hey Chad, Nice build on your UDS. My question is how long will the 20 briquettes last? A slow cooked Brisket could take up to 10 hours.

 

[jrod62]

I light about 10 coals then dump them on top of a full basket of coals, it will last me 16+ hours.
I would like to see how you got the Weber vents set up. Sound Like way to much air getting past them.

 

[chiefusn]

Hey Chad, Nice build on your UDS. My question is how long will the 20 briquettes last? A slow cooked Brisket could take up to 10 hours.

I might not have explained it well. I fill my charcoal basket about 1/3 full which is probably 10LB worth of unlit lump. I'm not exactly sure as I haven't weighed it and I buy the big bags of lump at BJ's. I then fill my charcoal chimney about 1/2 full and light them. Get them where they are ashed over and then dump on top of the unlit lump in the charcoal basket. I then place the basket in the drum and close the lid and open all my intakes (two 3/4" nipples w/caps and one 3/4" ball valve) to allow air in to get my temps up to cooking temp. I like cooking at 225-250° so I will close off one nipple with a cap when it reaches 200° and then see where it settles in at and adjust the ball valve for fine tuning. The lit coals/lump will light the unlit coals throughout the cook. Depending on how much unlit is in the charcoal basket and how high you want to cook at will dictate how long the smoke will last without having to add more fuel. I hope this makes sense. If not, I'm sure one of the more seasoned (pun intended) UDSer's will clarify a bit better.Chad

 

[megt123]

Pics of the build

 

[bruno994]

I'm new to UDS's, but I consider myself as most on here do, an expert at fire management...so, I agree with what Chad and JRod and Smoking John have stated, you have too much oxygen getting to your fire. 

Smoking John, did you get a badge or plaque or something when you made it to Master UDS Builder?  LOL... you need to put that in your signature!