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Catching the temp - UDS

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  • jrobertson50
    Charter Member
    • Jul 2014
    • 123

    Catching the temp - UDS

    Any temps for getting the temp on a UDS exactly where you want it? I am usually within 20 degrees of where i think i wanna be. but i am in Vegas and its already 110 outside and usually very dry heat. I find that 225 is really hard to get. and 250 is easy. I am using kingsford comp briquettes, and the minion method. Where ever the temp settles is awesome and keeps there for a long time (longest has been 13 hours but could go way more).
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9571
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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      B & B and Kingsford Charcoal
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    #2
    Robert, sometimes you just have to go with what it wants to run with. 250 is still technically low and slow.

    Those comp briquettes also burn a lot hotter than the standard blue and white.

    Comment

    • jrobertson50
      Charter Member
      • Jul 2014
      • 123

      #3
      Didn't realize they burned hotter. I am doing a brisket point for burnt ends right now. I have it settled at 215. But trying to slowly mess with it to get it hotter. This time i closed the vents mostly off around 150 and i am letting it creep. How much vent do you have open / closed on your intakes?

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9571
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #4
        I run a PBC (Pit Barrel Cooker) and it has one vent that stays put. I use exhaust vents to control temp.

        Looks like you are figuring it out.

        I know one guy that has a small vertical ring of expanded metal in the middle of his charcoal basket. It may be about 3" in diameter. This has helped with more even temps.

        Comment

        • jrobertson50
          Charter Member
          • Jul 2014
          • 123

          #5
          I am using the Big Poppa kit. so i end up with a sliver of one hole open. that seems to keep it steady.

          Comment

          • boftx
            Founding Member
            • Jul 2014
            • 919
            • Las Vegas, NV
            • CharGriller Pro COS
              Oklahoma Joe COS
              Maverick 732 thermometer
              Red Thermapen
              Favorite beer: Scotch

              I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

            #6
            I'm in North Las Vegas (Decatur and Cheyenne) and we're seeing close to 105 right now. My oldest step-son is getting ready to do a bunch (8 each, the whole famn damly is over) of chicken thighs and drumsticks on the COS so he'll be playing with vents, too. The only thing I can think of for a UDS is to use fewer live coals at a time and feed more often so you can run the vents more open. But I'm a stick-burner so that could be completely wrong.

            Comment

            • jrobertson50
              Charter Member
              • Jul 2014
              • 123

              #7
              I am using 10 to light the UDS. and have just a sliver open. As you know the wind just picked up. at least here in henderson. So i had to close one side and open it up on the other. now im contending with wind being blow into the vent lol.

              Comment

              • David Parrish
                Founding Member - Pit Boss Emeritus
                • May 2014
                • 5045
                • Charlotte, NC
                  • Slow 'N Sear Kamado (SnSK)
                  • Lots of grills that work with Slow 'N Sear
                  • LOTS of digital thermometers (my fav)
                  • LOTS of accessories
                  • Favorite Beer - Fat Tire
                  • Favorite Bourbon - Woodford Reserve
                  • Favorite White Wine - Cakebread Chardonnay
                  • Favorite Red Wine - Yes, Please
                  • President/Owner - SnS Grills

                #8
                First thing I'd do is switch to kingsford blue bag. As Jerod said they run cooler. If that doesn't fix it try lighting with 6 or 8 briquettes instead of ten. It's easier to coax a fire hotter than cooler.

                Comment

                • boftx
                  Founding Member
                  • Jul 2014
                  • 919
                  • Las Vegas, NV
                  • CharGriller Pro COS
                    Oklahoma Joe COS
                    Maverick 732 thermometer
                    Red Thermapen
                    Favorite beer: Scotch

                    I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

                  #9
                  You folks gotta understand that here in Vegas we can see our cook chambers run 150+ degrees with NO fire lit during the summer.

                  Comment

                  • jrobertson50
                    Charter Member
                    • Jul 2014
                    • 123

                    #10
                    Thanks for the input. yesterday i managed to keep it right at 225. It was a bit cooler outside. no more than 100 degrees so that helped a bit. But pit boss ill take your recomend and use a few less starters as well. Once im out of the charcoal im using ill try the blue and see what i notice to be the difference.

                    Comment

                    • Jerod Broussard
                      Moderator
                      • Jun 2014
                      • 9571
                      • East Texas
                      • Pit Barrel Cooker "Texas Brisket Edition"
                        Weber One Touch Premium Copper 22" Kettle (gift)
                        Slow 'n Sear for 22" Kettle
                        Weber One Touch Premium Black 26" Kettle (gift)
                        Slow 'n Sear XL for 26" Kettle (gift)
                        Weber Smokey Joe Gold
                        Weber Rapid Fire Chimney
                        Vortex
                        Maverick ET-732 White
                        Maverick ET-732 Copper
                        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
                        Thermoworks Thermapen w/ Back light (gift)
                        Thermoworks Timestick
                        Cambro Model 300MPC110 w/ Winco SS Pans
                        B & B and Kingsford Charcoal
                        B & B Pellets

                      #11
                      Good to hear.

                      Comment

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