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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Sep 2010
    Location
    Vanceboro, NC
    Posts
    110

    Default Air intake variances

    I'm wondering how much variance ya'll find in your UDS as far a the air intakes go.
    I seldom use mine for anything other than butts at 225 deg yet there are times I run with a single intake open, and other times it takes 2, or maybe 2/1/2. On a few occasions, even more than that is needed to hold temp. I pretty much never smoke in either very cold or very hot weather, so weather extremes would not seem to account for the difference, and 90% of the time I use the same kind of charcoal.
    How about you, do you find much variance in the air intake settin from one cook to another?

  2. #2
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Not really unless it is cold and windy then I need to open an extra nipple to hit 300.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  3. #3
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    I have variances sometimes based on above mentioned weather conditions. I don't know if barometric pressure affects it in any way, but I suppose it's possible.

    But the other factor that may change my vent settings is the charcoal. I know, you said 90% of the time you use the same charcoal as do I. But the lump I use may vary considerably in chunk size from bag to bag or even within a single bag.

    If I start with a freshly opened bag, the first cook will likely be larger chunks. This makes for easy temp. control due to good air flow. So vents will be closed more.

    As I get closer to the bottom of the bag, I get smaller chunks and more dust. This results in some degree of choking of air flow, thus vents need to be opened more.

    And I may need to shake out some of the dust/ash/tiny chunks to get temps up where I want them. Then I can close vents accordingly.

    That's my . Hope that helps you.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  4. #4
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Tom I recently purchased a Bag of HEB Grand Champion Natural Lump Briquettes. I'm Still one the first bag, I really like it it is real lump in briquette form best of both worlds give it a shot I think you will like it. it has great heat little ash and even consistent heat.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  5. #5
    SmokyOkie Guest

    Default

    That's funny Dawg. I mean, all briquettes start out as lump. Of course, some mfgrs add other things too.

    Sounds like it is similar to Kingsford competition blend.

    Alvah, moisture in the drum can make a HUGE difference. Also, if you are starting to get an ash build up that will also affect the situation.

    BTW, if you aren't doing chix in your drum you are really missing the boat.

  6. #6
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by BluDawg View Post
    Tom I recently purchased a Bag of HEB Grand Champion Natural Lump Briquettes. I'm Still one the first bag, I really like it it is real lump in briquette form best of both worlds give it a shot I think you will like it. it has great heat little ash and even consistent heat.
    Quote Originally Posted by SmokyOkie View Post
    That's funny Dawg. I mean, all briquettes start out as lump. Of course, some mfgrs add other things too.

    Sounds like it is similar to Kingsford competition blend.

    Alvah, moisture in the drum can make a HUGE difference. Also, if you are starting to get an ash build up that will also affect the situation.

    BTW, if you aren't doing chix in your drum you are really missing the boat.
    I have tried the HEB Comp stuff as well as Kingsford Comp. Both good stuff.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  7. #7
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Quote Originally Posted by SmokyOkie View Post
    That's funny Dawg. I mean, all briquettes start out as lump. Of course, some mfgrs add other things too.

    Sounds like it is similar to Kingsford competition blend.

    Alvah, moisture in the drum can make a HUGE difference. Also, if you are starting to get an ash build up that will also affect the situation.

    BTW, if you aren't doing chix in your drum you are really missing the boat.
    This stuff is different it aint a briquette like that "K stuff or Stubbs more like B&B no Fillers or Binders it is natural lump in a square briquette shape.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  8. #8
    SmokyOkie Guest

    Default

    Very interesting! I wonder who makes it.

  9. #9
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Don't know no clues in packaging either Says MFG by HEB San Antonio TX on the bag
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  10. #10
    SmokyOkie Guest

    Default

    Can you show us some pix of what comes in a bag of it, you know, ala the naked whiz?

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