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TrueSon
Joined: 23 May 2010
Posts: 6
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 Posted: May 31 2010 Post subject: Firing up a UDS... |
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| how long does it genrally take for the temp to level out? Mine gets extremely hot when the coals are initially dumped on the lump. Any tips? |
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: May 31 2010 Post subject: |
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1/2 chimney of lit to a basket full of unlit. Start closing intake vents when it approaches 200, use your ball valve to fine tune the temp.
Temps usually stabilize in about 30 minutes.
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12TH AV SMOKERS
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Joined: 09 Aug 2009
Posts: 648
Location: Rockford, IL
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| Posted: May 31 2010 Post subject: |
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Lately I've modified my startups. I use maybe 1/4 - 1/3 of a chimney to get started and two vents open. One gets closed up soon after. It doesn't take that much to get a UDS rollin. I'd rather bring it up slower than try to calm it down. Even when I use mine as a grill I don't start with anymore than that. I just give it lots of air.
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romex2121
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Joined: 06 Sep 2006
Posts: 515
Location: CARLSBAD N.M.
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| Posted: May 31 2010 Post subject: |
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| Jarhead wrote: | 1/2 chimney of lit to a basket full of unlit. Start closing intake vents when it approaches 200, use your ball valve to fine tune the temp.
Temps usually stabilize in about 30 minutes. |
i do the same  and things seem to even out pretty quickly,,,
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KSims1868
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Joined: 31 Mar 2010
Posts: 197
Location: League City, TX (south of Houston)
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| Posted: May 31 2010 Post subject: |
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| romex2121 wrote: | | Jarhead wrote: | 1/2 chimney of lit to a basket full of unlit. Start closing intake vents when it approaches 200, use your ball valve to fine tune the temp.
Temps usually stabilize in about 30 minutes. |
i do the same and things seem to even out pretty quickly,,, |
That makes 3 of us.
I like to set a large coffee can (or large juice can) in the middle of my basket while loading the coals/wood around it. Then dump my 1/2 chimney of lit lump coals into the can - pull the can. I think I get a more even burn when I do this, but I could be just fooling myself and finding some other way to play with fire. |
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: May 31 2010 Post subject: |
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KSims1868, I like your coffee can idea. Gonna try that next time. Sometimes with a full fire grate, I wonder if I am getting enough air through the bottom.
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SnoValley
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Joined: 22 May 2010
Posts: 253
Location: Snoqualmie, Wa
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| Posted: May 31 2010 Post subject: |
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| KSims1868 wrote: | | Then dump my 1/2 chimney of lit lump coals into the can - pull the can. |
Do you dump the coals into the area where the can was?
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: May 31 2010 Post subject: |
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From what I am understanding from KSims1868, he meant put the bottomless can on your fire grate.
Put unlit lump, mix in some chunks of wood too, around the can.
Dump the lit coals down inside the can on the fire grate.
Pull the can out.
Caution, can might be HOT. 
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SnoValley
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Joined: 22 May 2010
Posts: 253
Location: Snoqualmie, Wa
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| Posted: May 31 2010 Post subject: |
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| Jarhead wrote: | From what I am understanding from KSims1868, he meant put the bottomless can on your fire grate.
Put unlit lump, mix in some chunks of wood too, around the can.
Dump the lit coals down inside the can on the fire grate.
Pull the can out.
Caution, can might be HOT. |
Got it, thanks!
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cityevader
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Joined: 29 Jun 2009
Posts: 923
Location: San Jose, CA
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| Posted: Jun 01 2010 Post subject: |
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+4 on the dumping lit onto unlit.
I use 1 or 2 or 3 chimneys of unlit (depending on planned cooktemp) charcoal. I'll arrange them around an empty soup can to make a charcoal donut. One can add woodchips to the can if desired. I prefer wood chunks the size of a fist or smaller spread evenly throughout the briquettes for woodsmoke. The lit coals get placed neatly in one spot on the donut and gradually spreads throughout the total burntime.
I make different size chimneys myself depending on planned cooktemp. A large soup can chimney for the low temp beef jerky I'm smoking as I'm typing now. 150° steady on an hour and half so far.
For fish at about , oh 180°-200° I'll use the large coffee can chimney.
For ribs and butts I'll use about 1/2-3/4 regular chimney.
For chicken/turkey at 350° A totally full regular chimney goes in blazing hot.
All the cans nestle neatly within each other alongside charcoal in my plastic Rubbermaid tote for storage on the patio.
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MarkJ
Joined: 08 Dec 2009
Posts: 10
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| Posted: Jun 01 2010 Post subject: |
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| Jarhead wrote: | From what I am understanding from KSims1868, he meant put the bottomless can on your fire grate.
Put unlit lump, mix in some chunks of wood too, around the can.
Dump the lit coals down inside the can on the fire grate.
Pull the can out.
Caution, can might be HOT. |
That's how I've been lighting my UDS and it's the best way I've tried to get and control temps easily. |
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