AZ Barbeque.com
Smokers, Grills, Pitts & More => BDS & UDS Smokers => Topic started by: AZWildcat on April 10, 2010, 07:08:30 pm
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I seasoned the new UDS last weekend, gonna do some spares and Dinos (found some real meaty ones) tomorrow. I only have 3 exhaust 3/4" lid vents, is that enough? If not, will the lack of exhaust affect the taste even if I can control the temp? I've heard the lack of circulation effects the taste, any truth to that? I'll send pics tomorrow, gonna do whole and chicken parts on a wsm too.
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Most guys have 8 half inch holes in the lid. Not enough exhaust will hinder combustion and cause too much smoke to hang in the drum, making the meats bitter with creosote. I put all 8 holes in the same place, and someday, I'll have a 3" smokestack about a foot to a foot and a half long, creating a draw which will help combustion. I hope! A popular design is to have the 8 holes evenly spaced around, about half or 2/3 of the way out from the center. Too much effort to choke it in that instance for me...
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Thx Dave, that's what I was looking for. I'll drill some more holes in the am before smoking!
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I myself have the Weber style lid on mine. It uses the single little sliding vent style hole on the top. I have found that if I open it during the cook I can increase combustion and keep that ole stagnant smoke away from the meats. If I don't I get that bitter taste and have temp control issues. Like Dave said, more holes... about 8 will work. Then you can plug them with magnets if you don't want to use them all. I don't know about a smokestack for my UDS, but it does sound interesting. I might have to take a look into that idea.