does your uds collect liquid in the bottom?

Discussion in 'UDS Builds' started by danbaker, Apr 5, 2015.

  1. danbaker

    danbaker Newbie

    I have used my uds 2 times now. Both times i cooked pork butts around 225. When they are done I end up with about 1-2 cups of water/liquid in the bottom of the drum. Is this normal? I have 2 1"ball valves for intake and 8 1/2" holes for exhaust.
  2. I have never accumulated any liquid in the bottom. Whatever meat juice that falls down there is either caught and burnt up by the fire or dried out by the heat. Do you use a water pan? The accumulated steam could drip down the sides and pool up maybe?
  3. danbaker

    danbaker Newbie

    I dont have a water pan and i had the meat right over the coal basket. Thats why its baffling me. I wonder if maybe I dont have enough exhaust.
  4. timberjet

    timberjet Master of the Pit

    I used to get some condensation in mine if it sat unused in the cooler times of the year. But have not had that for quite some time. Is it very humid where you live?
  5. timberjet

    timberjet Master of the Pit

    How do you close off the top holes when you shut it down?
  6. danbaker

    danbaker Newbie

    For now I have just been putting little blocks of wood over the holes until i come up with something better. The smoker is under a covered part of the patio so rain getting in isnt an issue.
  7. ak1

    ak1 Master of the Pit OTBS Member

     I've never had that issue. Mind you I have a Weber lid on mine and just close the vent. In your case just use sheet magnets to cover the holes.
  8. paul-b

    paul-b Newbie

    I use fridge magnets to cover the vents
  9. timberjet

    timberjet Master of the Pit

    I just saw earlier that you can get 1 inch magnets at hobby lobby or probably any hobby store. I think sheet magnets might get pretty hot and soft up on top of your UDS after a smoke. I thought that was a pretty neat idea. Thanks Injunkie.
  10. Dan.  This is simple.  STEAM!  If it isn't fat or drippings it is steam.  Bigger intakes and exhausts solves the problem.  MOVE the heat through the smoker faster.  Keep Smokin!


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