Even cooking across the grate ?

Discussion in 'UDS Builds' started by old poi dog, May 24, 2010.

  1. old poi dog

    old poi dog Master of the Pit OTBS Member

    I've had all my smoking experience on my GOSM and Smoke Vault.  

    I'll be starting my UDS build this weekend.  I am already anticipating 3 racks of ribs on its first run.  I understand the center of the grate will be 35-40 degrees hotter than the outer edges of the grate.  If I lay the ribs on the grate, is there a particular figuration that I lay them down? [​IMG]

    I prefer not to foil (if that helps).  
     
    Last edited: May 24, 2010
  2. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    I was going to put 6 slabs of spares on tonight but with work today and a grad tomorrow I am going to wait until Saturday. I should have qview up by mid to late afternoon Saturday. Not sure if I can swing 3 spares per shelf, I don't think so. Probably 3 shelves of 2 each, since I have a high dome lid. I will try to get a pic of the ribs on the grate the way they are when they are cooking.

    Hey I see a new tab next to the quote button.
     I guess its for secret hidden code words lol
     and then
     
  3. old poi dog

    old poi dog Master of the Pit OTBS Member

    Thanks Tom,

    Looking forward to your Q-views and your take on how to adjust for the higher temps in the center portion of the grate.  I have read of some people putting a baffle in the drum just above the fire basket to even out temps across the grate. 
     
    Last edited: May 25, 2010
  4. mmmmeat

    mmmmeat Newbie

  5. old poi dog

    old poi dog Master of the Pit OTBS Member

    [​IMG]

    Ah...Ha !!!! Thanks for the reference there mmmMeat.  Were you able to get temperature readings across the grate to show less then the 35-40 degree discrepancy between the center of the rack and the outer edges?  Do you remember the numbers?

    [​IMG]

    I'll also be looking forward to Tom's post and Q-views.  Thanks All
     
  6. mmmmeat

    mmmmeat Newbie

    I run a thermometer on my left side, and I drop one down the center of my lid to get middle temps, they both keep within a few degrees of each other.
     
  7. pandemonium

    pandemonium Master of the Pit

    imo the temp differences dont cause any problem or anything, maybe put the bigger peice of meat in the center.
     

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