First UDS build - Temp and Cook time questions

Discussion in 'UDS Builds' started by md43, Jul 21, 2016.

  1. md43

    md43 Newbie

    Just built my first UDS a couple of weeks ago. I have used it twice, smoking a pork tenderloin and a whole chicken. Both turned out great, no complaints. My question would be the cook times.i  cooked both of the at 225 degrees. Cooker held temperature pretty steady. Both of my cooks went a lot faster than I expected. The tenderloin was about 3-1/2 lbs. and finished out in about 1-1/2 hours. The whole chicken was around 5 lbs. and it finished out in about 2-1/2 hours. I was expecting both of these to take about an hour per pound. Was my expectation wrong or could my thermometer be off and was cooking at a higher temperature than 225? Everything turned out great. They were tender and juicy. I was just concerned about time and temperature before I move on to a Brisket or Pork shoulder/Butt and Ribs. I have been a member for sometime though I really have not posted. I sure read a lot of other members post and gained a lot of information before building my smoker. Thanks in advance for any input.
  2. So it does sound like your cooking at more than 225*, I'm wondering where your thermo is located; lid or cooking grate?  Have you tried testing your thermo in boiling water, if that is possible?  Getting an another thermo, even an ordinary oven thermo, that you can place on your cooking grate might be helpful.  Those are some of my thoughts, maybe someone else will have more.
  3. md43

    md43 Newbie

    Thermo is located just below the cooking grate. I have not tested the thermo in boiling water. Was planning on checking it with an oven there but have not yet. Thanks for your input.

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