Has anyone else had problems with Royal Oak in their UDS ?

[drewan]

I was wondering if anyone has had any problems with burning Royal Oak in their UDS ? the reason why I ask is I bought a bag yesterday from Wally world to give it a try normally I burn Kingsford blue and don't have a prob but the RO I don't know I would start it with a torch it would get going good I would get the UDS up to cooking temp 350 cap off one pipe and close the valve so that it's a little over half closed the temp would stay at 350 for about 2 hours then just drop off down to 200. I would open it wide open to get it back up to temp it would take forever. Then it would slowly drop down to 300 same thing over and over I kicked and rattled the drum thinking it was ash choking out the fire but this happened 2 days in a row today it happened and tried it with the valve 1/2 open but it was no good . any sugestion's?
Thanks drewan

[Richtee]

Lump has a higher BTU content as a fuel, and will require a bit more air. The chemicals and whatnot in the "blue bricks" help it under low air conditions.

Kinda like the flash powder I UESD to make. No air at all rquired. Potassium perchlorate...yes...

[drewan]

Lump has a higher BTU content as a fuel, and will require a bit more air. The chemicals and whatnot in the "blue bricks" help it under low air conditions.

Kinda like the flash powder I UESD to make. No air at all rquired. Potassium perchlorate...yes...

USED to make ? I see your pic you still have all your finners right?

[Richtee]

USED to make ? I see your pic you still have all your finners right?

But for the Grace of God..there go I.

[drewan]

But for the Grace of God..there go I.

[Richtee]

http://www.youtube.com/watch?v=q_Q6ANr8YCU

[BBQ Engineer]

point of clarification...royal oak briquettes or royal oak lump?? I'm thinking you are talking about RO briq's since you are rattling the pan to shake the ash.

[Richtee]

point of clarification...royal oak briquettes or royal oak lump?? I'm thinking you are talking about RO briq's since you are rattling the pan to shake the ash.

Ahhh hmmm good point BBQE.

[drewan]

That is cool why did you stop?

[Richtee]

That is cool why did you stop?

Letters. A. T. F.

[drewan]

Letters. A. T. F.

That's what I thought the grubberment

[drewan]

point of clarification...royal oak briquettes or royal oak lump?? I'm thinking you are talking about RO briq's since you are rattling the pan to shake the ash.

Sorry BBQE I didn't see your post the lump is what I have. It looks like burnt wood.

[Meat Hunter]

Me thinks your not getting enough air to maintain that hot of a fire. I run mine just like you said, one capped, one open and the valve approx 1/2 open. Run right around 240 steady. You may have to run your valve all the way open or uncap both and just crack the valve to maintain temps of 350....

And remember. It's easier to get your temps to where you want them as they rise then it is to try and get them back down

[drewan]

Me thinks your not getting enough air to maintain that hot of a fire. I run mine just like you said, one capped, one open and the valve approx 1/2 open. Run right around 240 steady. You may have to run your valve all the way open or uncap both and just crack the valve to maintain temps of 350....

And remember. It's easier to get your temps to where you want them as they rise then it is to try and get them back down

Next time I'll uncap both and just crack the valve give it a try otherwise it's back to kingsford could run it at 350 all day with no probs.
Thanks MH

[DDave]

Me thinks your not getting enough air to maintain that hot of a fire. I run mine just like you said, one capped, one open and the valve approx 1/2 open. Run right around 240 steady. You may have to run your valve all the way open or uncap both and just crack the valve to maintain temps of 350....

I'm with Todd here.

I have to run mine wide open to hold 350°. I use RO lump and LOVE it. I save it mostly for ribs, briskets, and pork shoulders that I cook around the 240s though since it's only available here part of the year. I use Kingsford Comp for when I want to do hotter cooks in the 350°+ range like chicken and stuff. Although I will sacrifice some RO lump for the occasional steak or tri tip.

Dave