What effect does all that extra meat have on the combustion?
That is a LOT of fat dripping down onto the fire. Also, 42.5 # of meat is a lot of thermal mass to heat up. I noticed with two full racks that my UDS behaved differently than with just one rack half full. I used a new brand of charcoal so I don't know what the problem was.
I know better. Only do one thing different each time so you know if it had any effect.
Anyway, do you guys get a longer burn time with less meat?
Is it easier to maintain temp one way or the other?
Hot Rod Hog Cookers Association, Charter Member, President