Originally Posted by indianagriller
I did something like that, one one of mine i made for competition i put the chicken rack on bottom and the rib rack on top. I will post pics later when i get home. It seems to work out ok with the flat lid. The UDS is a magic maker. Last weekend i put a brisket and two pork butts in and about 9 hours later I opened the lid and found 3 perfect pieces of meat.
Is there a set amount of space that needs to be between the meat and the lid to ensure proper smoke flavor prior to venting? Would the (
1/2" holes work better or the single exhaust?