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Unread 09-02-2009, 07:45 PM   #4038
Kickback BBQ on Guam
On the road to being a farker
Join Date: 07-15-09
Location: Mangilao, Guam
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Originally Posted by indianagriller View Post
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?
Let the smoke roll, I've got all day........
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