Now a few more questions from some of you pros...
What are the increased cooking times like? I've been using a WSM and the Virtual Weber Bullet has made my mind go nuts over cook temps and times.
I'm opening up a little BBQ/Hot Dog Joint in a Circle K/76 Station this week and have one offset stick burner and 2 UDS's that I will be using to cook.
Currently with the WSM and Offset I cook:
Pulled Pork - about 18-20 hrs
Chicken - about 3-4 hrs
Ribs - about 5-6 hrs
With the direct heat what should I expect?