Originally Posted by sfbbqguy
I've been toying with doing something similar but using a 5 gallon bucket at the base of the UDS.
My idea is that then I may be able to achieve lower temps for extended periods for making stuff like Jerky, beef sticks and items like that.
I have the bucket and lid just need some time to make the mods.
Any thoughts would be appreciated.
your idea looks better!
I am concerned about the heat transfer issue. So how is this resolved in the typical offset smoker?
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