Well, i finally read all the uds thread and built one. After the initial seasoning the other day, the smoker has been calling my name every day and I could not resist any more.
I wanted to "practice" maintaining constant temps for ribs. The internal barrel temp before i started was 150. I was afraid with it being so hot that it would be hard to keep temps low enough for true low and slow, but I was shocked with only the valve opened it held 235 for an hour. Satisfied in the temp control I was ready to start cooking and opened 3, with minor adjustments it held 350 almost perfect.
Put some bakers and ABT's and then the chicken
My wife kept asking me all night how does it taste so good? I just told her that is the magic of the UDS.
Thank you to all who put the time in to post everything you have learned about the UDS.