Originally Posted by trza
I did my first UDS brisket last weekend.
My wife says that direct heat in the UDS creates a smokey flavor that is too strong and bitter.
It is good to play around with the wood you are using for smoke (or even the lump you are using). It is very easy to overdue it with mesquite.
My wife is complaining a lot less since I cut the smoke level down (lump w/o wood). That said, I enjoyed 100% pecan wood - sweeter and less intense than mesquite. I also moved the UDS so she would not see the smoke - think that helped a bunch too (make sure NO smoke drifts near your door - and don't check on it much or she will smell it in your clothes).