Originally Posted by 1990dtgl98
Thanks for answers!
Anyone else with a UDS that could chime in?
I've got two that I use almost exclusively. Honestly, there's not really much I'd add to what Pyle's BBQ already said. I think he pretty much nailed it.
The only thing I would add is about thermometers: I use a 12" turkey frier thermo that slides in directly under my bottom cooking grate (I've got two grates in each drum and a Weber dome for both lids). That puts the probe point right in the middle of my cooking grate. I've found that there can be as much as a 50 degree difference between the center of the grate and the edges depending on weather conditions in my single-walled drum. In the double-walled, that difference is usually much less to negligible.