EDIT: HOLY SHEET... my ribs are at 139 after two hours, fire at 200-250. Crazy fast.
Just built my UDS this weekend. Why de fark did I wait this long to build one........................?
Anyway, I used the chisel method to remove the top, and the lid came off like butter. I couldn't believe how easy it was. As you can see I'm using a 22 weber lid. The lid makes a good seal despite the fact that it is slightly too small. I might bang out a weber lid once I get a second one.
Anyhoo.. I've got an untrimmed rack o spares on it for her maiden journey. I just dropped two brewskies like it was nothin, so I'm feelin great. I'll get some more pics up as the cook goes.
Also, I live in the ghetto, hence the chains.