Originally Posted by Joe Steel
So, I've done a few runs on the UDS (so awesome).
Noticed the following: I had the grill filled with a whole chicken and about 6 pounds of country style ribs. Chugging along, maintaining a decent temp (say 225 -250). I need to remove the lid and check on things -- turn the meat, relocate pieces cooking faster than others, apply sauce, etc.
With the influx of air, and add the dripping grease, flareups occur and pretty soon, you have a raging fire in your coal basket.
How do you deal with that?
Close your intake vents for 5 mins before you take the lid off, then work as fast as you can, it will help. Try not to have the lid off to long.