View Single Post
Old 09-08-2011, 09:35 PM   #4
Take a breath!
Hozman's Avatar
Join Date: 09-07-11
Location: Grain Valley, MO via Big Sky country

My UDS runs straight and true at 270*. This is with all intakes closed and 2 1" exit vents open. I love this temp for my brisket and butts. I would like to get the temp down to around 220-225* for ribs/fish.

My process was/is fill my charcoal basket and mix in some chunks then add a full chimney to that. Talking to some other guys they are saying a full chimney is too much and try 1/2 chimney.

So am going to do that in morning but was also considering the water pan idea. Always open up an intake if needed to bring temp up.
Hozman is offline   Reply With Quote