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Unread 11-04-2011, 09:02 AM   #4
Babbling Farker

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Join Date: 08-05-08
Location: South O, Omaha, NE
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With a "door" installed on a UDS, one has to be concerning with air leaks and too much air goin in... is my guess. Also hanging meat in a classic UDS (55gal) would be difficult do to the distance between the meat and the charcoal would be much closer than using a rack. Hope this helps not hurts the thread.
Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner.

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