Originally Posted by landarc
I think hanging may increase convection, which would also play a role in cooking time.
I'm not versed at all on convection cooking. Please expand on your thought. I've done searches on cooking on hooks vs grates
, and have basically come up empty handed. There are a few threads on this that really didn't answer the question.
I love low and slow and the traditional UDS is great for that., but a one hour cook that produces good food sounds great for days when I come home from work in the evening with only a little daylight left.
This may sound stupid, but I'm trying to separate marketing hype from reality. If I just let in more intake than normal to cook around 300, wouldn't the regular UDS do the same thing?