Thread: uds today
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Unread 02-18-2013, 10:05 AM   #10
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Quote:
Originally Posted by tsanchez View Post
I now have 4- 5/8 inch holes down there, need to enlarge them. My main issue now is the weird smoke flavor, I assume is from charcoal.
All in all, it sounds like you are not running a clean burning fire before you put the meat on. What is your top vent?
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

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