Can somebody explain this thread to me, a newbie to the world of BBQ?
Just built a mini-UDS this past weekend. I bought the clay saucer, but have yet to use it. What is the difference between cooking with the saucer vs. without? I'm guessing the saucer just mitigates the temps so they don't swing as quickly between vent adjustments?
I guess I always thought of a WSM and a UDS to be pretty much the same thing, from a function standpoint until reading this thread, so now I"m "kerfused"!