full basket of lump coal with wood chunks interspersed, light about 12 briquettes in your chimney distribute on the top of coals evenly. let it get going, open all intakes until it's up to about 50 degrees below you cooking temp close 2 intakes and see where it settles.... wait for the white smoke to turn to sweet blue, then cap the last intake, open the top put on the products you intend to smoke (quickly) close the lid and uncap the single intake again... watch your temp rise back to cooking temp wait for it settle and adjust from there..... Good luck
Brisket is the most challenging meat for most people you really picked the most difficult way to tryout a UDS... But you can do it pick your cooking temp, I like 275-325 and cook it till it probes (warm butter) tender.... Wrap it and rest it for about 1-2 hours and you'll be good to go...
Vegetarian friends!, just leave them out, there no fun anyway.....
[COLOR=red]"The most reliable, easiest to make at home, Smoker [B]"The UDS"[/B] W/ an Auber temp. Controller w/ 20CFM Blower.[/COLOR]
[FONT=Arial][B]Future Smoker [/B][/FONT]
[FONT=Arial]$5438.25 Total BYC Smoker!![/FONT]
[SIZE=2]Some people spend an entire lifetime wondering if they made a difference in the world. But, the Marines don't have that problem. [/SIZE]
[SIZE=1]Ronald Reagan, President of the United States; 1985 [/SIZE]