I am sold on the UDS. My only other question...
Do you scoop out the fat on the bottom of the smoker, or call that seasoning?
Thank you guys again for your help! I truly appreciate it.[/QUOTE] Nope i want to keep the bottom clean it's more sanitary and it'll last longer.
If you can get a spare drum lid then cut the outside rim off it...i used a skill saw with a metal blade. After you cut it off then take some big pliers or channel locks and bend up the edges all the way around to from a pan out of it. This will be about a 19 inch ash pan/ dripping pan for you. It sits
freely on the bottom and catches everything.
I drilled a hole in the middle and attached a U bolt so i can grab it with my hand or a hook...easier with your hand but either way.
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
Dedicated stick burning/charcoal UDS Rotisserie!,
-Mini WSM uds style,
- Jumbo mini or Jimmy
-newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767