Thanks for the very quick response!
I will find and read N8Man's post about lighting.
The next time I light it, I am going to target higher temps - maybe up to 300 deg to bake off any final undesireables.
Do you think that my temp control struggles were because I was trying to stabilize at 200? Do you think most UDSs stabilize better at 225 or higher?
How tightly are others able to control the temps? How often do you usually have to tweak the valve during a cook?
22.5" Weber OTG, 22.5" Weber OTS, Dacor Dual-Burner Nat Gas, UDS (under construction)