My build is basically done. I still have to paint some lettering on the lid.
My first cook was a 14lb turkey. It turned out fantastic.
Some interesting notes from the cook:
> I used a water pan under the turkey.
> My target temp was intially 275. The temperature climbed a lot slower than I expected. Eventually I propped the lid about 5/8" on one side. That made the temp climb faster. When it got close to 300 (my revised target, based on when we wanted to eat), I put the lid back down. The temp plateaued, and started dropping slowly. When I propped the lid about 1/4", the temp stabilized around 290.
Does anyone have any thoughts on this? I have two 3/4" inlets, a 3/4" ball valve inlet, and four 1" exhaust 90 deg fittings in the lid. Four 1" openings have the same area as one 2" port. Should I consider adding more exhaust? Is the temp behavior due mostly to my use of a water pan?
> Also, I used the well-known method of loading the charcoal basket and putting apple wood, in at all levels, spread around. I noticed that the UDS smoked visibly for some time. The visible smoke stopped at about the mid-point. When I emptied the basket the next day to separate the still-good coals from the ashes, there was still chunks of wood. Was the wood still producing the kind of smoke that can't be seen, or did the wood stop smoking somehow?
22.5" Weber OTG, 22.5" Weber OTS, Dacor Dual-Burner Nat Gas, UDS (under construction)