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Old 11-17-2013, 10:21 PM   #17
Southern Home Boy
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Join Date: 01-14-10
Location: St. Louis, MO
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Well... I kinda do both.... My UDS has an adjustable fire basket that I can hang directly under the cooking grate to use for direct heat cooking. I also made a rotisserie ring accessory for it (I can use the spit or a Rib-O-Lator). It basically makes my UDS an all purpose cooker. But normally, I spatchcock the bird and just smoke it for a couple of hours at about 300 degrees with a mix of hickory and apple wood. Did one today in fact.
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