Originally Posted by packerfannate
Temp when it worked at 225 was quite a bit warmer - end of summer - 80s - 90s
The briquettes I used were Kingsford - I did not wait 30 - 60 minutes before putting the meat on. More like 15 - 20. And the rack was packed with chicken drumsticks and thighs.
If you only use the wood for flavor, what do you use for heat?
Charcoal, primarily. The wood will provide some
heat (in order for the wood to produce smoke, it has to burn somewhat), and provide more heat than you want if there is too much air in the UDS.
N8Man has a link on how to load the fire basket. Mine is roughly 2/3 to 3/4 charcoal, with the rest in wood chunks.
Everyone also forgot to ask you if any of the charcoal/wood was wet or damp, or christened with "foreign" substances.