Fired up my UDS yesterday afternoon at 2PM. Had 2 large CAB briskets. I used my spicewine charcoal rack from my bandera. Filled it with kingsford and 1 small log of oak.
Maintained about 210 for 14 hours. Pulled the briskets off at 4 AM.
I put the cover back on and shut down the vents. At 2PM today, I still had hot coals.
This was one of my best and consistent cooks on my UDS. When I made mine, I made a lot of mistakes drilling the holes for my grates. This time I made sure I plugged all those holes with foil.
I had also drilled 4 holes at the bottom for ventiliation. I kept those plugged almost the entire time.
I am using my weber kettle lid which I highly recommend for your UDS.
Wannabe BBQ Illuminati