Originally Posted by va_connoisseur
I am looking to construct my first UDS and have a few novice builder questions...
1. What method do you all find to be the most accurate at taking at the grate temps? I have heard of the probe in the potato trick but are there others.
2. I have seen a couple of design for the UDS but none seem to have legs, does the bottom of the barrel not char the ground? (yeah, real novice questions but I am a Brinkmann Vertical Smoker guy, and that things has legs)
3. Due to the rigid/airtight confines, these rigs hold the temps real well and for hours, however I have noticed most people cook with standard charcoal and not lumps or wood chunks. Is it because the latter burns too hot and/or fast?
And I have read the several hundred posts on this forum and a couple of other and did not see the answers to these questions. Thanks in advance for your help. And once the barrel arrives, there will be "construction porn".
Hmmm, new term, maybe I should coin it. LOL
I have had a couple of times cooking hot and fast that I burned some pretty nice rings on the ground. The briquettes are up off the floor of the drum about 3"'s but the coals fall through the grates and when your cooking fast it can warm up pretty quick. I set mine on thin cinder blocks now when I'm cooking at contests where the barrell would be setting on grass.
How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001
CAJUN QUE KREWE
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