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Unread 08-12-2008, 10:10 PM   #14
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Originally Posted by va_connoisseur View Post
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.
Same as Barbarian, 12" thermometer just below the bottom cooking surface.
Works great no problems at all.

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)

No legs, I have mine on concrete. Blocks work good also.

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?

Lump or briquettes its your choice.
I have noticed that when I use LUMP and the lid is removed for a small amount of time (1 1/2 to 2 minutes) the temp will rise up higher than with briquettes.

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