So I have to say that the burn times on the UDS are very impressive. However, the wife and I are less than impressed with the charcoal flavor from the RO briq’s and red oak chunks. Yeah I know RO but it was on clearance at Lowes over the winter for $1.25/bag and I got a lot of it. The guests loved the food and thought it was great but 2 thumbs down from the wife and edible for me (barely). She actually smothered ribs in BBQ sauce (insult to the cook) and still couldn’t eat it. I have set the bar pretty high with the other cookers with flavor and quality and the wife said the Q is better on the offset.
So how does one get around the gray charcoal smoke flavor in the UDS?? I have seen many people post pic’s of using briquettes and the minion method in a WSM’s and UDS. Is that the flavor people are looking for and what they expect????
My next option is lump and hopefully that helps. What do you use for fuel to not get the charcoal flavor?????