Originally Posted by HoosierTrooper
Yeah I know, I started to keep the dirty little idea to myself, but it slipped out. I realize the idea of the UDS is the added flavor of the drippings hitting the coals, but this is an option to consider. I am really pleased with the brisket, it seems to have a "cleaner" taste for lack of a better word. I may still cook ribs without the pan, but for the meats that produce a lot of drippings, like butts, briskets and chickens, I will probably stick with the pan.
PM JD McGee-he's got a couple drums he's using a claypot base for a heat sink, and I've seen them in action and even though I feel it is blasphemy to stray from the UDS vision-some folks aren't used to the "old grandpaw" flavor so hey have a party! It produced some fine eatin'!