The BBQ BRETHREN FORUMS. - View Single Post

willm · 01-30-2009, 05:48 PM

Well thanks for the quick replies.

I do have 2 racks on my UDS so I'll try the ice method next time.

I read somewhere that I should leave one air intake cracked open a little ways, and then close the air outflow so as to keep the smoke inside. From that I take it that creosote isn't an issue with cheese as it is with meat?

(thanks, too, for the search feature how-to tip)

01-30-2009, 05:48 PM	#7
willm Got Wood. Join Date: 11-11-08 Location: Brentwood Bay BC	Well thanks for the quick replies. I do have 2 racks on my UDS so I'll try the ice method next time. I read somewhere that I should leave one air intake cracked open a little ways, and then close the air outflow so as to keep the smoke inside. From that I take it that creosote isn't an issue with cheese as it is with meat? (thanks, too, for the search feature how-to tip) __________________ Fire is your friend!