That's it. I must have the medium sized one.
Is it better to choke the exhaust or the air intake on these UDS when the temp is to hi to lower it?
I have three 3/4" exhaust holes. Never had the need for more exhaust holes.
Have three 3/4" intakes and normally only need two open when cooking.
Have a 9 lb butt on it now. Started at 4:30 this morning. The UDS temp hasn't moved but 5 to 10 degrees all day. Amazing how well they hold a temp.
I am truly amazed at the flavor and the speed of the Q that comes off the UDS...It is my and my wife's favorite smoker over our others Pellet and Propane and charcoal. :thumb:
I use the ashes left over from the cook to absorb any grease drippings. Might work for you. Pretty hard to get a good photo down at the bottom of the barrel.I have a narrow basket (diametor 37 cm). It is really hard finding anything wider here in Italy. My problem is the fat dripings. Driping on the basket is fine, but when the grill is full it drips on the outter edges. After a few cooks there is quite a bit of liquit at the bottem.
Any Ideas ?
Thanks
You can use a large pizza pan. We use a 17"/43cm one and it works fine. Surely you can get them that size there.
Matt
Hi. That is what I am currently doing. But after a few cooks it gets mess and thick down there. Maybe I should not be so lazy and clean it say after 2-3 cooks