- Joined
- May 3, 2006
- Location
- Ventura, CA
I am not sure if I like the UDS flavor on meat. The taste from the fat dripping directly on the coals provides too much fat smoke for my taste. I do not as much of a problem with chicken or brisket. On pork, however, it seems to over power the meat. It is nice to get some sleep, but man I miss that flavor profile I get from my stick burner.
When I did overnight cooks on a ECB or WSM I had know problems.
It just might be my snobby arse :biggrin:
Just want to hear from others!
When I did overnight cooks on a ECB or WSM I had know problems.
It just might be my snobby arse :biggrin:
Just want to hear from others!