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tntjz3
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Here is my UDS.
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Here is my UDS.
Crue is right on...it doesn't matter what you use...just stop the juice from hittin' the coals... I have my drip pan/heat shield 15 inches from the top of the drum...or about 6 inches from the top of my fire basket.
I keep reading the thread and noticing the comments about diffusers, removing the "pit" flavor.
I'm going to guess this "pit" flavor is a regional thing?
Until I built my first UDS I'd used all indirect smokers (ie: off-sets, reverse flows, etc) in recent history.
Now that I've used the UDS and shared some samples with my usual food testers they all say they prefer that "pit" or "flame broiled" flavor.
Interesting stuff...
That is a 2in exhaust, about 12in high. There are three 3/4 intakes, 1 is a ball valve. Should I have more exhaust?I'm thinking you need more exhaust also. That doesnt seem to be enough and you may be getting stale smoke
That is a 2in exhaust, about 12in high. There are three 3/4 intakes, 1 is a ball valve. Should I have more exhaust?
So, to the folks who own both, WSM & UDS, if I put in a water pan it will be the same as a WSM? I'll be looking for a weber lid. Thanks.