Quote:
Originally Posted by aawa
As you know heat rises. All the heat is collecting at the lid where you have a limited amount of exits in a UDS (either a pipe on the bung or 8 small holes in the lid or the 4 small holes on a weber lid etc) This causes the top grate to be hotter than the bottom grate.
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Gotta throw the BS flag on that one. I have never cooked on a direct pit in my entire life where the farther alway from the coals you are, the hotter it is. Basically a UDS is a low temp grill and dont see how that's possible. You put 2 identical briskets in, one on top and one on bottom, never touch till done, the bottom one will cook alot faster and have a charred bottom
