55 gallon UDS - overly smokey food!

[jham0077]

Try a holy pizza pan between meat and the fire to catch drippings. I guess they still burn off but it seems to soften the effect/taste. I've got risers and valves, but I got 4 of em. And it seems that a little wood goes a long way in my UDS, it's mainly a charcoal smoker.

 

[guero_gordo]

Might also try lengthening that stack to generate more velocity evacuating the smoke. Never went with the flat top, but most have a taller stack than yours IIRC