I'll be pulling out the UDS today to do a rack of ribs for the wife and some beans for me. Then last night I found bone in chicken breast than I want to try.
Ribs I go by look and feel and the beans, well, it seems as if I can take those off after 1 or 5 hours and they are always good.
But I don't even have a guess on how long the chicken will take. Do you guys have any idea? Or do I try to take an internal temp?
As a side note, I still like my UDS and I think during winter it will come in handy. But I still like my side firebox smoker better. Yes, it is much tougher to keep a consistent temp but my family and I agree that the flavor is better frpm the side firebox than the UDS.
I use the exact same lump and apple wood in both smokers. So I have no idea why.