I read a thread about why people don't put doors on the side of the UDS, but wood and charcoal will only smoke for so long, won't it? I have used both wood and charcoal in my Brinkmann Gourmet El-Cheapo and had to continually add to keep up the smoke. Also, I may start using primarily wood, as where I live, I have a seemingly endless supply. Do I need to make any mods to the UDS to primarily use wood?
Have any of you used a Weber grill lid instead of the flat lid? Is one better than the other?
The ball valve some people use, does it make that much of a difference in air flow (I am assuming that is what it is used for). I have seen what looks like galvanized pipe sticking out of the bottoms of some...wouldn't drilling holes be easier? Then again, if those pipes are threaded I suppose they can be capped to adjust air flow.
Do these need water bowls in them? I have been watching one of these BBQ shows on Netflix and one guy uses water (the steam) to help keep things moist and also to help tenderize. I always had water in my Brinmann, but with the UDS, I haven't seen or heard of anyone using a water bowl/tray of any kind. Not needed?
Any help would be greatly appreciated!!