Did a little searching and didn't find much information. I'm running a UDS stick burner that is pretty, well lets just say it's not fancy. Makes great food though! I burn ash in it since it's (laying down) everywhere on my property. I'm just wondering what others do to control temp, or if ash is just a bad choice of wood since it burns so hot and fast. My system seems to work rather well but it is very far from relaxing. When I cook beef ribs I'm running around like a maniac checking temps, tweaking drafts, adding sticks, knocking down stuck sticks, in rare cases sometimes pulling the meat for a minute because of some flare up. When I first started with this rig it seemed any time I would get a good temp and good thin smoke I'd come back when the temps started falling and half of the wood was out and unburned.
When I fire it up, I always have a bunch of sticks on top to heat up, but I must say no matter what I do the temps can fluctuate like crazy! My ash is aged about 8 months right now. My winter wood stove pile doubles as my smoker wood so the sticks are about 15" long, but when smoking I split them to be anywhere from a silver dollar to 4 fingers wide depending on what kind of heat I "think" I need.
Anyway, I know a UDS probably isn't the best option for a stick burner but it's all I have right now. Just poking around for any info. Thanks in advance!