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I only used 4 coals in a small metal pan in my uds. I smoked with apple, cherry, and maple for about 2 hours. My lid therm didnt even hit 50* The other thing I would be concerned about is air temp. For me the last batch I did started to get hot so I had to pull it and put in the fridge and then finish the smoke after it cooled.
Winter time I smoke mine at 65° an use hickory fer bout 4 hours, comes out just right fer us. In the summer it's gonna be harder, feller might have to do it at night when the temps drop below say 85°.
I use a smoke generator on Used ta be Cool an that got a low temp thermostat, was designed fer sausage, ham, bacon an cheese.