Got in Friday evening, fired up the UDS for some burgers, hard to beat a smoked / grilled burger off a UDS over Kingsford charcoal and a few wood chunks. About half of my charcoal basket was full of unlit from my last cook, so I started a half chimney of charcoal, added 2 chunks of oak and 1 of cherry. Got her settled in at 350, which is where mine runs with 3 of the 3/4" intakes open, and got the burgers on. For the burger patties, I used 1 1/2 pounds of ground chuck, added 1 tbsp of a local seasoning (Tex Joy steak seasoning), 1 tsp of minced onion and 1/4 cup of my favorite BBQ sauce (Head Country Original). Mixed it all in, then made up 4 patties about .40 pounds each. I'll usually baste my burgers about 15 minutes in with a BBQ sauce, but I went with just olive oil this time. Aiming to just get a good smoke flavor from the meat along with my seasonings. While the burgers were cooking, sliced up 4 Russets for some homemade battered fries. Ended up with a little shy of 2 pounds of fries, so I mixed up my batter, which was 1 cup of all purpose flour, 2 tbsp of Tony Chacheres, 2 tbsp of kosher salt, 1 tsp of garlic salt, 1 tsp of paprika, and 1 tbsp of the Tex Joy seasoning, and 1 cup of water (you could substitute beer instead of water for beer battered fries). Battered them up and fried at 375 until crispy and brown. Burgers done... Fries done..