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Got it. Thank you guys. SS

When you cook at a certain temp. Dou want the temp reading at the level where the meat is? I ask because I have a temp gauge in my UDS about a foot down from the top and I use a digital temp gauge at the top by the meat. The temps are different by about 125 deg. Should I have 225 at my top rack? SS

Thank you Russ, I'm going to use my digital dual probe for the top rack. After running it for about 8 hrs with bacon to season I realized I need a water pan/dripping pan. Bacon grease was dripping all over the place. Getting burned up on coals and smoking back up onto the bacon. Tasted terrible...

UDS complete except for a big University of Miami U on the front. Got the first smoke going to season it. Slab of bacon on there. Trying to get it dialed in. Been going 3 hrs between 220 and 240. Let's see.

Thank you, glad to be here. SS

Thank you Al. Absolutely. Here are some more detailed pics.

10X48 piece of expanded metal. Used a Weber charcoal grate for bottom and then an 18 inch cake pan for ash catcher. By the way, whoever said to bend expanded metal around a propane tank to shape is funny. Here's what worked for me. I put 2 bolts with washer into one end of expanded metal then...

Fire basket

Hello everyone, new to the forum. Visited a bunch and read around but I finally joined. Smoked a bunch on a water pan smoker but it just got to be way too much work. Loved the UDS idea for the ease of use and quantity of food you can make at one time. Will be sharing some pics soon. Thank you...