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Yes, definitely. I have an adapter that screws into one of my ball valves. I leave that one wide open with the fan and the other closed. It will keep it anywhere from 200 or so to 400+ if you really get it cranking.

I use the BBQ Guru Digi-Q DX-2 with the pit viper 10cfm fan. It is perfect for the UDS and has a lot of really cool features but a little pricy. You are correct in that the UDS is really easy to control but with mine the temps are usually either slowly creeping up or slowly creeping down if I...

You will probably want to put some sort of support for the risers near the middle to top so that they don't get loose and fall over or even lean. I did this: quick and easy.

Agreed, I made my fire basket from home depot stuff and it has held up for several years.

I have never accumulated any liquid in the bottom. Whatever meat juice that falls down there is either caught and burnt up by the fire or dried out by the heat. Do you use a water pan? The accumulated steam could drip down the sides and pool up maybe?

All you need is a little bit of want to lol. For really thick stuff you could heat it up with a torch or you could also wrap it around a tree with a couple hooks and pull it with your truck. Where there is a will, there is a way. 

Timperjet: How do you have the shelf attached? I was looking to do something similar myself but the only way I have really seen to put it on there is a big 90* bracket. Would also probably need 2 so it is stable. I have been trying to source an old burnt out charcoal grill with the 2 side tables...

Nope, not at all. Well, at least they don't when the smoker is running 225-235*

I just used some elcheapo ones from Home Depot. I drilled out the holes a little bigger and used better hardware. http://www.homedepot.com/p/Unbranded-6-1-2-in-Black-Heavy-Duty-Door-Pull-15457/202034128

That, and also when you dump it over you pour ash all over your seasoned sides. I don't like a lot of ash all over everything. So the butts came off around 10am this morning. They were amazing and everyone enjoyed the meal.

Nah, I didn't on my other smoker and it was never an issue. I did a small hole that I can barely squeeze both through so when they are both in there isn't much room for any air leaks.

Well I did forget one thing and that is to drill a small hole in the side so that I could get my probes in the pit. I picked up 2 9.5 lb pork butts to smoke for easter.  Went on the smoker around 5:30pm, probably going to go till 8-9 am.

So I got started on UDS #3 last night with my buddy. While I was there I decided to make an ash catcher to put under my fire basket. I used the lid that was cut out from his barrel and welded it to the legs on my basket. Not a fantastic job but my tack welds are getting better. I just need to...

Yep, I have already washed the inside and the outside. I made sure to properly dispose of the contaminants. I am getting started on it tomorrow evening so there will be pictures after that.

I got a little work done today. Paint stage 1, 2 coats of high temp engine header paint good to 2000* supposedly. Paint stage 2, 2 coats of high temp black brake caliper paint with ceramic. I can see the light at the end of the tunnel. I am going to stencil something on it but not sure...

Oh, and thank you. My butts always come out really good and are well received by the hungry masses.

Yeah, so I have used a drip tray before but to be honest it is really somewhat pointless. I have a strict no peeking policy while smoking. If you're looking...you ain't cooking. With that being said, any drippings that I do get are usually crisped up in the tray by the time I open it up to check...

You will still want to give the inside of the barrel a good sanding after the burn out. Wait until just before you plan to do your seasoning smoke so surface rust doesn't come back. I used some plain ole 150 grit and gave it a very through sanding. Then I vacuumed out the majority of the dust...

Try to go to your local kmart, walmart, lowes, home depot etc. Drive behind them and there are usually stacks of pallets to be thrown out. I usually just load the back of my truck up and call it a day. Pallets are typically made of untreated clean wood.

You can see my drip tray/head diffuser in this picture. It catches enough of the drippings to keep the fire at bay while providing consistent temps across the whole cooking surface. I learned this after my first few smokes and it has made all the difference. After each smoke I take it out and...