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Smoked turky legs about 2.25 hours at 250, came out great. The uds maintains temp pretty well, but heats up quick when the lid is off. Grilled hot dogs and burgers afterwards.
Hey guys, has any one thought of using a turkey fryer type strainer as a charcoal basket? I am in the planning stage now and that seems to be the hardest and most expensive part of the build. Also any other ideas for air intake besides ball valves .
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