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Picked up the last 3 bags of Weber 20lb Charcoal Briquettes Walmart had for $6 and picked up some Western Post Oak wood chunks for $2.50 a bag too. They also had some various wood chips on clearance too for $1 a bag but I am overstocked with chips. Check your stores here

I too have 3 - 3/4" intakes with 1 ball valve and also a 2" x 6" exhaust, mine runs at 275 with just the one ball valve open. It's always hot here in South Alabama and it stays right there at 275. If I open all the intakes she gets up over 325.

Saw these yesterday so I picked up a couple for $2.48 a box. Haven't used it yet, not the best of reviews but worth a shot for the price.

Here is the charcoal grate that is suspended with my 14" cast iron pizza pan. Think I may need a larger pan but it would work well for indirect.

I like that idea, I have an old Char-Broil Kettleman grate that I can use to suspend a round cast iron pizza pan with and then put a grate on top of that. I didn't know that about Kickstarter, glad I didn't pledge. Thanks

Ran across this today and wanted to get the seasoned kettle users what you think about this 'Kettle Zone Cooking System'. I am not affiliated with this in any way but though this was a great idea. It's up on kickstarter to get in early.

Not sure if I'm allowed a link but I have "Lodge LFIP3 Lodge Flat Iron Grill Press", $13.22 at Walmart and Amazon and works great!

That's some fine looking food! I love my UDS too :D

I used Hillman #14 to 20 x 1-1/2-in Phillips-Drive Stainless Steel Machine Screws with washer and lock nuts. Works perfectly!

I don't use one either, let it fall into the coals and enjoy the best smoked bbq you ever had!

I take it to 203-205 and probing for tenderness for sure. I prefer pulled beef over pulled pork and I love pulled pork!

I make Malcom Reed's Smoked Brisket Tacos all the time with pulled beef instead of Brisket. There is a great Mexican spice recipe there too.

Looks great! I love my UDS, I did a 8lb butt the other day temps averaged 275 and it was done in 7 hours! It was so good, I'll never go back to low and slow.

I already had replied your original post, NO.

I used chips only in mine, I tried pellets once and they caught on fire. It was a good smoker for a long time, hope you like yours!

Looks good, give Jeff's Smoked Bourbon Pig Candy – Bacon Nirvana a try it really kicks up the flavor!

275 is the sweet spot for my UDS, I can maintain 250 by starting with 1/4 chimney of charcoal but it really wants to creep up to 275 and it gets locked in there with only one 3/4" valve open. It was hard to get away from 225 low and slow but I'm loving this higher temp smoking. I did a 8lb butt...

Looks awesome Al! Be glad to help out with the yard work for a ribs like that!

Finding the 'right' answer is going to drive you crazy. I researched a great deal before I finally just said the hell with it and did what I felt was right for my needs. I thought I needed a diffuser plate so I put a shelf with a holed pizza pan about 2" above my basket. I really didn't like it...

If it puts out great food who cares if it's cheap, looks great!