- Joined Dec 26, 2012
Just curious if anyone else has the same problem as me in their UDS. I start my fire and when i drop the coals in my fire is usually at like 315 degrees so i damper it down until it gets in between the 250-275 range. Now i have awesome TBS. Once i go to put my meat in all the heat leaves and all the sudden i have this gray smoke that takes forever to go away. Whats up with that. can anyone explain this? Thanks.