I won this smoker at the Arizona BBQ Festival in Scottsdale. Built by "Crazy Pig" Dan and David & Eddie at AZBBQGRILLS and raffled to benefit Cancer sucks Chicago, it is magnificent. Can't wait to try her out. But, having never cooked on a UDS, I am going to have to pick some brains around here for some help.
Really well built, she is, and heavy. I need help lifting the body off the base. She should hold heat really well. Here is the link to the thread where Dan described the build:http://www.azbarbeque.com/forums/bbq-discussion/uds-inspired-smoker-to-be-raffle-off-in-scottsdale/
Dan figures, with the charcoal basket completely full, she should go for a good 40 hours
but I doubt I will have cooks that long. But, first questions:
What to do about drippings getting down into the base? There is a diffuser, but obviously it can't go all the way to the sides.
The diffuser is concave / convex, depending on which way it is flipped. Should I have the concave side up and line it with foil to catch most of the drippings?
I am going to do a dry run next week, start with 5 pounds of charcoal and start it using the Minion method, keep exhaust wide open and fiddle with the intake to see how stable she is. At least that is the plan right now. But I would appreciate any advice from you UDS gurus.