Looks good Cliff. Now on my PDS (purty drum smoker) if I plugged up the top rack with that much meat I would not get much bounce down type relective heat and smoke from the lid. I would be spanking the bottom real hard but the top gonna remain fairly unscathed cuz the fire products from the bottom find it hard to bypass all that meat. Now do your UDS suffer from these type of maladies? If not how come? Do that stuff ever need flippin I guess is whut I'm axing. How many cooking grates you got? How come you don't use a water pan..blah blah blah. That would at least keep the grease from smothering the fire. Now my grease always make the fire burn brighter. Maybe I giving it too much O2.
I'm lost here. Could you take it from the top and splains it? Thanks.
bigwheel