I love how efficient the uds is. For some reason mine leaves a very strong smoke flavor in the meat. My set up is this. 18" grate w 2" legs and about a 15" basket. Holds 20 lbs no problem. It will cook for 20 hrs no problem. I typically cook 8 butts. 4 above a BGE plate setter then 4 more 2" above that. I use an ique 110 for heat regulation. I am even wrapping at 130 sometimes, very early I know, why too much smoke flavor. Last few cooks I haven't even added wood. No difference between lump or reg kingsford either. What's the deal.