THE BBQ BRETHREN FORUMS

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I can't open that URL, perhaps because I no longer have a FB account. Could you paste the img code into a post here so others like me can see them? Thanks.
I had a moment, so...
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My UDS and 3 helpers. Well 2.5 of them made the photo. I used the KISS method for the most part. (3) 3/4" intakes 1 - 1 with ball valve. Bottle opener and shelf mods. used brass fitting for thermo and probe access - sealed with cork will be seasoning it this afternoon:grin:
 

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Why no heat deflector or water pan in these??

I've found no need for one. Excellent O2 control means keeping the temps where you want them. No flare ups because there simply isn't enough air. About 24 inches between the fire and the food makes things pretty indirect.

It's like steering an oil tanker. Make a correction, and in 30 minutes you will see where it goes. Once it's dialed in, it will stay there for hours with little fuss. I've put on a brisket and gone to bed.
 
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