Is it necessary to install a pan where you could fill a little water somewhere between the firecage and the grid? Thought that could be useful as a dripping pan as well as a heat reservoir. What do you think?The UDS smokers work really great. I get an average of 16hrs burn time off 12lbs of charcoal. It’s hard to beat that! I’ve seen a few UDS smokers with water pans, but I’ve found that it’s not really necessary. I’ve also seen people place an additional rack about 6″ below the cooking surface and use a pan or pizza stone as a heat diffuser. Both would work in shielding the heat from the meat, but I haven’t experienced a problem without either. As long as you keep the lid closed as much as possible, you don’t have to worry with regulating the heat too much. With one intake valve 100% open the UDS will sit at 225 degrees F. When I want to cook hotter I open two intakes and it kicks up the heat to 275 F. If you want the added assurance that the water pan gives you, go for it. It’s not 100% necessary in my opinion. Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram
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our UDS is the best….. we put 1 inch of grease sweep in the bottom, and it clums up all drippings as the product was ment to, it works very well and keeps the drum clean.