Hi everyone, I'm Joe, living in North Carolina after 30 years growing up in Kansas City. Have been doing cooks on a plain old weber grill, but having a UDS built very soon. So far I've done: 2 pork shoulders that came out amazing. Ribs that were fairly serviceable. Wings that have been very hit and miss. Chicken legs, also hit and miss. So I'm really stoked to get my UDS that will be able to regulate temperature way better than my weber grill. Such a crapshoot with the bi metal thermometer on that thing. We tried to calculate the temp difference between the sides but it just was impossible. Anyway,heres my shoulders after seven hours.