The UDS throwdown sounds like fun, I am wanting to build mine now tho. If things go well, who knows, can get food grade barrels for $7 all day long round here so..... Here are my questions 1. Charcoal area - Have seen both flat expanded metal on bolts through the barrel and several "fashioned" baskets. Which is better and why? 2. Air inlets - Everyone seems to have 4, some prefer caps while other rely on ball valves, or a combination of the 2. In your opinion which works better and why? 3. # of food racks - have seen 2 alot, have seen pictures that only had one rack, I was thinking 3. Is there an advantage to fewer racks? 4. Paint - have seen several with paint jobs in colors I have yet to see in the BBQ paint. Automotive hi temp engine paint I assume? 5. Access door to charcoal basket - Some have it, some dont. I dont really want to have to go in through the top, just seems like a hassle. 6. Drip/water pans - what if anything are you using for drip pans? 7. Thermometer placement - I was thinking about putting a thermometer at the level of each food grate, even though temps should be fairly well distributed given the small amount of space. Was just curious as to everyones approach to these things and ideas on these questions.