Vents on top

[nocalhonker]

I'm going to build an electric USD, I've talked to meateater and got his imput on the electric part.  What I am wondering now is I've seen a few country girls comes to mind that uses 3/4 pugs on top for vents how would the vents that are like the ones on a weber lid work.  I'm also thinking of cutting a door in the bottom to add chips as needed.  Basically looking for do's and don'ts on above or other possible pitfalls you experts have found.  This is a great sight.  Nocalhonker 

 

[meateater]

There's lot of ways to do the vents on the lid. I put a door on my charcoal 55 gal UDS and it works great. I don't think one on an electric one will work well, maybe if you can seal it well. Besides Dutch and myself I don't think anyone else has a electric UDS on here. You might want to pm Dutch and get his opinion also. Hope this helps. 

 

[austexrod]

Definately use a drip pan, I also suggest you check this link from Alton Brown http://www.foodnetwork.com/altons-pulled-pork/video/index.html

 Watch the video it was very helpful and he uses an electric sm0ker too.
 

I'm going to build an electric USD, I've talked to meateater and got his imput on the electric part.  What I am wondering now is I've seen a few country girls comes to mind that uses 3/4 pugs on top for vents how would the vents that are like the ones on a weber lid work.  I'm also thinking of cutting a door in the bottom to add chips as needed.  Basically looking for do's and don'ts on above or other possible pitfalls you experts have found.  This is a great sight.  Nocalhonker