Never really heard of these, though I have scoffed at big green egg and the price. They sell them down at the local hardware/propane dealer. Can you use a barrel smoker like that (UDS) for smoking stuff other than BBQ? When I think smoking I think cured meats, jerky, and ring bologna, etc, starting at 130 and then finishing at maybe 170f for 155f internal temp. 235f is way too hot.
How would you use a UDS for venison? Pork/chicken/beef have way more fat to cook out.
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