Was one of his mods to move either the fire box or exhaust to the right side? Usually they are opposite each other, to draw the smoke thru and across the meat.

Smoked some eggs along with my ribs. Started with raw eggs and left them in about 1.5 hours. Subtle smokiness to them. Chopped up one to have with some grilled asparagus, along side the ribs.
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That's a reverse flow smoker. The smoke and heat flow from fore box across bottom of smoker in a chamber the up to the meat level and out the exhaust. They tend to produce more even grate temperatures across the entire cooking area than a traditional offset smoker.
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He's got it right. There is a sealed chamber welded in the bottom. For my first run it went good. I was a little off on how much charcoal would be needed. Anyone have any tips or trick? Been reading online but like to hear it from others directly.
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Look ok?
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Gotta love revers flow cookers!!!

:-)
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Huh, learn something new every day. Thanks for the 411 on reverse flow.
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For Mothers Day....a brisket, ham and 2 slabs of ribs. Gotta keep the mommas happy.
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...:-)
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Brisket turned out ok, the family loved it so that's all that matters
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Ribs were better
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Those look fantastic Jeff. My mouth is watering uncontrollably.
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Ok, need some opinions. The brisket I was expecting to get tomorrow, originally thought 8-9lb size, is more like 3.5lb. I have no idea yet if it's point or flat, has fat cap or not. I'm thinking now of making into pastrami or maybe burnt ends. Any other ideas?
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Some Spare Ribs and two chickens in the UDS last night. With some corn on the cob. The birds were excellent. The ribs were good. I think I will cook the ribs a little longer. I would like the meat falling off the bone. I did 4.5 hours on the rack. Next time, maybe another hour in foil.

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3.5 hours at 250-260F.

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I did some baby backs but neglected to take pictures.
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Did a naked spatchcock chicken (no skin), fingerling potatoes and asparagus
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Anyone have any experience cooking Wagyu Briskets?

I'm firing up the pit in a couple of days and was asked to try cooking one of these super premium slabs o meat.

Any insight would be greatly appreciated.
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I saw the actual Jim Dandy out this weekend. As in 'to the rescue...'
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I would recommend going as light as possible on smoke and avoid heavy seasoning. You want the beef to do the talking, not the smoke and spice.
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Thanks for the tip. Any thoughts on cook temps and times vs a regular ole brisket?
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That has to be the same or the collagen won't break down. It may take a little sooner.
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