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DavidJ
06-09-2013, 11:57 AM
I'm trying something different in my UDS today... Instead of using a water pan as a heat shiled (mounted on a grate above the coals, I dropped a perforated pizza pan directly on top of the fire box to see how that would work as a heat diffuser. I actually wanted to suspend the pizza pan above the fire box, but was already running late for church so I "improvised" :wacko:

Three hours later I still have some white smoke, not billowing smoke mind you, but enough to annoy me. Think the fat from the butt is dripping into the fire and increasing the smoke?

David

LMAJ
06-09-2013, 12:01 PM
Yep.

ModelMaker
06-09-2013, 12:34 PM
Per the UDS design. Fat drips on coals makes tasty smoke rise up and hit meat.
Just like your grandad did it.
Ed

DavidJ
06-09-2013, 01:51 PM
Since it's not billowing smoke, and the temp is consistent, I'm not gonna worry about it then. It's just that I've usually had the heat deflector which resulted in less smoke, so I'm a bit concerned about too much smoke.

I simply love the trial and error aspect of BBQ!

4uweque
06-09-2013, 04:09 PM
I use that exact set-up. No worries, it will be fine.

Sawdustguy
06-09-2013, 09:43 PM
Yep.

You are lucky you didn't have a pit fire with the fat dripping into the fire.

gettinbasted
06-09-2013, 10:59 PM
You are lucky you didn't have a pit fire with the fat dripping into the fire.

Not if you run your drum correctly. There won't be enough air. Fat on the fire in a drum creates moisture and flavor.

DavidJ
06-10-2013, 09:53 AM
You are lucky you didn't have a pit fire with the fat dripping into the fire.

I think the perforated pan did a great job of dispersing the drippings and keeping the flames down. With that said, when I removed the butt a portion of the fat cap stayed behind and I got a nice flare-up! :grin: