I am just curious what you all use for a diffuser (if any) in your UDS, why you chose it and how it is working out for you.
I am contemplating a 16" perforated pizza pan, for my 18.5" 30 gallon UDS. I can use it as is when I want fat/drippings to fall through to hit the coals for some of that fat vapor flavor, and I can also optionally foil it when I don't want that flavor, and/or to collect grease to make less of a mess. (I used a terra cotta planter base in my Mini WSM but I don't know how much that would help out with my 30 gallon UDS.)
Regardless, for my setup (30 gallon) I do need to use a diffuser because my cooking grate (7" down from top) would be to close to the coals for direct cooking (from what I hear).
12-01-2013 12:27 AM
I use a perforated pizza pan as well, but when I did the biscuit test, the ones on the outside were obviously darker. So, I switched to three remote thermometers (didn't want to ruin more biscuits) and started drilling the holes in the pizza pan bigger until I got a consistent temp throughout. I've been very pleased w/ the performance (no real hot spots) since then.
12-01-2013 05:34 AM
Though I don't use a diffuser, the pizza pan with holes cut in it is a pretty populat method.
12-01-2013 05:36 AM
You'll have to try a couple sizes out. Also it depends on the dia of your coal basket. In my bullet which is the same dia as your 30 gal drum. I found if I went to anything over 14 inch in dia. I used 2 times the coal to get the temp up for birds. Also a lot more for the 225 temps. Just a thought.
12-01-2013 06:05 AM
Perforated pizza pan here also. I didn't like the flavor I was getting with the fat dripping directly on the coals. Seemed bitter to me, but others on here like the fat dripping.
12-01-2013 06:12 AM
Large foil wrapped heavy duty pizza stone from bed bath beyond