Originally Posted by Mark
I'm glad to see you're perfecting UDS diffuser technology. I just had another idea to achieve more even temperatures. It is turbulence.
Your diffuser probably causes some turbulence but I was thinking about inducing turbulence mechanically with a small blower about half way down. Something like this maybe.
Not a bad idea. I've done some experimentation with laminar and turbulent airflow with auto intakes and understand the theory and concepts as they pertain to turbo's etc. I've developed a product for Ford Powerstrokes that addressed eliminating some of the turbulent air intake issues.
I'm no braniac but when it comes to heat and thermal issues, I'm a noob. I think the turbulence could be inducted above the diffuser and several inches below the meat. Create a "swirling" convection effect as the heat rises and is exhausted.