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Unread 10-28-2011, 09:53 AM   #290
On the road to being a farker
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Join Date: 05-26-11
Location: Kentwood LA
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I think I might experiment with some sort of diffuser , maybe even just a disposable pan on the rack below the meat. I know part of the beauty of the UDS is supposed to be the drippings vaporizing and adding extra flavor to the meat, but every thing I cook turns out a little charred on the bottom , even at low temps. This wouldn't be a real big deal to me , but the wife won't even taste the food if it has a hint of black on it , dark brown , red , mahogany are all ok , but she sees black and assumes "I burnt the food".
Mike Price
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