Originally Posted by wmarkw
Thanks all for the replies. I was just at Harbor freight and I wish I knew about the clamp. Will have to snag that on my next visit.
I'm racking my brain about this diffuser thing. I know I could easily drill some more holes, add another grate for a diffuser and figure out something to use if I want to. But what are most people doing?? Does the meat taste that bad with the fat dripped smoke? I have read so many post on so many different forums and I'm indecisive.
My other 2 smokers are an offset and a char broil fat boy water smoker; like a 18.5 WSM and I use the water bowl filled with sand for a heat sink. I'm not a smoking newb but I have never done a UDS direct heat smoke. TIA
Basically the meat taste like it was cooked on an open pit. If you've ever had bbq from a place that uses open pit to smoke on you know what I mean. Its pretty good eats!
ROLL TIDE! UDS as of 12/2/11, Chargriller w/sidefirebox, 2nd UDS in the works