Originally Posted by TurboDog
1. My UDS has extreme hot and cold spots , varying as much as 50 degrees over different points on my grates , my charcoal basket is wide and low and I tend to spread my lit coals around on top of my unlit coals. So my question is , will a diffuser of some sort help with this , and will it create any "new" issues od it's own if I did use one.
I use the clay pot base diffuser method. It works great for me. Really evened out the temps for me.
2. I sprayed down the inside of my drum with PAM before my first cook , and have cooked several fatties , so for the most part the inside of the drum is pretty greasy , but it's still starting to rust on certain spots , is there a need to "re-season" every once in a while , or is this normal?
My UDS has too much build up (I think). It it black and hard as glass. I don't have any rust. I have used it about 2 times a month for 1 year.
3. I need suggestions for a thermometer , I started out with one of those turkey fry thermometers , it lasted about 3 cooks. Lately I have been using my digital probe through a block of wood sitting on one of the grates but would prefer a side mounted solution. What would be a good thermometer to use? I don't mind paying a little more for a good one , or two.
I have 2 Old Smoky Joe thermometers from Cabellas. They were in my price range.
4. Where should I be reading temps at? between my two grates? Or should I have one just below each grate? I find that if I get my digital too close to the meat it messes with the reading , so I'd appreciate some suggestions here.
I mounted them 1/2" below each grate.
I also use the ET732 with the IQ110. These do everything for you.
Performer, UDS, 2011 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732