Originally Posted by CustomBBQ
Alright, you guys are really adamant about the UDS, haha. A few questions about those then.
I wanted to have 3 racks for food in this thing, two where the barrel has those "ribs", then one on top. Is the heat from a UDS to hot for a rack that close to the bottom? And if so, would some kind of plate to difuse heat help?
Maybe I'll just cut the air compressor in half horizontally and use it for the coals, might as well get my 15 bucks worth, haha. I have the tools to cut a door (similar to the WSM) to access the mutliple racks if I can put them in. As always, thanks for the input.
Your choice on the door, but the more times you cut into the barrel the more chances for leaks and harder time controlling temp.
Other people have put a rack low to the fire box, if you do that I am pretty sure you will want a heat diffuser of some sort. In the Mini WSM's placing a supported terra cotta plate seems to work great. Put it a couple of inches above your fire pit, wrap in foil and fill wtih apple juice when cooking or sand to absorb heat and distribute evenly.
Design it to your standards, have fun with it and let us know what works and what doesn't. we will all learn together.
Remember no one has failed on this site when designing a pit, we have all just learned several different ways to not design pits
... except for that one time... but we don't talk about that one time...