UDS and heat diffuser?
So I did my first turkey today. It was a 12 lb bird. I got it to a breast temp of 165 to 170 degrees. I know 180 is what's recommended so I cut the breast open on one side and it is white and done all the way. Problem is is that the outside of the bird is getting rather well done. My wife made the comment that when she cooks chicken she doesn't use a thermometer. She just cuts it open and looks at the color. So we are just gonna eat it. I am sure we will all stay healthy lol.
My question is what if in the future I put a pizza pan or an old disc blade over my charcoal basket to block the direct heat? My basket is a heavy guage mesh on bottom and sides so air and heat would still get in and escape. I was thinking of just simply laying it right on top of the basket. The heat could still escape out the sides and warm the chamber of my drum and at the same time no direct heat of flames would come in contact with my meat thus charring the outside. Any ideas on this? I don't see any point in drilling more holes in my drum for diffuser support bolts.