i use a diffuser when i do things like a fatty or MOINKS as they have a lot of fat that renders out. and for a diffuser i just use a sheet of aluminum foil on the second rack and poke a few holes in it. wad it up and chuck it when the cook is done.
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The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over.
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