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Old 11-27-2012, 04:09 PM   #29
Knows what a fatty is.
Join Date: 02-29-12
Location: Suburb of NYC

I use the pizza pan covered in foil sitting right on my basket as a diffuser almost all the time now. For Thanksgiving did a 17lb brined bird with a couple chunks of applewood on the UDS for the first time. Temps kept at 375-400 with all vents open and the valve maybe 2/3rds open. Put stock, apples, carrots, celery, onion and fresh sage in the pan the rack / turkey was sitting on. Also put same aromatics in the bird. About 2.5hrs in I checked the breast temp and it was at 160 already! I was expecting the pan below full of liquid / stuff to stretch the cooking time but it certainly didn't. Bird was done a full hour before I expected it to be.

So for me and whatever little differences my UDS has (it's pretty standard though I think), a diffuser doesn't seem to make temp variations etc. I think I understand why some like to have the drippings add a flavor dimension but when I went without a diffuser, I got flare up pretty damn quick but with that said, it was usually when I left the lid open too long so it was my fault

Anyway here are some before and after pics.
Attached Images
File Type: jpg Turkey TG 2012.jpg (58.1 KB, 135 views)
File Type: jpg Turkey Thanksgiving 2012 x2.jpg (57.3 KB, 135 views)
Weber kettle w/ rotisserie Vermont Castings 4 burner SS UDS Lodge Sportsman Smokey Joe
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