Originally Posted by Carbon
A little update:
I decided to cut the bottom of the drum out as the original drilled out diffuser/bottom was too close to the coals and restricted heat flow as I was not able to reach temps above 300F, with the vents fully open. Coals were also not burning efficiently. I tried both, using the Smokey Joe Silver and the Gold....didn't matter.
I will run this meat hanger smoker body with no diffuser.
Let us know how the food turns out sans diffuser...
22.5 WSM (AU/BBK mutt), Red SS Performer (N-'91), Red 18.5 OTG (L-'89), SJS (ER-'96), WGA (A-'79)