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Old 02-11-2014, 11:27 PM   #18
martyleach
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Join Date: 12-18-10
Location: Pleasanton, Ca
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There are so many different manufacturers of drums.... no set answer on the gauge or exact diameter or lid sizes. Gotta check them out individually. I have made 6+ UDS and all the drums have been different.

The point of the diffuser is to:
1. Make sure the heat getting to you Q is all pretty much the same temp, i.e. get rid of the hot spots.
2. Make the heat indirect.
3. Depending on the thickness of your diffuser, it can also keep your temperature stable. Thicker equals more stability but takes just a little longer to heat up. Really doesn't impact fuel usage despite above posts indicating so. Maybe a 3-5 minute longer time to heat up.
I found the diffuser to help out quite a bit in keeping my meat from drying out on the bottom side.
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XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe, UDS, Wood fired pizza oven, UUNI

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
http://www.amlwoodart.com
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