Originally Posted by cmwr
I scored several open head drums today with clamps no dents no rust no liners had corn in them. Buddy of mine had 3 of them sitting beside his garage empty and told me i could trade him my closed head drums for his open heads a drum for a drum. Yay!! Now I don't have to find a weber lid. Nice thing about these drums compared to my old smoker is that the lids fit snug but lift off easily without having to yank upward hard.
With a flat lid and dual racks the bottom rack is gonna have to be a lot closer to the fire basket than the top rack. This is the main reason I started inquiring about diffusers. I was afraid my lower rack would be so close to the basket that without a diffuser I would burn meat for sure. is this true that a diffuser must be used for meat on a lower rack? I guesstimate that the lower rack will be about the height of the second ring on the drum (second from bottom). I am not sure whether I will put the support bolts above or below this ring.
I sometimes wonder how a diffuser blocks the direct heat when everyones diffusers have so many holes cut in them. Help me understand this theory.
I run a 3 rack flat lid UDS. The bottom or 3rd rack holds a water pan difusser and I regularly cook on 2 racks. You can see my spacing by the nuts/bolts.