Couple of UDS questions

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My basket is 10" tall, the grate is attached 2.5" above the bottom of the basket.
My lower grate is 7.5" below the top lip of the drum and the top grate is 1" below the top lip.
That puts my lower grate 23.5" above the charcoal grate.
I can go with a tall lid, the one shown is 10" or the flat lid if I am just using the lower grate.
Happy building!!!

Bearbonez said:

I'd really like to have a something to diffuse the direct heat, but still allow the drippings to reach the coals...you just can't duplicate that smoke flavor.

Click to expand...

Why mess with something that works so well? Everything I've read on here about people trying to use diffuser plates has been less then encouraging.

My take on the diffuser idea is...isn't slow and low just low heat for long periods of time?...it does not mean "away from the fire" thats just the method that is used to get the temp low enough so the meat can cook long enough. With a drum you get the low temps it just happens to be directly over the fire, the fire is just far enough way from the meat so its not grilled.

Anyway this is all MHO and if someone came up with a diffuser that made the drum better and easier to use (if thats even possible:-D) I would probably try it.:eusa_clap

I designed my second drum based on a larger version of the WSM...with heat sink...it works awesome. Good Luck!
http://www.bbq-brethren.com/forum/showthread.php?t=39428&highlight=big+green+drum

Bear, if you have not already check here . Tons of UDS info.