SmokerKing
is One Chatty Farker
Been working on a UDS diffuser, first prototype worked ok, hoping this one will work better;
Why a diffuser in your drum? I like the drippins falling on the coals and steaming back up on the meat much better!! IMHO.
I have a fairly large fire basket in mu UDS, the heat seems to go directly through the center of the barrel. On my drum, the center heat typically runs about 30 degrees hotter than the sides of the drum.
I want to alleviate the direct heat and balance the temps throughout the drum during a smoke.
I've used foil, water pans etc. Decided to design and experiment with a steel diffuser.
I use digital therms when I smoke and I always suspend one probe just below the top grate and meat to monitor the center heat. Throughout the smoke I monitor the analog side mounted gauges and compare to the center suspended digital. As I stated earlier, I always saw a 30-40 difference without a diffuser or water pan.
With my first diffuser, and a few hours into the cook, I did see only a 15 degree difference between the digital and analog side thermos. I expect this one to work better.
Modifying the fire basket with an outside ring of charcoal is a good idea.
I also think the top vent location makes a difference on how the heat flows through the drum.