UDS temperatures?

[TurboDog]

Originally Posted by Deeg

For you guys who use a deflector, a question:

In my understanding, one of the beauties of an UDS is that the drippings form the meat fall into the coals and create steam. This adds some flavor back to the meat and helps keep the air from getting too dry. If this is true, do the deflectors keep the drippings from hitting the coals? Is this a problem? I've considered using tin foil with holes poked through it.

If you want that "open pit flavor" you can use a diffuser with holes in it and the fat will still hit the coals. Some people are using diffusers as drip pans to catch the fat because they don't like that flavor. While others such as myself are using them solely to even out temperatures at the grate.

[thirdeye]

Yep, 50° hotter in the center is what both of my drums run. I have tried a couple of indirect set-ups and don't like the hassle, plus I like the flavor without them. (Fatties are an exception, if I do 8 or 10 I will use a drip pan.)

In a drum, it's necessary to not only turn the food..... but I spin the grate a couple of times during the cook as well.

[Meat Burner]

Same here Wayne.

[GreenDrake]

Originally Posted by Deeg

For you guys who use a deflector, a question:

In my understanding, one of the beauties of an UDS is that the drippings form the meat fall into the coals and create steam. This adds some flavor back to the meat and helps keep the air from getting too dry. If this is true, do the deflectors keep the drippings from hitting the coals? Is this a problem? I've considered using tin foil with holes poked through it.

It's not creating steam but rather tasty cancer. There are two distinct carcinogens created when fats hit the coals, these carcinogens get into the air, the smoker and on your food.