ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-24-2012, 09:05 PM   #16
Hook_Line_and_Sinker
is One Chatty Farker
 
Join Date: 03-28-08
Location: Downey, California
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by N8man View Post
That bird looks righteous!!!
Nice Job!!! So, with that perfectly
cooked turkey under your belt,
why would you want a diffuser now, if I may ask?
I'm with N8man , it ain't broke ....

I have a extended mini WSM ( think 2 tamale pots )
I smoked the thanksgiving hame in it this year, I started with a defuser in the bottom of the top pot ( I figured I see what all this defuser talk is about) the bottom therm showed 375 and the top therm showed 200. It ran for several hours like this with no real change. The ham was not cooking well and I had to remove the defuser to finish the cook.

The end result was 175 degrees were wasted at the defuser, sure there was even smoke and temps in the top pot, but with the intakes wide open I could only manage to reach 200 in the cooking chamber. The ham was cooking too slowly, 3 hours in and the IT was below 90.
__________________
Hook Line and Sinker

Viking 30 inch Gravity Fed Charcoal Smoker
Brinkmann 5 burner gas grill with sear & rotisserie
UDS's 3 and growing
Char Griller w/SFB w/mods
Orion Cooker
Charbroil 7000 Gas Grill
Hook_Line_and_Sinker is offline   Reply With Quote


Unread 11-25-2012, 06:53 AM   #17
Drh7003
Full Fledged Farker
 
Drh7003's Avatar
 
Join Date: 11-24-11
Location: Middletown, PA
Downloads: 0
Uploads: 0
Default

That is a good looking turkey. It looks like mine did. I only wish I had taken a photo :(
I used a big roasting pan under my bird as my heat diffuser the plus side is I got great gravy!
__________________
KCBS CBJ Caldera Tallboy, Meadowcreek PRS60,Blue Weber OTG,2 UDS,and other Weber stuff
Drh7003 is offline   Reply With Quote


Unread 11-25-2012, 07:28 AM   #18
sbramm
is one Smokin' Farker

 
sbramm's Avatar
 
Join Date: 02-18-09
Location: western MA
Downloads: 0
Uploads: 0
Default

i use a diffuser when i do things like a fatty or MOINKS as they have a lot of fat that renders out. and for a diffuser i just use a sheet of aluminum foil on the second rack and poke a few holes in it. wad it up and chuck it when the cook is done.
__________________
The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over.
sbramm is online now   Reply With Quote


Unread 11-25-2012, 07:44 AM   #19
New Pal Frank
Take a breath!

 
New Pal Frank's Avatar
 
Join Date: 08-04-10
Location: New Palestine IN
Downloads: 0
Uploads: 0
Default

Good looking bird. The main thing is that it tasted good. I have a tough time with turkey skin in the smoker alos.

On my turkey this year, I used an enhanced bird( no brine required ) and injected it the night before with creaole butter.

Useing a turkey cannon, I put about 8 oz of my injection in the cannon. Cooked at 300-325 for about 2 1/2-3 hours then wrapped foil all around the bird then cooked until the internal breast temp hit 165.

End results was alot of very happy eaters and no one complained that I took most of the skin off.
Attached Images
File Type: jpg photo4.jpg (31.4 KB, 185 views)
File Type: jpg photo 2.jpg (44.9 KB, 184 views)
File Type: jpg photo 3.jpg (44.9 KB, 184 views)
__________________
Backwoods Competitor, Backwoods Chubby,UDS, Weber OT Gold
KCBS MCBJ
Super Fast Super Accurate Blue Thermapen, Mavrick 732
Husband & Wife Team (so far)

Hug Hogs Competition BBQ Team
New Palestine IN
New Pal Frank is offline   Reply With Quote


Unread 11-25-2012, 08:06 AM   #20
Cooter
Knows what a fatty is.
 
Join Date: 11-13-07
Location: Texas
Downloads: 0
Uploads: 0
Default

That turkey looks great.

BTW - the USDA now recommends 165 on both the thigh and the breast. So, you should be good.
Cooter is offline   Reply With Quote


Thanks from:--->
Unread 11-25-2012, 10:33 AM   #21
PorkQPine
Full Fledged Farker
 
Join Date: 12-10-07
Location: Roseville, CA
Downloads: 0
Uploads: 0
Default

I bought a really nice diffuser from a guy on the Arizona BBQ Assn. website. Works great!! Also, the new approved temps for meat have changed in the last few years so check that out because overcooking turkey is pretty common.
__________________
PorkQPine
PorkQPine is offline   Reply With Quote


1 members found this post helpful.
Unread 11-25-2012, 11:04 AM   #22
Just BS
is one Smokin' Farker
 
Join Date: 09-10-12
Location: Horsetown, USA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Drh7003 View Post
That is a good looking turkey. It looks like mine did. I only wish I had taken a photo :(
I used a big roasting pan under my bird as my heat diffuser the plus side is I got great gravy!
I don't use a diffuser, but this is how I do my turkey's. I also cover w/foil when the skin starts to get too dark.
Just BS is offline   Reply With Quote


Unread 11-25-2012, 11:18 AM   #23
swamprb
somebody shut me the fark up.

 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Downloads: 0
Uploads: 0
Default

Blasphemers!!

Use a smaller diameter charcoal basket and offset it in the drum - no need for a diffuser.







__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is online now   Reply With Quote


Thanks from:--->
Unread 11-25-2012, 11:54 AM   #24
GreenDrake
is one Smokin' Farker
 
GreenDrake's Avatar
 
Join Date: 06-21-10
Location: Hayden, Idaho
Downloads: 0
Uploads: 0
Default

My diffuser is just the former lid from the barrel itself. The rim was cut off to attach to the Weber dome lid and the inner circle of the former lid has a rebar hoop on it so I can grab it out with a turkey hook. It sits directly on top of my charcoal basket, no holes in it, nothing. Seems perfect to me.
__________________
PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ
GreenDrake is offline   Reply With Quote


Unread 11-25-2012, 04:18 PM   #25
smokingj
Full Fledged Farker
 
smokingj's Avatar
 
Join Date: 09-29-11
Location: Alexandria VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Rich Parker View Post
I use a terracotta pot base on a third rack to catch grease and diffuse the heat from the center.
I do something similar, but I use the water pan out of a ECB to diffuse the direst heat as well as catch any drippings to use at the end of the cook. Sit's on a 3rd rack @ 6-8 inches above the firebox.
__________________
~Jimmy~ 18.5 redhead, UDS, Smokey Joe, Smokey Joe Smoker
smokingj is offline   Reply With Quote


Unread 11-25-2012, 05:46 PM   #26
HogFan
is one Smokin' Farker
 
Join Date: 03-21-12
Location: Arkansas
Downloads: 0
Uploads: 0
Default

Diffusers will always be less efficient. On some cooks I use them and others I don't. I started out using a 16" perforated pizza pan but now I use a 14" solid pizza pan with 1/2" holes drilled in it. I used it on a 15lb brisket smoke for Thanksgiving. I don't yet have a 3rd rack to lay the diffuser on and haven't made any type of holder to keep the diffuser a couple of inches off the charcoal basket so I didn't quite fill the charcoal basket so the diffuser would lay flat on the basket. I opted for a low and slow overnight smoke after 16 hours, I ran out of fuel and the brisket wasn't quite done. I added fuel and the brisket still turned out fantastic.

So what was the difference using a diffuser? The temperature is more consistent from the center of the drum to the outside. The end of the flat seemed to get more heat and cooked more evenly with the point.
__________________
OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle
HogFan is offline   Reply With Quote


Unread 11-26-2012, 10:05 AM   #27
willbird
Full Fledged Farker
 
Join Date: 06-30-12
Location: MOntpelier,OH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HogFan View Post
Diffusers will always be less efficient. On some cooks I use them and others I don't. I started out using a 16" perforated pizza pan but now I use a 14" solid pizza pan with 1/2" holes drilled in it. I used it on a 15lb brisket smoke for Thanksgiving. I don't yet have a 3rd rack to lay the diffuser on and haven't made any type of holder to keep the diffuser a couple of inches off the charcoal basket so I didn't quite fill the charcoal basket so the diffuser would lay flat on the basket. I opted for a low and slow overnight smoke after 16 hours, I ran out of fuel and the brisket wasn't quite done. I added fuel and the brisket still turned out fantastic.

So what was the difference using a diffuser? The temperature is more consistent from the center of the drum to the outside. The end of the flat seemed to get more heat and cooked more evenly with the point.
I have never found it to be "less efficient"...I have never noticed my UDS using more fuel with one than without, although I have never weighed the charcoal before and the leftover, and calculated lbs per hour or anything like that.

......but it does remove a lot of radiant heating from the equation

Bill
willbird is offline   Reply With Quote


Unread 11-27-2012, 03:58 PM   #28
cmwr
is one Smokin' Farker
 
cmwr's Avatar
 
Join Date: 09-17-12
Location: Villisca Iowa
Downloads: 0
Uploads: 0
Default

I bought a cheap perforated pizza pan today. I may take my 1/2 drill bit and open up every hole. I can see using a diffuser for certain smokes but maybe not for every one. That's why it will be removeable lol.
cmwr is offline   Reply With Quote


Unread 11-27-2012, 05:09 PM   #29
Nemo
Knows what a fatty is.
 
Join Date: 02-29-12
Location: Suburb of NYC
Downloads: 0
Uploads: 0
Default

I use the pizza pan covered in foil sitting right on my basket as a diffuser almost all the time now. For Thanksgiving did a 17lb brined bird with a couple chunks of applewood on the UDS for the first time. Temps kept at 375-400 with all vents open and the valve maybe 2/3rds open. Put stock, apples, carrots, celery, onion and fresh sage in the pan the rack / turkey was sitting on. Also put same aromatics in the bird. About 2.5hrs in I checked the breast temp and it was at 160 already! I was expecting the pan below full of liquid / stuff to stretch the cooking time but it certainly didn't. Bird was done a full hour before I expected it to be.

So for me and whatever little differences my UDS has (it's pretty standard though I think), a diffuser doesn't seem to make temp variations etc. I think I understand why some like to have the drippings add a flavor dimension but when I went without a diffuser, I got flare up pretty damn quick but with that said, it was usually when I left the lid open too long so it was my fault

Anyway here are some before and after pics.
Attached Images
File Type: jpg Turkey TG 2012.jpg (58.1 KB, 106 views)
File Type: jpg Turkey Thanksgiving 2012 x2.jpg (57.3 KB, 106 views)
__________________
Weber kettle w/ rotisserie Vermont Castings 4 burner SS UDS Lodge Sportsman Smokey Joe
Nemo is offline   Reply With Quote


1 members found this post helpful.
Unread 11-27-2012, 06:59 PM   #30
J-Rod
is One Chatty Farker
 
J-Rod's Avatar
 
Join Date: 08-15-12
Location: Irish Hills, MI
Downloads: 0
Uploads: 0
Default

ahhh the many mysteries of que'ing....
__________________
UDS'55&16, Akorn, Bar-B-Q Kettle, mini WSM, Drum Grill. I'm JD.
J-Rod is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:27 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.