UDS Diffuser and PP Prep

smokemaster1 · Feb 9, 2011

Curtain hangers

Old Pizza pan

Drilled a hole every 120 degrees on the rim of the pan and inserted the hanger.

The pan will be clipped to the underside of the grate in 3 places and hang there.

Test run is tomorrow with Pulled Pork. First time using Stubb's rub.

vacuum packed till tomorrow

4dueces · Feb 9, 2011

Anxious to see this and the results, looks like a great idea.:thumb:

Phubar · Feb 9, 2011

Thanks for the heads up...at what time am I invited?:becky:

davet54 · Feb 9, 2011

Curious about the results.

Fatback Joe · Feb 9, 2011

What cut of pork is that you are working with?

Doesn't look butt-like.

J_Don · Feb 9, 2011

Great idea. Keep us posted on the results. I've tried Stubbs Basting sauce and BBQ sauce but haven't seen his rubs unless I just overlooked them somehow.

otterpop · Feb 9, 2011

To diffuse the drippings more evenly on the coals? Is that the idea?

Phubar · Feb 9, 2011

Fatback Joe said:
What cut of pork is that you are working with?

Doesn't look butt-like.

It looks a bit like the porkneck that I use.....not sure though.
http://www.bbq-brethren.com/forum/showthread.php?t=92807&highlight=dennessey

smokemaster1 · Feb 9, 2011

Phubar said:
Thanks for the heads up...at what time am I invited?:becky:

1500 central european time :thumb:

otterpop said:
To diffuse the drippings more evenly on the coals? Is that the idea?

I like the flavor the UDS direct cooking style provides but it can be overpowering. I hope this will reduce but not eliminate the flavor a bit.

Phubar said:
It looks a bit like the porkneck that I use.....not sure though.
http://www.bbq-brethren.com/forum/showthread.php?t=92807&highlight=dennessey

The packaging says "Boston Butt/Pork Shoulder Boneless". It's a small butt, 2.5lbs. In Europe the butt is known as pork neck or schweinenacken/schweinekam (German). The cut is used for roasts and steaks.
http://www.lebensmittellexikon.de/n0000110.php

Later!

smokemaster1 · Feb 10, 2011

4 hours later .
There's a 9 degree difference between the 2 thermos

Weeping Butt!!:laugh:

Garyclaw · Feb 10, 2011

Hope you get the results you want. How was the Stubbs?

Phubar · Feb 10, 2011

I can smell it allready!:becky:
Gonna throw on some porknecks tomorrow.

42BBQ · Feb 10, 2011

Nice looking pork! I'm so dang hungry right now. Genius idea for the diffuser. I went simple on mine by just laying a foil wrapped pizza stone on top of my fire basket. I like having it in there. Made my temps so much more even. Love the method you came up with for hanging the diffuser. Very nice.

El Lobo · Feb 10, 2011

Pretty clever man.

smokemaster1 · Feb 10, 2011

Garyclaw said:
Hope you get the results you want. How was the Stubbs?

The Stubbs was ok, maybe it didn't penetrate enough because I vacuum sealed the butt?

42BBQ said:
Nice looking pork! I'm so dang hungry right now. Genius idea for the diffuser. I went simple on mine by just laying a foil wrapped pizza stone on top of my fire basket. I like having it in there. Made my temps so much more even. Love the method you came up with for hanging the diffuser. Very nice.

The clips will make it easy to remove for cleaning. I tried foil before but still wanted some of the f"at dripped on coals" flavor.

Done!

The diffuser was a success. The temps were steady 225 - 250. Had to make a few adjustments during the 5 hr cook. The UDS flavor was still there!! I'll have to try it again with some ribs and brisket.
Thanks for the comments.

Q-Dat · Feb 10, 2011

Nice work. I use something similar. Its a charcoal pan for an Old Smokey grill.http://www.oldsmokey.com/Products/CharcoalGrillParts/22grategrill.html

It looks like galvanized but according to old smokey they use aluminized steel which looks like galvanized.

Sent from my PC36100 using Tapatalk

otterpop · Feb 10, 2011

those pics are making me hungry! :icon_smile_tongue:

trekmstr · Apr 27, 2011

good job and some very nice looking grub:-D

UDS Diffuser and PP Prep

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