UDS diffuser help

Wampus

Wampus

somebody shut me the fark up.
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OK, so last weekend I did 6 butts on the UDS. All that fat dripping onto the coals just plain stank. I've had this before and I just told myself it wasn't any big deal, but it really is. It didn't ruin the meat or anything, but it's something I noticed. Noone else commented on it, but when I'd go out to the drum, it just didn't smell like sweet BBQ smoke......

SO, I want to put a diffuser in it but I can't figure the best way to do it.

Hang it from the bottom cook rack?
Attach it to the charcoal basket?
Make brackets welded to the barrell to place it on?
Flat? Bowl shaped (like an ECB/WSM waterbowl)? Inverted so the grease runs of the outside edge?

Also, would it serve me better to use a thicker metal like a plow disc or would like a pizza pan be OK?

Ideas from those that have them would be great!
 
I use an diposable aluminum foil turkey baking pan. They are large & oval shaped. I stretch the sides out so it is larger and shaped more like a round plate. It catches all of the stink grease and you don't have to clean it. Just fold it up and throw it away. I set a old BBQ grill grate on top of my charcoal basket and then set the flattened turkey pan on top of that. I have done this several times and it seems to work fine. I get the turkey pan at the local farm & home store fo about $3. Works for me.
 
Wampus said:
but when I'd go out to the drum, it just didn't smell like sweet BBQ smoke......
Click to expand...

I noticed that myself yesterday... like a gallon of stale liquid smoke :-(

I've thought adding an additional grate for a diffuser. My big question is how drastically does a diffuser change the UDS as far as temps... cooking times, etc? I love the way it cooks now and haven't had any problems with temp control so would a diffuser change that?
 
I use one in my uds now and I have not noticed a difference in temperature control at all, but on a positive note the diffuser pan did help with the hot spot issue now temp from the center f the grill grate to the edge are alot closer then they were without it. I use a pizza pan for mine.
 
I second the planter base terracotta difuser. Don't have to fill it with water or sand. You can foil it if you want. I would just scrape mine at the end of every cook and it worked fine. I always put it on the bottom grate of my UDS but, could totally see just putting it on a grate right above the basket. It really evened out the temperatures in the drum. the one thing that was noticable though was that it will take longer for your UDS to come up to temp with it in. But, when it comes to recovery and constant running temps, it's awesome.
 
Arat said:
My big question is how drastically does a diffuser change the UDS as far as temps... cooking times, etc? I love the way it cooks now and haven't had any problems with temp control so would a diffuser change that?
Click to expand...

This is my concern as well. I like the "direct heat" aspect of the UDS. To add a diffuser, this would eliminate this, no? I'd think that the closer to the bottom (just above the coals) would allow the heat to still come around the diffuser and envelope the meat rather than having the diffuser right underneath the meat.

Here's my other issue: the design of my charcoal basket....
IMG_0242.jpg


As you can see in this picture, I've got a heavy steel hook welded onto the basket so I can lift it in and out with my long hook. I could put more brackets/bolts just above this hook and sit the diffuser on those (or on a rack on those) but then I'd think it'll be a PIA to reach way down in to place or remove that.

Maybe I can just put a hole in the diffuser and put the hook through that? The foil turkey roasting pan would work for this maybe?

SO....if the diffuser is very hot and the grease drips on it, THAT won't give off the same stank, or is it when the grease directly hits the coals? It's not just the heat?
 
it is the drippings hitting the flames that cause the smell you are describing, and you can put a hole in the turkey or pizza pan and slide it over the hook with no problems, the diffuser doesn't get near as hot as the flames do and the drippings keep it cooler so it does not burn off as much.
 
I put another grate a couple inches above the coal basket. I got a 20 quart stainless steel bowl on oline for $10.00 plus frieght:mad: It is about 18 inches across so it fits great. I use water in it. Because it is a cheap pan and very thin I cut a 12" circle out of a scrap drum top and I use it to protect the water pan from the direct heat of the coals. Now that I am happy with how it works if it ever wear out I will spend the extra money and get a heavy one. They were about $40.00 at the cash and carry store. The light weight one is $20.00 at that same store. You don't have to use it to many times to pay for itself. But i love the idea of the turkey roaster and just tossing it I just can't do it. I wrap the pan in foil for ease of clean up. I have cooked 8 pork shoulders at once in my UDS and I have very little grease make it to the bottom.:p
 
Also your stank might be from your charcoal settling. I get an off odor if my charcoal is clogged. I have a lower door so I go in there and open some airways and keep a small amount of wood going all of the time. The smell way very off putting to me. I think some guys have wiggle rods for the same reason.
 
BigBobBQ said:
it is the drippings hitting the flames that cause the smell you are describing, and you can put a hole in the turkey or pizza pan and slide it over the hook with no problems, the diffuser doesn't get near as hot as the flames do and the drippings keep it cooler so it does not burn off as much.
Click to expand...

Won't this possibly cause a grease fire???
 
never had any issues before without the diffuser pan because the fire burns off the grease as it hits, hince the bad smell, but I use the pan to collect mine so none of it hits the flame I have a solid pan with no holes. I just clean the pan after every use as I figure the others clean whatever they use fr a diffuser after every use as well so no grease buildup to burn off.
 
I use a pizza pan also and the grease cleans right off with no issues. The smell is gone and sometimes before I could taste it.. Its ok with beef but pork is not cool.
 
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