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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-21-2010, 10:50 PM | #1 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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UDS heat diffuser
Last week I decided to put some kind of heat diffuser between the charcoal basket and the food in my UDS. Basically what happened was, I removed the lid on the UDs, the lump coal kicked into high and I got burnt food let's say I was unhappy, my fault because I didn't watch it. I seen a post by Alien BBQ about the heat diffuser in an UDS, so I made a make shift plate, and put it to use today, I'm happy with the results. I assume all the juices and mopping every 2 hrs dripped on the plate causing a moist environment keeping food tender and juicy, the diffuser also kept a mess from the coals. I used RO Lump during todays test run, temps were easy to control and steady, the food was tender and juicy. I didn't use any foil while cooking the rack of ribs, I was surprised how the meat pulled back on the bone, that's never happened, (could of been mopping every 2 hrs). Also, everyone liked the chicken, but I thought it was just ok. I deboned thighs and scraped fat off the skin, what a pain, I might try muffin pans, either way I need to cook more chicken.. Anyway Main reason for diffuser was in hope of stopping combustion air from getting to Lump so fast, or slow it down once lid was removed, I'm happy. Sorry No pic of my diffuser,, but similar to Alien BBQ's in attachment. OK I guess his attatchment won't show. If ?'s let me know.
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10-21-2010, 10:55 PM | #2 |
Full Fledged Farker
Join Date: 08-10-09
Location: Way out there!
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Wow looks great, nice shrinkage on the ribs. I use a 16 inch steel bowl as a water bath and a defuser. Love my UDS"s!
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2-UDS, 2-Brinkman smoke and grills, 1-Char Broil offset, 1 Gourmet Brinkman, 1 Turkey fryer and Freckles the cattle dog, also a proud member of the Smoke it if ya got it Competition BBQ team [COLOR=red]Rub it till it smokes![/COLOR] |
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10-22-2010, 12:18 AM | #3 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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I use a "grilling wok" that I got at Menards for less than $10.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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10-22-2010, 06:33 AM | #4 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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10-22-2010, 06:34 AM | #5 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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10-22-2010, 06:44 AM | #6 |
On the road to being a farker
Join Date: 09-30-09
Location: Fort Smith, AR
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I use the big brinkman charcoal pan that most people use in the WSM as a water pan. I use it as a water pan as well in the UDS.
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10-22-2010, 06:47 AM | #7 |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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I like the wsm style diffuser design.
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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
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10-22-2010, 06:49 AM | #8 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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I use a terracotta pot base covered in foil as my grease catcher / heat diffuser.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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Thanks from:---> |
10-22-2010, 08:02 AM | #9 |
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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Nice looking food you got there. Diffuser plates are the way to go IMHO with these drums.
Mine is a 30 gallon cover with a bunch of "scientifically determined" holes drilled in it. I have drilled more since this picture was taken. Question for you: Do you notice a bit more fuel consumption with your diffuser in place? |
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10-22-2010, 09:31 AM | #10 |
Knows what a fatty is.
Join Date: 08-02-05
Location: Port Jefferson, NY
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I've made a diffuser by covering the lower rack with HD foil and using the top rack to smoke. I've found that I can keep the temp a little lower when I'm smoking fish by doing that and I like the way the fish comes out better than directly over the fire.
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10-22-2010, 09:34 AM | #12 | |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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Quote:
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10-22-2010, 09:39 AM | #13 |
Full Fledged Farker
Join Date: 04-26-07
Location: Mexico City
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I have been using a pizza stone covered in foil. So far so good for me, noticed a little less char flavor but the wifey loves it.
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Stoked UDS 2.0 and OTS *Formerly known as Smokin Newbie* |
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10-22-2010, 09:41 AM | #14 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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10-22-2010, 10:21 AM | #15 |
Full Fledged Farker
Join Date: 04-26-07
Location: Mexico City
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Haha, that's the one I snagged!
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Stoked UDS 2.0 and OTS *Formerly known as Smokin Newbie* |
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