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Unread 10-26-2011, 11:34 PM   #1
LT72884
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Default indirect heat on uds

So, if i have a heat shield, such as a metal bowl about 12 inches above the fire, will i need extra coals to heat up the cooker since now it is indirect cooking rather than the heat going directly to the meat on a standard uds?

thanks
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Unread 10-27-2011, 12:19 AM   #2
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Meh? Depends how hot you run it...mine with clay diffuser, runs 230 w it, 270ish (at the same intake setting) without it but its a bear gittin HnF temps with it in. (its a16" saucer)

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Unread 10-27-2011, 12:59 AM   #3
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Quote:
Originally Posted by LT72884 View Post
So, if i have a heat shield, such as a metal bowl about 12 inches above the fire, will i need extra coals to heat up the cooker since now it is indirect cooking rather than the heat going directly to the meat on a standard uds?

thanks
It's not about the number of coals, it's about fire management.
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Unread 10-27-2011, 02:26 AM   #4
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It's not about the number of coals, it's about fire management.
interesting. ok good to know. i will be adding this heat diffuser to my uds and i was curious the difference in heat temps. im hoping to find something that is wide than my charcoal grate so that no fat drips on the coals. haha
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Unread 10-27-2011, 05:09 AM   #5
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My opinion: Fat is where it is at :) Fat vaporizing in the coals = Flavor. Yum Yum
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Unread 10-27-2011, 05:46 AM   #6
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^^^^^ I agree on the fat dripping in the coals. I love the flavor, especially when cooking butts but I know some don't.
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Unread 10-27-2011, 08:04 AM   #7
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Here are a few random thoughts. What's wrong with your UDS that you need a difuser? A difuser causes your barrel walls to be hotter and given a winter condition coming, you will need to run a much hotter fire to maintain grate temps- so why do you need a difuser?

I found that when I insulate my barrel for the winter, I don't need as big a fire and therefore I don't need a difuser.
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Unread 10-27-2011, 08:07 AM   #8
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Quote:
Originally Posted by h20loo View Post
Here are a few random thoughts. What's wrong with your UDS that you need a difuser? A difuser causes your barrel walls to be hotter and given a winter condition coming, you will need to run a much hotter fire to maintain grate temps- so why do you need a difuser?

I found that when I insulate my barrel for the winter, I don't need as big a fire and therefore I don't need a difuser.
What do you use to insulate your UDS?
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Unread 10-27-2011, 08:22 AM   #9
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I learned from experience that the UDS without a diffuser runs about 75 degrees hotter in the center than near the sides. When cooking ribs (3 slabs on the rack) the center slab would be done perfectly and the outer slabs would be slightly undercooked. I remedied this by adding a rack above the fire basket and using a pizza stone as a diffuser or a heat sink. It now cooks at the same temperature anywhere above the diffuser and the meats are done at the same time without rotating them. I use the diffuser on everything except butts. I wrap it in foil so there is minimal clean up. It does use slightly more charcoal to maintain the temps but that is a minimal trade off.

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Originally Posted by h20loo View Post
Here are a few random thoughts. What's wrong with your UDS that you need a difuser? A difuser causes your barrel walls to be hotter and given a winter condition coming, you will need to run a much hotter fire to maintain grate temps- so why do you need a difuser?

I found that when I insulate my barrel for the winter, I don't need as big a fire and therefore I don't need a difuser.
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Unread 10-27-2011, 08:31 AM   #10
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Quote:
Originally Posted by smokeyw View Post
I learned from experience that the UDS without a diffuser runs about 75 degrees hotter in the center than near the sides. When cooking ribs (3 slabs on the rack) the center slab would be done perfectly and the outer slabs would be slightly undercooked. I remedied this by adding a rack above the fire basket and using a pizza stone as a diffuser or a heat sink. It now cooks at the same temperature anywhere above the diffuser and the meats are done at the same time without rotating them. I use the diffuser on everything except butts. I wrap it in foil so there is minimal clean up. It does use slightly more charcoal to maintain the temps but that is a minimal trade off.
I love the idea of a pizza stone as a diffuser. It's what I plan to do as I build my UDS (or two) and I'm excited to hear that it works. You should still get some of that flavor from fat dripping and vaporizing-- obviously more than if you're using a water pan.

Just my $0.02
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Unread 10-27-2011, 08:55 AM   #11
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That was the whole idea and the reason I used the pizza stone instead of a water pan. You do still get some flavor from the grease dripping on the hot stone and I personally like that

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Originally Posted by Mornin' Wood View Post
I love the idea of a pizza stone as a diffuser. It's what I plan to do as I build my UDS (or two) and I'm excited to hear that it works. You should still get some of that flavor from fat dripping and vaporizing-- obviously more than if you're using a water pan.

Just my $0.02
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Unread 10-27-2011, 09:04 AM   #12
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Have any of you guys done a brisket on a uds without a pan. Just the brisket on the grill and nuthing to catch the grease? If so how did it turn out?
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Unread 10-27-2011, 09:35 AM   #13
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I have done a lot of them over direct coals with nothing to catch the drippings and they all turned out great. I do them fat cap down so the fat creates a protective barrier for the meat. I have even done them hot and fast

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Have any of you guys done a brisket on a uds without a pan. Just the brisket on the grill and nuthing to catch the grease? If so how did it turn out?
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Unread 10-27-2011, 11:42 AM   #14
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Quote:
Originally Posted by BroBBQButcher View Post
What do you use to insulate your UDS?
reflectix from home depot Using the same piece for the fourth year.

"I learned from experience that the UDS without a diffuser runs about 75 degrees hotter in the center than near the sides"

I have 24" between my basket and grate and when I'm up to thin blue- I only have a 10 degree difference between 3" in and 12" in from the edge of the grate. I think the domed lids may have a greater variation as they require a hotter fire.
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Unread 10-27-2011, 12:37 PM   #15
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I bought a diffuser from a member here and it fits like a glove. It's solid in the middle and has cut outs along the edges to radiate the heat up along the sides. It's looks to be about 3/16 inch metal. As a coincidence, my charcoal basket is the same diameter as the solid inner ring of the diffuser. I'm thinking I'm still gone get some fat vaporization from the juices hitting the hot metal. Best of both worlds.
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