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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.


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Unread 12-01-2013, 12:11 AM   #1
bbqgeekess
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Default Which Diffuser Medium do you use in your UDS?

I am just curious what you all use for a diffuser (if any) in your UDS, why you chose it and how it is working out for you.

Me:

I am contemplating a 16" perforated pizza pan, for my 18.5" 30 gallon UDS. I can use it as is when I want fat/drippings to fall through to hit the coals for some of that fat vapor flavor, and I can also optionally foil it when I don't want that flavor, and/or to collect grease to make less of a mess. (I used a terra cotta planter base in my Mini WSM but I don't know how much that would help out with my 30 gallon UDS.)

Regardless, for my setup (30 gallon) I do need to use a diffuser because my cooking grate (7" down from top) would be to close to the coals for direct cooking (from what I hear).
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Unread 12-01-2013, 12:27 AM   #2
71-South
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I use a perforated pizza pan as well, but when I did the biscuit test, the ones on the outside were obviously darker. So, I switched to three remote thermometers (didn't want to ruin more biscuits) and started drilling the holes in the pizza pan bigger until I got a consistent temp throughout. I've been very pleased w/ the performance (no real hot spots) since then.
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Unread 12-01-2013, 05:34 AM   #3
ajstrider
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Though I don't use a diffuser, the pizza pan with holes cut in it is a pretty populat method.
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Unread 12-01-2013, 05:36 AM   #4
ebijack
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You'll have to try a couple sizes out. Also it depends on the dia of your coal basket. In my bullet which is the same dia as your 30 gal drum. I found if I went to anything over 14 inch in dia. I used 2 times the coal to get the temp up for birds. Also a lot more for the 225 temps. Just a thought.
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Unread 12-01-2013, 06:05 AM   #5
TurkeyLeg
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Perforated pizza pan here also. I didn't like the flavor I was getting with the fat dripping directly on the coals. Seemed bitter to me, but others on here like the fat dripping.
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Unread 12-01-2013, 06:12 AM   #6
16Adams
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Large foil wrapped heavy duty pizza stone from bed bath beyond
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Unread 12-01-2013, 07:02 AM   #7
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Unread 12-01-2013, 07:24 AM   #8
---k---
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I've recently started using one of thesecast iron pizza pans instead of a terra cotta pan:
http://www.amazon.com/Lodge-Pro-Logi...iron+pizza+pan

I got it for under $30. I preheat it on the stove before putting in.
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Unread 12-01-2013, 09:04 AM   #9
Bludawg
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Air!
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Unread 12-01-2013, 09:26 AM   #10
Fwismoker
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Use the mini's steamer holes as a template for a pizza pan....Perfect



Use the steamer in the mini....Toss the pot
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Unread 12-01-2013, 10:32 AM   #11
4uweque
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Perforated pizza pan here with no complaints.
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Unread 12-01-2013, 10:37 AM   #12
J-Rod
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Pizza pan, but i usually dont run it. only for super fatty stuff like bacon wrapped whatevers..

By a Cheapo and drill to get desired temp characteristics.
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Unread 12-01-2013, 11:31 AM   #13
Smokin' D
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One or two 1/4" thick steel plates with cutouts in them.
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Unread 12-01-2013, 04:25 PM   #14
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Quote:
Originally Posted by SmokerKing View Post


Smokerking makes a great diffuser plate. I have 2 of them and glad I have them.

Great craftsmanship
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Unread 12-01-2013, 06:05 PM   #15
Budman1
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Perforated pizza pan for me.
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