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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 12-05-2010, 10:57 PM   #31
Soapm
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Originally Posted by jasonalan724 View Post
thats what i have,but 18" andi drilled bigger holes, i just burn it off with my weedburner before everycook, works excelent and light weight
What size holes did you drill and like K asked, how well does it work?
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Unread 12-05-2010, 11:14 PM   #32
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Well, go get some crescent rolls (or any rolls) and show us how well your diffuser works.
mmmmmm....---k--- i'll pass. So do you sauce those rolls 10 minutes before you pull them?

i suggest you give it a try, it seems you are in search of the perfect diffuser, i have used terra cotta trays and my ecb pan but this just seemed to work best. i'm not competing and frankly don't care if its not perfect, i like it mostly to agitate the smoke so it doesnt just make a straight path out of the exhaust. Uds's are so simple i try not to make to complicated. now if i spent 2000+ on something i might want it perfect... until then
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Last edited by jasonalan724; 12-05-2010 at 11:38 PM..
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Unread 12-05-2010, 11:16 PM   #33
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What size holes did you drill and like K asked, how well does it work?
1 inch, i have never had to rotate anything for even cook, just keep my kettle lid exhaust opposite of the intake an let it roll
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Jayber Que BBQ

Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9

4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build
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Unread 12-06-2010, 02:37 PM   #34
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Crap. My photos didn't show up. Google's picasa doesn't allow this. Must use photobucket... I'll fix after the last rolls come off.
I appreciate your effort in documenting heat diffuser alternatives. I think you made the case that they can be useful. Thanks
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Unread 12-06-2010, 09:19 PM   #35
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Originally Posted by ---k--- View Post
That does look perfect. I had one of those in the back of my mind when I threw the pizza stone in the smoker (I'm guessing my wife is going to want it back).


I'm guessing that that thing gets up to the same temp as the drum. Any issue with the drippings burning and giving bad taste?
I kept mine foiled and cleaned it from time to time with warm soapy water...no off flavors that I noticed.

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On my new one, I think I'll try the foiled flower pot base that JD suggested. I just won't let it get TOO hot.
I've had mine upwards of 350 degrees...no problems!
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Unread 12-06-2010, 09:34 PM   #36
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Originally Posted by Mark View Post
I appreciate your effort in documenting heat diffuser alternatives. I think you made the case that they can be useful. Thanks
I was actually thinking today that we should try to get someone with an expensive offset smoker to do a similar test. I'm guessing that some might have similar results... So, I'm not sure how valuable this is. I like to experiment. I learned a little more about my smoker, that I can use. I'm going to do a pulled pork or more ribs this weekend. We'll see.
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Unread 12-06-2010, 09:36 PM   #37
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Here's what I'm using for a diffuser, it's called a grilling wok & I got it at Menards for something like $6.00. It diffuses the heat fairly evenly but still lets the juices run on to the coals. I think that there's only a 10 to 20 degree difference from the sides to the center of the grate.
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Unread 12-06-2010, 09:40 PM   #38
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Quote:
Originally Posted by ---k--- View Post
I was actually thinking today that we should try to get someone with an expensive offset smoker to do a similar test. I'm guessing that some might have similar results... So, I'm not sure how valuable this is. I like to experiment. I learned a little more about my smoker, that I can use. I'm going to do a pulled pork or more ribs this weekend. We'll see.

most expensive offset smokers that i know of either already come with "tuning plates" of various sizes (wider ones closer to the fire box and narrow out as they get further away) that you can adjust to even out the heat , or are reverse flow which i imagine is used to the same effect
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Jayber Que BBQ

Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9

4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build
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Unread 12-06-2010, 10:20 PM   #39
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I have heard of people setting up their tuning plates in their offsets based on similar tests, using biscuits or what-not. I had forgotten all about it until seeing this thread. It's the first I had seen someone do this in a UDS (or other vertical for that matter), at least that I can recall anyway.
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Unread 12-06-2010, 10:49 PM   #40
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I've been testing a few designs the past several months and this one is working out so far. I works not only as a diffuser but equalizes the center and outside temps to within 10-15 degrees or so. Last smoke the center and the side thermos read within a few degrees of each other throughout the entire rib cook;

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Unread 12-06-2010, 11:03 PM   #41
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Quote:
Originally Posted by SmokerKing View Post
I've been testing a few designs the past several months and this one is working out so far. I works not only as a diffuser but equalizes the center and outside temps to within 10-15 degrees or so. Last smoke the center and the side thermos read within a few degrees of each other throughout the entire rib cook;

Sit a foiled drip pan in the middle of that and you're set.
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Unread 12-06-2010, 11:09 PM   #42
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Quote:
Originally Posted by SmokerKing View Post
I've been testing a few designs the past several months and this one is working out so far. I works not only as a diffuser but equalizes the center and outside temps to within 10-15 degrees or so. Last smoke the center and the side thermos read within a few degrees of each other throughout the entire rib cook;

Is the OD snug to the barrel or is there a gap, what is the OD?
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Unread 12-07-2010, 06:12 AM   #43
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Is the OD snug to the barrel or is there a gap, what is the OD?
about 3/4" to 1" gap between the drum and the diffuser
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Unread 12-07-2010, 07:00 AM   #44
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I like that grilling wok idea, but the pictures led me to another question. Where are you placing your difusers?

I have 3 UDSs, and for my butts and briskets UDS. I have a 3rd grate about 6 inches below my lower grate. I wrap that with foil and poke holes in it. I have played around with placing two disposable 1/2 pans with water on it directly below my brisket. It worked well for my brisket (two fifth place calls), but the butts on the top grate took forever. I'm wondering about putting "grill wok type" diffuser over my charcoal basket as in the pictures above. This is a great thread, unfortunately 1/2 the pictures aren't visible to me (just a white box with a red X). Thanks.

Brian
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Unread 12-07-2010, 07:57 AM   #45
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Quote:
Originally Posted by bigabyte View Post
I have heard of people setting up their tuning plates in their offsets based on similar tests, using biscuits or what-not. I had forgotten all about it until seeing this thread. It's the first I had seen someone do this in a UDS (or other vertical for that matter), at least that I can recall anyway.
Yeah, the biscuit idea was not my own. I saw it somewhere else. I had intended to make that clear, but I guess I left it out. Thanks for confirming that others do this test. I'm glad that I can be the first (that the great bigabyte knows of) to do it with a UDS.
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