Sean "Puffy" Coals
is one Smokin' Farker
- Joined
- Mar 29, 2010
- Location
- Buffalo, NY
Heat diffuser & Pron
OK, so I started thinking about making a heat diffuser for my latest build. I thought it would help even out the temps between the top and bottom cooking racks.
I found a 1/8" piece of plate steel in my uncle's garage, cut out my design, added a handle for easy placing, and brought it home. This is what I ended up with:
This pic was taken after my latest cook. Did the heat diffuser work? Better than I had hoped. Not only are the 2 racks closer to even in temps, but the bottom thermometer (which is actually closer to the coals) is actually 10* - 15* COOLER than the upper rack. Considering the bottom rack WAS registering about 80* - 90* hotter, I'd say that is a huge improvement. I now have 2 totally usable cooking racks. Can't wait for a chance to load them both up!
As for my latest cook...
BEFORE:
AND AFTER:
Everything came out great. The meat was all very juicy and delicious. You can kinda see the smoke ring on the pork loin (more visable around the bottom).
I used 2 completely new rubs and smoked with Apple wood. It was even done alot sooner than I thought it would be.
OK, so I started thinking about making a heat diffuser for my latest build. I thought it would help even out the temps between the top and bottom cooking racks.
I found a 1/8" piece of plate steel in my uncle's garage, cut out my design, added a handle for easy placing, and brought it home. This is what I ended up with:
This pic was taken after my latest cook. Did the heat diffuser work? Better than I had hoped. Not only are the 2 racks closer to even in temps, but the bottom thermometer (which is actually closer to the coals) is actually 10* - 15* COOLER than the upper rack. Considering the bottom rack WAS registering about 80* - 90* hotter, I'd say that is a huge improvement. I now have 2 totally usable cooking racks. Can't wait for a chance to load them both up!
As for my latest cook...
BEFORE:
AND AFTER:
Everything came out great. The meat was all very juicy and delicious. You can kinda see the smoke ring on the pork loin (more visable around the bottom).
I used 2 completely new rubs and smoked with Apple wood. It was even done alot sooner than I thought it would be.