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I have found that the plate cuts down on the "fat in the fire taste" that can be overwhelming for some, as in me. Most of the time there is lump charcoal with a chunk or two of Cherry or Apple wood for some smoky flavor. Mesquite has not been in any of my smokers for over 5 years. Just too much. Oh yeah, don't smoke the whole time with the meat in a pan. Could come out mushy. But a pan below the meat to catch the juices would be the ticket, if you have two racks that is.
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Unless the diffuser plate is far enough away from the fire to hold the dripping fat and not allow it to boil, then I think the fat still gets burnt off and joins the convection. With no smoke and no fat dripping....It soon gets to a point where you could cook in your kitchen stove and have the same effect. Well, as long as you don't have pie drippings on the bottom of your oven like we do. Sometimes more smoke in the kitchen then in the yard!!
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Try a diffuser some time. You might like it.
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I've used a diffuser at times for more even heating, I don't see how it would reduce the smoke though (as h20loo said). Cooking with just lump Charcoal (Royal Oak Steakhouse Lump Charcoal from Menard's) gave a very light smoke flavor, to increase the smoke flavor (which I personally like), I toss in some wood chips.
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Charbroiled lid
Scored a 4-year-old Charbroil charcoal kettle on Craigslist for $12. Burning drum for 2nd time tonight. getting anxious to finish.
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a diffuser of a water pan will catch the drippings and prevent the fat on charcoal thing but then the drum becomes a weber smokey mountain!
that being said, when i make a full rack of moinks i put a big pizza pan with a layer of water as a diffuser to keep the smoke down. |
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Really, it does raise the question as to the pattern of holes... Artistic freedom, or is there a pattern you've come up with? Inquiring minds want to know.. I've been wanting to try a diffuser also, looked at a pizza pan from Wally World that already has small holes in it. Wondered if that would work... Doesn't have the larger, med, small holes like yours. Somebody else on here also created a diffuser that as they progressed outward from the center, their cuts/holes, got larger.... |
****UPDATE***** (9:30am EST Sunday)
Ok, so "Black Magic" is chugging along at 225 going on 3.5 hours now. I put 15 lbs of charcoal in the basket, and "minioned" about a dozen briquettes on top. Took about 45 minutes for it to settle at 250 with one nipple capped. I then capped the second nipple (of three) and closed the ball valve about 25% to coax it down to 225, and there she is now humming along, hopefully for the entire smoke. We'll see. An 11-pound brisket is about 7 lbs bigger than anything I have ever cooked (grilled, baked, or otherwise). I made a last-minute executive decision to smoke her fat side DOWN, for fear of too much direct heat in my short (34") barrel. My logic being that the .25" layer of fat will insulate against direct heat. We'll see if that turns out to be a wise move. I've had the brisket trimmed and rubbed for more than 24 hours so I'm hoping the final product won't suffer for lack of flavor from the fat that I would have gotten from the fat being on top. She's be smoking since 6am. My plan is to turn her at noon, and start mopping every hour from that point forward until I get to an internal temp of 175. The I will wrap her in foil with a final mop and leave her on until I get to 190. Then off she'll come for 45 mins of rest before then fun begins. Any thoughts or help you can offer this nervous newbie are appreciated!!! -Bastid |
I was going for the a couple of pigs at a bar with a chicken, but you know how modern art can be: misunderstood.
Actually the whole pattern of holes came about from trying to equalize the temps center to edge. With that result in mind I used 15 thermometer probes placed at random locations both inside and outside the drum, some with working batteries and some without, to read the temps as a spatch-cocked turkey was cooking. These data were fed through an as yet unreleased version of Stoker Log and the temps were plotted on Smokin' Turkeys CNC machine and the resultant pattern was the result. I have since taken some artistic liberty and drilled more random sized and placed holes to great and successful culinary effect. In reality, everything is purely random. This is in reply to stglide's question. |
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Tks Smokin'D.. just curious. |
Sounds as though your backyard is smelling nice right about now. The fat down will serve you well in this endeavor with the drum so have no worries. Keep us posted with your progress and as always, good luck.
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I'll keep ya posted. -Bastid |
I've been experimtenting with a diffuser for the UDS for several months now. I've got a design that seems to be working. This is my latest Revision #3 which will be tested in 3 BUFORDS next Saturday.
http://img824.imageshack.us/img824/4...ffuserrev3.jpg |
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