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UDS Diffuser ?'s

post #1 of 8
Thread Starter 

I have recently been thinking about adding a baffle to my UDS because the difference in my grate temps from center to edge have been increasing. When I first started it was only about 15-25 max and now it is about 40 or so consistently. Before I add one, I have a few questions for the UDS guru's. I see that a pizza pan is the most common choice so my questions are...

 

What size pizza pan do you use?

 

Do you use the style with the holes in it?

 

How far above the top of the charcoal basket to you mount it?


Edited by jlafrenz - 8/16/12 at 8:12pm
post #2 of 8

I've seen mention of both ... I guess it would be at your discretion.

post #3 of 8

I'll be watching this thread closely as I have been throwing around the idea of installing one myself.

post #4 of 8
Thread Starter 

I decided to build a diffuser from a pizza pan and drilled holes in it. The holes get larger as they got further from the center. While the smoker was warming up, the temp variance was around 10 degrees. Then once I put the meat on the center was actually cooler by almost 60 degrees. After a bit of time the difference was only about 30 degrees (center cooler). Now the center is about 15 hotter than the outside. Has anyone else experienced such a variance in temps like this when adding a diffuser?


Edited by jlafrenz - 8/19/12 at 3:40pm
post #5 of 8
Quote:
Originally Posted by jlafrenz View Post

I decided to build a diffuser from a pizza pan and drilled holes in it. The holes get larger as they got further from the center. While the smoker was warming up, the temp variance was around 10 degrees. Then once I put the meat on the center was actually cooler by almost 60 degrees. After a bit of time the difference was only about 30 degrees (center cooler). Now the center is about 15 hotter than the outside. Has anyone else experienced such a variance in temps like this when adding a diffuser?


You've got to think that putting a colder chunk of meat in the center it's going to throw off your thermometer  a bit  if it's right by it. At least until the piece  of meat starts to heat up. At least that is what I have noticed. I  try to keep my probes as far away from the meat as possible but some times  that just isn't an option.

post #6 of 8
Another dumb question ... are you using multiple temp gauges like one in the center (IE Turkey fryer 12") and another short probe for edge temps or a sit on the grill gauge?
post #7 of 8
Thread Starter 

I kept the chickens to the sides of the smoker, but having cool meat near it does make sense.

 

I am only using a thermo that has about a 4 inch stem on it and the Maverick in the center.

post #8 of 8
Quote:
Originally Posted by jlafrenz View Post

I kept the chickens to the sides of the smoker, but having cool meat near it does make sense.

 

I am only using a thermo that has about a 4 inch stem on it and the Maverick in the center.

I am sure you have but I have to ask, have you tested them side by side in boiling water.  One may need to be calibrated if you haven't checked them.  Just a thought.

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