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Even cooking across the grate ?

post #1 of 7
Thread Starter 

I've had all my smoking experience on my GOSM and Smoke Vault.  

 

I'll be starting my UDS build this weekend.  I am already anticipating 3 racks of ribs on its first run.  I understand the center of the grate will be 35-40 degrees hotter than the outer edges of the grate.  If I lay the ribs on the grate, is there a particular figuration that I lay them down? 

 

I prefer not to foil (if that helps).  

post #2 of 7

I was going to put 6 slabs of spares on tonight but with work today and a grad tomorrow I am going to wait until Saturday. I should have qview up by mid to late afternoon Saturday. Not sure if I can swing 3 spares per shelf, I don't think so. Probably 3 shelves of 2 each, since I have a high dome lid. I will try to get a pic of the ribs on the grate the way they are when they are cooking.

 

Hey I see a new tab next to the quote button.

 

 

Warning: Spoiler! (Click to show)

 I guess its for secret hidden code words lol

 and then

post #3 of 7
Thread Starter 

Thanks Tom,

 

Looking forward to your Q-views and your take on how to adjust for the higher temps in the center portion of the grate.  I have read of some people putting a baffle in the drum just above the fire basket to even out temps across the grate. 

post #4 of 7

I use a diffuser plate, works great.. keeps the temps even, no flare ups and easy cleaning. Here is the post of what I did.

 

http://www.smokingmeatforums.com/forum/thread/94031/got-bored-had-paint

post #5 of 7
Thread Starter 

Ah...Ha !!!! Thanks for the reference there mmmMeat.  Were you able to get temperature readings across the grate to show less then the 35-40 degree discrepancy between the center of the rack and the outer edges?  Do you remember the numbers?

 

I'll also be looking forward to Tom's post and Q-views.  Thanks All

post #6 of 7

I run a thermometer on my left side, and I drop one down the center of my lid to get middle temps, they both keep within a few degrees of each other.

post #7 of 7

imo the temp differences dont cause any problem or anything, maybe put the bigger peice of meat in the center.

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