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Should I be using a heat deflector atop my coal basket on my UDS so the heat is more indirect for ribs, and pork butt? I see a lot of people using them, does it help regulate the temp and keep from temperature spikes?
I can't speak for a UDS, but in my WSM the water pan acts like a deflector. Some folks like the added taste of the dripping falling on the hot coals. Some folks don't - it's basically a personal preference.