I built a 55 gallon UDS a few months back and love it. Problem is it's bulky and hard to haul around. So with the over abundance of drums I have at work I decided to build one out of a 30 gallon. Changed things a little on this one. Have one 1.5 intake and a weber lid. Question is with it being a smaller drum do I have to use a diffuser? Heard somewhere that good has to be 24" from heat. I don't run one on my 55 but it's obviously bigger. Don't want to if I don't have too. Thanks ahead of time.
Heat Diffuser
- Thread starter willygm
- Start date
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You don't need one. I have used my mini with out one.
Its easy to make one out of a pizza pan. I would use a diffuser.
Its easy to make one out of a pizza pan. I would use a diffuser.
Anything round or square for that matter would work. But like Adam said, you really don't need one. If you do decide to use a pizza pan, make sure that is a bit smaller in diameter than the drum. A nice 1/2"-1" gap all around should work fine. Another option would be to drill multiple holes in the pan similar to the steamer inserts in the Mini-WSM's. You will want to get your diffuser up an inch or two above the charcoal basket. If it was me, I'd so a few smokes and decide if I needed a one.
Along the lines of air intakes, I'd go with (2) or (3) 3/4" air intakes. this will allow for cross drafting which will help even out the burn. I also feel you better control of your fire having multiple intakes. Post some pictures of your build when you get going
Pizza pan diffuser with holes.
Chunk of granite wrapped in foil diffuser
Along the lines of air intakes, I'd go with (2) or (3) 3/4" air intakes. this will allow for cross drafting which will help even out the burn. I also feel you better control of your fire having multiple intakes. Post some pictures of your build when you get going
Pizza pan diffuser with holes.
Chunk of granite wrapped in foil diffuser
![GALLERY]](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
The mini-uds looks Great. Fire it up and do a test smoke. Spatch a chicken and give it a whirl. See what temps you have at grate level. The last cook in my Mini-wsm was a 9lb pork butt. Ran the smoker w/ no diffuser at 270°. NO issues and the meat was only 12" above the coals. You should be fine without the diffuser.
Thanks. I love the way these things cook. I just came up with a bunch of orange wood and thought that chicken would go great with the wood. I let you know how it goes. What's the best temp to cook chicken. Never done a whole one just thighs.
I do all of my chickens at temps above 325°. Usually in my UDS I'll be running right along around 350°-375° Smoke until the IT of the breast/thigh reaches 165°. The higher temp smoke will get you a nice moist bird with a nice crispy bite through skin. I spatchcock 98% of my whole chickens when smoking them. I feel you get an more even cook. With that said it's fun to hang whole birds in a UDSand cook them the Chicken in a Barrel way (BBQ joint on the island of Kauai).
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