British BBQ Society Forums

I've read loads on the whole diffuser or no diffuser when cooking with a UDS so I decided as I had a rack of spare ribs n some beef short ribs I would try one out for miself to get around the direct heat.my UDS has 2 shelves so I picked up a pizza tray with the holes in n placed that on the lower shelf.seemed to make a big difference to the cook as the ribs were superb! Will defo be using again maybe every cook, which is gonna mean getting the drill out again so I can place it below the lower shelf.

I wouldn't dream of not using a diffuser. I got a cheapo kettle and used bits off that. I used the 47cm lid as the diffuser so it looks just like the bowl in a WSM.

Direct heat is a big no no in low and slow so I can't see how you could do without one.

I tried diffuser free UDS cooking on my first few runs. I liked the 'grease fog' flavour on quick smoked chicken, but it became acrid and overpowering on anything in there for more than an hour or two. Since then the diffuser has never left the drum!

Hi

Always build my drums with 3 shelves for exactly that reason 2 at the top and one at the bottom