Recent content by Dave Pasma

Do you run your UDS with a diffuser?

I see what you are saying. But when I used to smoke on my Weber, I used the indirect method - coals on one side, meat on the other, or coals on both sides with a pan in the middle, and the meat above the pan. I never smoked meat using coals directly below the meat.

Pics of UDS Internal Setup - 2 of 2 In this photo you can see the upper meat rack and the temp probe position. If the meat takes up more space, I usually lay it down on the grate, near the meat. [/URL][/IMG]

Pics of UDS Internal Setup - 1 of 2 In this photo you can see the foil and foil water pan above the charcoal basket. [/URL][/IMG]

How much does a diffuser affect temperature control? I am beginning to think that my setup INSIDE my UDS could be the reason why I have trouble controlling the temperature - even with a Heatermeter and RD. I guess I should put my concerns aside, and try running it with little or no...

In case your question was directed at me, I have run it both ways. When I built my Heatermeter, and bought my RD, I wanted to control the convective airflow with only the damper connected to my 1" inlet ball valve. My first cook went OK at first, but gradually, the temp began dropping even...

Thank-you very much John for the reply. I am not sure I have ever run my UDS without meat. I need to run your stabilization test. When you cook, do you put some type of diffuser above the basket? I use foil on the first grate (one 12" wide strip) to make the hot air go up the sides and not...

Hello guys. I see that this thread ended 8 or 9 months ago. I want to reply, because I have had issues that are very similar to Bob O's. I posted about it a couple of times in the past few years.. I have a UDS that I was never able to stabilize. The temps were always rising or falling -...

Hello All. Please take a look at my UDS brisket cook chart and initial config screenshot from this weekend. I configured it to run the fan (stock HM blower) along with the damper. The oscillations went away after I dropped the fan max to 75%. Should I have set the max fan to 75%? I suppose...

I live at high altitude and I struggle to control my large BGE - especially during low and slow. Can anyone recommend a simple one that has a pit probe and at least 1 meat probe? I don't need fancy monitoring. I am just looking for something at a reasonable price

12 lb Brisket Bought it at 15.8 lbs. Trimmed to 12 lbs. 1/4c Kosher salt, 1/4c coarse black pepper Started it last night at 11:20pm. BPID = 0,4,0.02,5. Rotodamper and stock HM blower on a UDS Was running blower with the damper at 75% max. At 3:30, adjusted blower max to 100%. Temp...

I have a UDS. I use a pizza pan as a diffuser, and a water pan on top of that - below the meat. I typically cook fat side down I have read logical reasons for both. Fat side down may protect the meat from heat coming from below. Fat side up perhaps helps keep the meat moist. Has anyone...

Hello Dan Francis. I am intrigued by your "cigar box" attachment. I have been thinking of ways I could use a blower on my OTG - without drilling holes. Do you have any other pictures that show more detail? You could PM them to me if that is better.

I also was very intrigued about his comments about meat. He explains the different grades, and why he chooses "ethically raised" beef. He illustrated his committment to high quality meat by telling a story of when he couldn't get the meat he wanted. He had to settle for lower grade brisket...

I got the book this month for my birthday. Out of curiousity, I went straight to the brisket section. I also paged through it and read portions that caught my eye. I will read it front to back when I finish my current book. What I have read so far is consistent with what I have read about...