Actually a couple of questions. First other than expanded room for more food what are the advantages of hanging meat in the Bronco (or any barrel type cooker). Unless you need the extra room why not just use the grate?
Second, why use the diffuser when cooking on the grate but not when hanging food? I know you have more height without the diffuser but if you don't need the height is there a reason for using it? And if there is no advantage to using the diffuser plate why use it with the cooking grate? Pit Barrel Cooker and UDS cookers do not have diffuser plates.Does the diffuser act similar to the "flavorizer bars" in Weber gas grills?
My new Bronco is the first vertical cooker I have used (I have used offsets and kettles) so I am not experienced in the nuances of these. I can imagine the physics of it all, but sometimes real life experience defies what "should work" in the theoretical world.
Second, why use the diffuser when cooking on the grate but not when hanging food? I know you have more height without the diffuser but if you don't need the height is there a reason for using it? And if there is no advantage to using the diffuser plate why use it with the cooking grate? Pit Barrel Cooker and UDS cookers do not have diffuser plates.Does the diffuser act similar to the "flavorizer bars" in Weber gas grills?
My new Bronco is the first vertical cooker I have used (I have used offsets and kettles) so I am not experienced in the nuances of these. I can imagine the physics of it all, but sometimes real life experience defies what "should work" in the theoretical world.
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