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[dk117]

https://smokedaddyinc.com/product/the-heavy-d-stick-burning-heat-diffuser/

I thought I had a unique idea / twist on the Camp Chef design to introduce wood chunk smoldering by placing the wood over or next to the fire pot.  I asked Gator pit to build me what I thought was a good design (it wasn't)  They directed me to the Heavy D by Smoke Daddy.

My heat shield is warped badly, which wasn't supposed to happen, but it's 5 years old.  I'm in the market for a new one, a few bucks more and I'm going to try this.  Anyone have any experience with it?

DK

[Bentley]

If you are looking for a heavier smoke flavor, it looks like it might produce that!  Interesting concept.

[Bar-B-Lew]

I've been to their shop in IL.  They make some quality stuff.

[hughver]

Interesting concept, I might give it a try.

[JoeGrilling]

I bought a Smoke Daddy heat shield years ago after the one that came with my Traeger got badly warped.  The Smoke Daddy version is built like a tank.  It is made with much thicker steel.  I doubt it will ever warp.

[dk117]

Bentley and Kristin please proceed with any edits, moving, redirecting or deletion.  Not affiliated with Smoke Daddy and this is certainly not a PF review.  Just having fun.

Got my heavy D last week and am trying it for the first time today.  I ordered hickory logs from Smoke Daddy, I purchased lump charcoal from Safeway.  I split the hickory and charcoal, and have my pit sitting on high prior to putting a single rack of ribs on for the Broncos game today.

I am seeking additional smoke flavor.  Best BBQ I've ever had was on a stick burner.  I'm pretty good at turkey legs, bacon (yup just regular old thick cut bacon) and tri tip.   I have room for improvement on ribs, brisket, and pork butt.  I've tried all sorts of things over the past 14 years ... stick burning wasn't one of them. 

I suspect my larger cooks will all be with this pseudo stick burner contraption.  It doesn't take long, but is an additional step to startup.  I believe I run on high for 30 mins to get some combustion of the hickory and charcoal, then let it ride as normal.  We'll see how it goes and I'll report back if I get noticeable smoke on the ribs today.  Will go without saucing to hopefully determine smoke flavor.

DK

[dk117]

Beautiful morning!
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[Bar-B-Lew]

Interesting contraption.  Looking forward to hearing how your cook turns out.

[pmillen]

I'm interested, too.  Especially in the nature of the smoke produced.  I've come to agree with a statement Bentley made years ago (that I originally poo-pood) that the best flavored smoke could be invisible or at the most visible, be light blue.  (Remember his post of an outdoor fire he had built to burn wood he was clearing from his woodlot?  The smoke was light blue and he captioned it that it was almost perfect smoke for BBQ.)  I've rejected several smoke augmenting devices because they made sour white smoke due to smoldering rather than burning.

This may be a game-changer for me.  It may stimulate a rash of pit selling and a new unit purchase.

This web site is invaluable to me.

[Bentley]

Have at it!

[dk117]

the product itself is thicker gauge than the original, which is surprising as Gator is known for their steel work.  I need to get a picture of the box post cook.   I just glanced, but it looked like all of the hickory and charcoal were ash.  Smoke output was high initially, as was temp.  Took an hour all told to get started and then settle down.  I suspect I can reduce that time significantly.  When I put the ribs on the grate they sizzled.  To me that signaled I was too hot.  A few crispy bits on the bottom of the rack seemed to confirm.  When it did settle, I'd call it invisible (more so than thin blue) smoke.  I recall the old conversations and the debates and how a palate would be for pellets.  I'm not looking for burp level smoke.  Just that extra layer I think I'm missing.

Now to the hard part.  I made too many changes baseline for proper judgement.  No sauce, butcher paper wrap, beef tallow, Lawry's, pepper, and my go to rub for mccormick pork sweet and smoky.

These were the second best ribs I've ever made.  Maybe I just got lucky and rendered them properly.  Maybe it was the additional smoke.  I'm going to have to do a lot more cooks before coming to a judgement.  I'm inclined to say winner, but time will tell with other cuts.

[dk117]

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[hughver]

Since my Traeger heat shield is severely warped. I used that as justification for buying one of these. In my opinion a bit pricy, but you can't take it with you. I also bought three boxes of wood chunks, one cherry, one hickory and a whiskey barrel version. All from Amazon with free delivery, some arrive tomorrow.

[hughver]

Heat shield arrived, it fits, and it is indeed a lot heavier than the old one. It came with two massive chunks of dried split wood, however the chunks that I ordered from Amazon were just cut pieces of sawed lumber. I do not know if they will work in this gadget.

[hughver]

DK, I tried to buy wood chunks from Smoke Daddy but the shipping charge was outrageous did you find a source that was affordable?