this is reverse flow... im workin towards this except that my fire is underneath not on the side so if i take the plate from the side with the exhaust all the way over to the other side (minus 2-3 inches for the smoke to be able to flow around) i should stop the flare ups,
i did try charcoal on my first few cooks ( i have only done...4 i think) and the last one was all wood, the wood was actually the easiest to keep temp steady... but when i added wood the flame would jump right into the smoke chamber
i mean i have seen cast aluminum gas grills....
Til next time, chew carefully, and dont let your meat loaf!
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