A few topics:
1. So after reading about how terrible the stock temp gauge is on chargrillers, I would like to install something more accurate.
I know what I want to put in, but my question is, where do I install it. Keep in mind that I do not have the side fire box. Do I install one, center it down low right above the handle or install it on the left hand side at grate level if I plan to keep my fire on the right side? Do I install two, one on each side? Does it still make sense to have two even though I don't have the sfb?
2. I've read about a chargriller charcoal basket that they perhaps sold on their website at one time. Is it still available? Is it for the sfb or can it be used in the main chamber?
3. I've only used my chargriller once so far, seasoned it and then put some chops on yesterday. Durring the seasoning I went through 2 chimneys of cheap "instant light" charcoal that my wife bought. I noticed a lot of ash in the ash pan and seemed to snuff out the coals toward the end of the seasoning process. When I went to put my chops on I had to stoke the coals to get the excess ash off and moved them over to a spot that wasnt full of ash to get the heat up. It seems this could be an issue for long cooks so how do you keep the ash from getting too high, would a basket help (hence question #2), or is it as simple as buying better quality charcoal?
4. I'm guessing a lot of my questions would go away if I would just bite the bullet and get the sfb? But then I'd probably have a set of different questions,lol.