Originally Posted by coewar
I made it by using a regular cooking grate, and some angle iron and bolts with big fender washers. The angle iron was cut and drilled and laid out on the grate. Then bolted to the grate. So this allows the meaty goodness to drip down and fall into the fire which is key; that creates for extra smoke and yumminess. :) But the thickness of the iron and its shape makes a huge difference in evening out the heat.
Hmm. I wonder... would standard "flavorizer"
bars work just as well?
Those in particular are 21" long.. (and expensive, but they're just the first set I found.) I love the pizza stone idea but I the more I think about it the more I suspect its going to have way too much thermal inertia to work.. (Wif came up with it, she wants a new stone and figures if she lets me burn this one up I'll get her one