Funny you should ask!
This was for keeping the temp in the vertical chamber at around 135-150. I cut my splits down tiny for this one.
Obviously a much higher temp here - was doing 100# of pork butts at around 275 or so (left side) ranging to 325 or so (firebox side).
I here ya on the coals falling through the grates & I'll try throwing another sheet of expanded in. I have noticed, however, that once I'm well into a long cook, there is a nice coal bed sitting on the ash pan below the grate. Lately I've been keeping everything kinda pushed together and concentrated and have been having good luck with that.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
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