Originally Posted by Ron_L
Thanks for the report and picture!
Do you think it would be possible to build the fire off to one side to create a direct and indirect area for reverse searing? It looks like there would be room from the pictures.
Andy and I discussed something like that and another type of modification that he's working on it for his Chicken Little. When he reads this, maybe he can chime in.
Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School