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Unread 12-01-2012, 05:01 PM   #8
Just BS
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What's "too hot" (when the fire is below the food)?

Different foods cook at different temps ~ use both. If it's too hot, you could use a heat diffuser or maybe some type of tuning plate.

Fire bricks on the bottom and up the sides in both chambers? How big is your opening between the offset and the pit?
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