I modeled mine after a jambo, but I have a 6 sided pit. The thing with the Jambo's, you have to have the deflector place above the opening of the firebox to the pit. I have a grate in the middle of the pit and above that grate, it can get around 400*. Great for chicken, sauces, glazing, and over all grilling without the direct heat. The main grate is even from 275*-300* adding a single split ever 1 to 1.5 hours. Insulated firebox as well.
Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis