ajstrider made a good point. A charcoal direct cooking grill is only as small as the fire you build in it. If i'm only cooking a couple burgers or a small steak, I only start a small one, if i'm doing a brisket, i'll put a large pan underneath it in the middle, and coals down both sides, light one side, let it burn, when that sides almost done, scoop out the good coals and use it to light the other. Having the extra real estate will never be bad, but not having enough always will be.
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