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Unread 01-04-2014, 11:43 AM   #128
BBQchef33
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i modified mine with a flat top made of 1/2 inch steel.

Slideshow here

Weighed a ton and had to reinforce the hinges and the back wall to support the added weight. gave me longer burntimes with smaller fires.

You can alos just add a heat shioeld into the stock lid. A piece of 1/16 inch steel put in the inside of the stock lid and welded to the inside of the lip will get rid of that dead airspace.

As far as redirecting grease into the fire.... honestly, if you want to do that, get a vertical direct cooker like a UDS, PBC,WSM... but the bandera is an offset and throwing grease into the firebox??... well.. not worth the effort or risk(of grease fire).



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