That's good to know. I couldn't hardly get a fire to burn at all in mine. I guess the fire box is too steep/deep. If I had to design it again, I'd probably make it more like a Grillery grill, but it's fine the way it is. That firebox will hold plenty of ash and won't have to be cleaned out very often. Putting the expanded metal on the fire bricks got more than enough oxygen to the fire this weekend. I was able to get a nice bed of coals and a "six second fire" in pretty short order! I did some pretty thick bbq loin strip steaks with Jocko's Mix seasoning. They were the best bbq steaks I've even done. I absolutely love the wide char/sear marks the parilla style cooking screen leaves on the meat. That screen far surpasses the old expanded metal screen my Santa Maria Bbq Outfitters pit had.
