Funny you should ask!
This was for keeping the temp in the vertical chamber at around 135-150. I cut my splits down tiny for this one.
Obviously a much higher temp here - was doing 100# of pork butts at around 275 or so (left side) ranging to 325 or so (firebox side).
I here ya on the coals falling through the grates & I'll try throwing another sheet of expanded in. I have noticed, however, that once I'm well into a long cook, there is a nice coal bed sitting on the ash pan below the grate. Lately I've been keeping everything kinda pushed together and concentrated and have been having good luck with that.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
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" Relax, it's only BBQ." - Bigmista, 2013
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