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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-22-2013, 02:36 PM   #31
Mark Warren
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Quote:
Originally Posted by landarc View Post
I think the Grillery cookers are the best thought out cooker on the market, for that style of grill. But, they are not cheap, or even close to reasonable.
I agree 100% I was just pointing out he may consider cutting an open front in the firebox of his to more immolate it.
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Old 04-22-2013, 07:45 PM   #32
jonmhenderson
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Raising the fire up to a few inches under the front lip basically accomplished the same thing. I was able to get all the oxygen to the fire I needed to get it roaring.
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Old 04-22-2013, 08:53 PM   #33
Wesman61
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I was curious so I measured the depth on mine. It's 15 1/2" with the front being about 10".
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Old 04-23-2013, 04:41 AM   #34
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The front on mine is 14". It seems that as the surface area of the fire box gets smaller, the the depth should proportionally become more shallow.
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Old 04-23-2013, 08:44 PM   #35
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The front on mine is 14". It seems that as the surface area of the fire box gets smaller, the the depth should proportionally become more shallow.
Yeah I would think so too. My Brother has a smaller one and it has more trouble than mine with maintaining a good fire.
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Old 04-24-2013, 04:54 AM   #36
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I think the deeper firebox with smaller surface area (like mine) would benefit greatly from some draft holes at the bottom. I may consider doing that at some point. But, since my cooks aren't lasting longer than 20 minutes, because I'm just cooking California style BBQ steaks, I don't really see the need. I used to do ribs on my old Santa Maria BBQ Outfitters pit, and I'd get a big fire going in it, but it was hard to keep it going without starting with 30 pounds or so of charcoal. What I did this weekend on the elevated fire grate was start with a 20 lb bag of Royal Oak lump, then add 3 oak splits when the charcoal got going good. After the wood caught real good and I had a 5-6 second fire, I put the steaks on.
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