A
allenayres83
Guest
I have a grill I made that is similar to one made out of a 55 gallon drum. So when I cook it is over direct heat unless I build my fire to one side. It is designed so I can slide the cooking tray out and add coals. I am trying to figure out the best way to maintain about 225-250 degrees. I can hold pretty close to that temp but I have a small fire and have to open it to add unlit coals every 20-30 minutes. I am using briquettes and lumps of wood for smoke. Is there a better method where I would only have to open it every hour or so? Also how much temp variance is acceptable?
Thanks
Thanks