Quote:
Originally Posted by Carbon
This photo may or may not help you but this is the charcoal pan and base of my modified Gourmet. The expended metal is about 5" tall, and is simply secured using some rebar wire, and nothing else.
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Thanks. I figured the height was in the ballpark of 5" - 6" to maintain enough space between the top of the coals and the bottom of the water pan. That was pretty much what I was thinking of doing until I stumbled across the tutorial for the charcoal ring. This would now render the original ECB charcoal pan redundant. In any case, I'll probably just finish drilling the holes in the ECB fire pan anyway and I'll have ot, since I plan on doing a few test runs, w/o food, so I'm curious which set up will work better (burn times, temp control, etc).
