I believe in fire/oven bricks as well. The first time I was introduced to them was when I rented a a whole hog rotisserie. It was doulble walled with oven bricks between the walls. Getting to 250 degrees was easy once the bricks were heated and it would stay there for a long time. Believe it or not, I could get a 12-13 hour slow burn ought of just 2 to 3 - 16 .lb bags of Kingsford. It was awesome but a damn heavy grill.
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