I have a weird heat pattern in my cooker, CharBroil vertical with the
offset removed and bolted inline onto the bottom. I'm using a round,
deep pan set in the center of the firebox for heat. Meat sitting at the
back, only of the cooking chamber gets literally toasted while the meat
up front is just right, tender, juicy, especially on wings.

It appears for some reason the back wall radiates extra heat. Next time
I'm lining the back wall of the re-positioned firebox with bricks to see
if that helps.

Dumb!, dumb!, dumb!, shud'a bought a WSW!

PS: I looked over all the lump charcoal info that you guys gave me. I
don't ever remember about making lump, indirect, drum in a drum. But
that looks like a real winner! I have the two drums all set up and ready
to burn, just waiting for the weekend to arrive before I light it up!
Thanks to those that posted the links!
--
Mike Willsey (AMWILatCOMPORIUMdotNET)

http://groups.msn.com/ThePracticalBa...ewwelcome.msnw