Randy wrote:
>
>> The pit works great! However, when cooking in cold or windy
>> conditions, the pit requires massive amounts of charcoal or coals to
>> keep it going. On a nice calm summer day, I can put 10-15 lbs of
>> charcoal in and let it go for 3-1/2 hours.
>
>
> You got that right about temperature and fuel amounts. I built a drum
> cooker similar to these but had a door near the bottom for adding coal.
> In the Arizona sun on a summer day I could easily do two whole
> shoulders with 10 lbs of charcoal. The first time I tried it in the
> winter was a humbling experience. I had to make two trips to the store
> for more coal. The 30 guests didn't get to eat until about ten that
> night and what they got was chopped medium rare pork. -RP
>


Randy,

I've got a hinged door on the bottom also for coal addition and airflow
regulation.