Eric Hammond wrote:If I were to do it over, I would make the gap as large as I could and still maintain a 36 inch clearance between the top of the barrel and the combustible ceiling. Seems like that gap should be as large as possible.
Graham Chiu wrote:
Satamax Antone wrote:
As this occurs just under 200 deg C, isn't that the right temperature to sear steak ( Maillard reaction )?
BTW, I'm a little confused about the use of steel in your burn chamber. Aren't we told that we shouldn't do this?
Or is it the expectation that you will need to replace the steel in a few years time?