molotov wrote:the pictures are really worth a thousand words. thanks for taking the time to post them!
side question, when you're doing a low and slow and maybe smoking too, it seems like quite a process to dismantle the stacks and layers of everything to get to the firebox so the charcoal can be tended and wood can be added. any good strategies there?
Prior to placing the heat diffuser, have the amount of charcoal necessary for the cook (fill the firebox up good and full), add the wood chunks, then place the heat difuser in place, put your food on and close up your vents all but a crack or so, and there really shouldn't be any reason to open the lid or tend the fire for the rest of the cook, other than to possibly mop or spray the meat cooking.