That's one of the reasons I did all those modifications to mine, the other was to distribute the heat as evenly as possible across the grates.
I lowered the firebox to let the heat flow easier into the cook chamber.
Installed 1/4" plates in the bottom of the cook chamber to hold heat and spread it out evenly. It works like a baffle that are an after market item you can buy.
And lowered the exhaust to the grate level to hold the heat in longer. Most of the high end pits do this, even Franklins pits are famous for that style.
Even with all those mods I still have to throw a log in about every 20 minutes. I buy my wood from an old guy who sells firewood and cut the splits in half, that maintains 225-275 depending on the wind and temperature.
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Rob
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