Quote:
Originally Posted by Worth1
Thanks Arlie.
I'm sure everyone reading this thinks the idea is stupid and on the verge of insanity. 
Long after the coals were dead and cleaned out of the fire box, the main chamber still read 150F from the hot cast iron.
I got the idea from what is called thermal mass.
This is one of the reason cheaper offset BBQ pits like mine are so hard to operate and cook on.
That and size.
Some are even cheaper. |
Actually, the heat sink idea is a great idea. It gives you a lot of flexibility in how you cook for an extended period and allows you to better utilize the energy from the fuel you use to generate heat.
You may have no interest, but I follow a lot of forums on tapatalk. I found the following post interesting for both what was cooked and how it was cooked.
https://www.bbq-brethren.com/forum/s...d.php?t=268812