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Nov 6, 2007 | 04:09 PM

#16

mean jean

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Senior User

Joined: Apr 2005

Posts: 102

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I'm using a hibatchi. The metal is very thin. I'm sure I'm losing plenty of heat. My buddy suggests adding a few bricks so as to help keep the heat.

I've had it up to 425 fahrenheit but it dropped after several minutes. I want as close to 800 fahrenheit for about 6 minutes.
Anyone getting better heat?
How?

I read an article about making charcoal in Europe. They would stand trees in a circle 30 feet high and 50 feet in diameter, cover it all in dirt and start a fire in the middle of it. The fire could burn for months at a time. Adjustments were made if the fire was too large/small. WOW

Did a pork roast the other day, delicious. Looking to experiment with flavored wood chips. 1 video I viewed suggests routing escaping gases back towards the coals. Suppose to increase the temp.

Thanks for the tips, keep em coming.

Mean Jean

Nov 6, 2007 | 05:04 PM

#17

jgc2521

Elder User

Joined: Apr 2004

Posts: 535

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From: New Roads, La

Quote:

Originally Posted by jim henderson

Unless you have a hurricane or twister going on, weather is no excuse. Hurricane force winds and extreme rain are the only dampers I have to think about before firing up the ol grill.

Good Luck,

Jim Henderson

ha, a hurricane party is just one more reason to light up the grill