Just stumbled onto this.... Looks pretty cool. Very similar to the Akorn, some cool looking differences. Most obvious difference is the "bottom" vent being piped up to where the opening/control wheel is up on the side table. Anyone see these out in the real world?
327 cooking surface for main area... Calculates to 20.4" diameter.
T-giving ham was sous vide in its bag for 14 hours then low temp hickory smoked for 4 hours. Glaze (honey infused balsamic vinegar and b-sugar) got a little done, but I cut off the little squares and used for appetizers.
Fuel addition of any sort. I've never run out of charcoal during a "regular" grill session and I've not attempted to add charcoal or wood chunks at any point, but if I did it would be an unpleasant experience. Once you have the fuel in the bottom, it's lit, and your grates are in place, you're pretty much done fiddling with the fire. Any significant additions to the main fire box would not be an easy task.
Exactly! As they bring meat to your table , in my experience, it was pretty much all well done. However, you could ask for your preferred doneness at that time. It is not direct ordering- per se. That is also a great time for asking for a particular cut you may not have been seeing. (we had not seen the Ribeye or the Beef Ribs) so, we asked. Did you not have wait staff? You could also ask them.