I use a campfire tripod with a height-adjustable grate over a patio fire pit when using strictly wood. I've done up to about a 10 lb. pork roast that way, over oak and maple. And yes, I'll do it again - just not often. Here's the room above my patio:
Tell me true, do ya need me to send along any lighter fluid?
On accounta, I git some quite often, when I buy Webers offa Craigslist...
An, in my experience, what yer depictin is jus barely a simmer; I don't see how yer gonna git a decent sear, without modern, petroleum based chemistry!
I'm in, since I know it works!
I look forward to learnin new ways/stuff from yall; It's th entirety of why I'm here...
Ya jus gotta do proper fire management...
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They make it look easy, but cooking both direct & indirect is tricky (I tried it on my PK360.) Moving the meat vertically is best, so Santa Maria attachment or using WSM as a SM as mentioned above are the options I'd look at.
So I didn't answer the right question but I said I'd come back with the important part - today's menu. The below pick, I added a couple riblets with ~ 2 hours to go on the chicken - IT 120F. It's currently holding at just under 200F, so I added a bit of wood and coal. You can see where I checked the bird for IT.
quite often, when I buy Webers offa Craigslist...
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