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Message: <blockquote data-quote="Shadowrider" data-source="post: 2904256" data-attributes="member: 3099">Swamp, that's a good design, here's a pro tip for your next one.Add a few inches in height (like maybe 2 inches), and add a flat piece of steel under the 1st rack.  Don't run it all across to seal things up, but enough to shield the food from the direct line of sight to the coals, leave some room on the sides or at the front or back for airflow.  Going indirect will make a world of difference in your low and slow cooks.  The ceramic grills and Cookshacks use this method and it's one of the things that make them superior to all others.  You just want the heat and the smoke, not the infrared.  Put it in a track and you can remove it for direct grilling.</blockquote>