The Bunnings Workshop community can help with your home improvement projects.
Today was my first grill on the Jumbuck Black Phoenix Charcoal BBQ. I struggled to crack 125-150 degrees with lid on or off, which made for a very slow cook. All the vents were open and the charcoal was red hot and ashed when it went in the baskets. Any tips for improving the airflow in this BBQ to crank up the temp for a sear/direct grill?
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