My bucket BBQ needs more modifications, it’s still not good enough. Once up to temperature it cooks food OK, but the area of usable heat is quite small, you can only get two burgers on it. My next plan is to get some chicken wire and tinsnips. The inside of the bucket has a wire stand to keep the fire bucket off the inside of the outer bucket. This inner bucket has very few holes which soon block with ash making a very poor burning BBQ.
If I get rid of the inner bucket completely and – by using the chicken wire to stop the coal falling through – make the fire on top of the wire stand, there’ll be improved airflow and a bigger surface to cook on. The only disadvantage is the entire BBQ will become very hot and all the orange paint might burn off.
The tinsnips will be used to “improve” the airflow into the bottom of the main bucket. There’s nothing technically wrong with the BBQ’s design, but you do wonder if its designers ever tried to cook more than a single burger on one. It quickly becomes obvious that it is a pain in the arse to light.
In the future I will buy a larger BBQ that will work much better.