Descendant on Queen East if you’re in Toronto.

Bravo, I was wondering about heat regulation with the big pan. Briquettes or lump? And total cook time? Thanks again you have inspired me to try this, I needed a push. Was gonna do it on my WSM but this looks great.

I’ve been dying to try something like this. Did you follow a specific recipe or freestyle? Would love even a high level recipe/method. Looks incredible!