But all the heat is concentrated right over the middle. The guy in the video is using a big metal plate, so that the grill is more like a big pan to distribute the heat. I'd like to cook over the fire/coals, but I'm trying to figure out how to have a hot spot bigger than one hamburger.
My best idea so far is to put the bowl of a charcoal grill over the hole and attach it somehow. I figure the heat will have to diffuse into the bowl and then the whole bowl will be pretty hot.
Does anyone have experience with this or recommendations?
Cast iron would be my go to for a cooking surface. A flat skillet that fits the opening would work well. Also have you tracked the temperature and time on the cooking surface? Something like the following: started fire at this time, cooking surface was blank temperature in the middle and blank temperature on the edge. Ten minutes after start temperature was blank in the middle and blank on the edge.
You should never forget that every creature has its purpose in the cycle of nature and can also be very important to humans. Sepp Holzer's Permaculture