EV - you are funny...
I bet with enough motivation someone could get it to work.
JD, I was at Sam's today and when I saw this grill, I thought of this thread. I think it's possible to turn this thing into a WFO.
-The grates are strong enough to hold up firebricks. I could even put firebricks along the back and side walls.
-The lid seems to be about 12" in height. It is even arched so I'm thinking the coals would go towards the back and the fire would arch forward. I could also put about 1" of refractory cement into the lid.
-I could cut a slot out where the handle is for loading and turning a 12" pie. I could relocate the handle above the slit for opening. The oven would only be open for fire management (spreading coals and adding wood). It would take very little time to recapture the oven temps with refractory cement in the lid.
-I could even put some type of insulation under the hearth. There are 2 charcoal grates underneath the main grates that move up and down. I could place the insulation here and move them all the way up so they would be under the hearth.
-I could even leave a spot on the main grate open far left or right and secure a LP burner head to add additional heat to the inside if needed.
-what type of refractory cement would I use? I know very little about cement. Is portland cement best?
-What type of insulation under the hearth?
-Do you guys think this would work?
-would the 2 small vents on the sides plus a vent up front be enough to exhaust the smoke?
-would having the fire arch from the front to back deposit ash on the pie?
-How far do you guys normally cook away from the fire? There seems to be enough room to spread the coals towards the side and some towards the back but space is somewhat limited. I'll have to measure out the distance from front to back minuse 1.5" for the backwall firebrick.
Sorry for hijacking your thread JD.