“The design allows the sediment to flow down and not accumulate, and there’s good airflow, which is ideal for the burn,” he reported.
Durability was excellent, which Buccholz vetted by chucking the firepit off a 40-foot cliff at San Onofre, confirming “it’s still sturdy as a rock” after retrieving it from the ravine. The chef happily noted that the pit fit several full-sized logs, and nerded out over the double-wall construction and smoke-siphoning air channels. “The design allows the sediment to flow down and not accumulate, and there’s good airflow, which is ideal for the burn,” he reported.