I tried something tonight I've been thinking about for years. I took an old grill from a gas grill and cut it down to 14" X 8 1/4". That is the right size to put inside my Warm Morning 617-A so it will rest on the firebrick front and rear just inside the loading door. There is a metal lip just inside the loading door. The grill has to be slid under that lip onto the firebrick, then the rear of the grill can be lowered onto the firebrick in the back of the stove. It is a tight fit front to rear. There is a gap on either side. It could of been made a little wider but it would make it a bit more awkward to get it in and out.
I let the anthricite coal fire mature and I shook it down about an hour before I started cooking. I also cut the primary air to the minimum. It's not airtight. The coals were about 8 inches below the grill. The hamburg was fresh, not frozen and pressed into thin patties. The idea was to get it thin enough to cook through with high heat without burning the outside. The first burger got fumbled.
There was no fishing it out and dusting it off. It would of been a bit crunchy.
The second burger I cooked without seasoning. I wanted to see if it took on any strange tastes from the coal. I thought it was delicious. It had a few small charred spots but not bad and no off tastes of any sort. My wife even approved but said it needed onion salt and pepper. The third burger got just that. 2 minutes on one side, a little over one minute on the other. Cooked through, a little char and tasty.
My wife was a little annoyed
in that she already had chicken with gravy and mashed potatoes ready while I was playing Chef Tell. All and all I'm glad I did it and would cook that way again without reservation.