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Not desiring to spend $25 wantonly, and also since I don't need a lot of charcoal in most cases, I found a tin cylinder sitting around the house, and used a drill to cut 1/2 inch holes in the bottom and sides, adding a wire handle.

You know those pre-formed, aluminum foil pans you can get at the supermarket (like for lasagna)?

Well, needing this same function as you, on short notice last Sunday, I just bought one of those foil pans designed for casseroles: 9-10" diameter, with high (say, 3-4"), steep sides. I think it was $.79. I cut the bottom out, set it in the grill, and piled the charcoal in it.

It worked great. It even had little tabs for handles. So, when the charcoal was ready, I just grabbed a tab with grill tongs and gently tipped the coals out.

A ribeye for me and a 7 oz tenderloin for DW: just the ticket!
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