The box I built will do both, it hot holds at a steady 165' and there is a damper where I can open up the chamber to more heat and smoke. I have even used it to smoke sausage. I designed the warming box to hold full size hotel pans and also have a few wood dowels to hang sausage. There is a damper right on top of the firebox built out of 6" pipe with a screw-type lid that can be opened as little, or lot if needed. The box will hold 25 butts(5 on each rack).
PNWBA Board Member and Certified Judge.
Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills.
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Last edited by columbia1; 08-25-2013 at 03:47 PM..