Originally Posted by columbia1
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).
That is a great looking grill. I am looking to build one similar. Any chance I could come by and look at this when I am in the Kalama area?
Awesome Old School Wood Smoke House #2
GMG Daniel Boone
Stick burner #2with new difusser plate
STOK Charcoal Drum
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Uncertified Moink Baller
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