Question for gravity fed owners
I have a gravity fed that I built myself. It's pretty big, I have 5 racks that are spaced 7" apart with a total of 25 square ft of cooking space. I also just rebuilt how the chute connects to the firebox and doing test burns checking for leaks and temp control. Also put a damper on the firebox door so I can run without an ATC.
My question is while running with the ATC my temps vary about 20 degrees from top rack to bottom rack. While using natural draft I'm getting less than 5 degrees difference. I KNOW THAT LITTLE AMOUNT IS NOT SOMETHING WORRY ABOUT. I was wondering if anyone else sees a temp difference while using an ATC verses natural draft.
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle