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Ok, I'm not new to grilling but I've always used gas. I bought a pit at an auction last year and enjoy it very much but I have some questions. It does not have a fire box, but it does have a door at one end and a pipe for exhausting the smoke on the other end. My first question is how do I maintain the heat uniformly. I have trouble keeping it at a reasonable temperature. Next, do y'all use charcoal or real wood or both? where can I get a better quality meat thermometer than HEB? Thanks in advance for your help. Tom
 

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Post a picture so we can see it. Without a firebox it will be tricky.
 

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Like Too Tall says, a picture will help.

I have some probe-type remote thermometers from Academy and Home Depot. Nothing extremely fancy. Thermapen makes a nice instant-read but they are pricey. I have not picked one up yet.
 

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Build your fire on the end opposite the the smoke stack. Regulating the temp is a matter of adding wood or charcoal, I add wood coals from a fire pit I have . You can add real charcoal from a charcoal starter as you need. I hope this help's. :D
 
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