Questions for DIY Gravity-Fed Build
Hey everyone,
I've always had aspirations of building a smoker with my dad, who is an expert welder. I initially planned on doing a true offset smoker for the classic BBQ experience, but after becoming a dad myself, I don't like the idea of tending the fire all day.
Recently stumbled upon gravity-fed charcoal smokers & love the idea. Compared to my BGE, it offers more space and the same smoky flavor I love.
Some questions I had before beginning the project:
1) For those who have done a DIY build, what temp ranges can you realistically maintain?
I'd like to do 150* for jerky, snack sticks, etc. but not sure if the charcoal will stay ignited.
I'd also like to do 550*+ for pizzas, but I've read that grease fires are a risk with these smokers.
2) Related to the first question -- what temp controllers are out there?
I've seen nothing but great reviews for the Fireboard, but I don't know what temp ranges it can hold. I suspect that is dependent on the smoker.
I've also seen an opensource product called the Heater Meter -- curious how this compares and the pros and cons of going that route.
3) For those with a DIY gravity-fed...do you absolutely love it? What would you change about it?