>yeah, my wife had bought a digital one with a probe that i attached to the
>bottom of the grate that the food sits on. pits dont have to be much. the
>one i used i made myself, from a recycled home heating oil storage tank. it
>was free and the top had already been cut off for me. the important things
>are:
>1. Make sure that the food sits high enough over the fire (mine is at least
>two feet) This style of bbq is called slow and low. We are not looking to
>grill anything. We want the low heat and the smoke to do the work.
>2. Make sure you can control the air flow into it to control the heat.
What is difference between a pit and a smoker or a grill?
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