Advice Please

[Pocboy]

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

[Too Tall]

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

[Charles Helm]

Like Too Tall says, a picture will help.

I have some probe-type remote thermometers from Academy and Home Depot. Nothing extremely fancy. Thermapen (http://www.thermoworks.com/products/thermapen/tpen_home.html) makes a nice instant-read but they are pricey. I have not picked one up yet.

[Too Tall]

I forgot to add the thermometer. This is what I use and am quite happy with it. http://www.partshelf.com/maet73.html

[Trls]

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

[Cartman]

Check this out. Seriously. http://virtualweberbullet.com/fireup2.html#minion