Thanks Bubbonehead. That's more in my price range. I'd probably go with the 20 CFM because of the size of the pit. I'm thinking that once it's up to temp., load it up with charcoal/wood, damp it down and let the PID loop take over.
This is a tortoise marathon and I got something done today.
I liked the pull out grills I saw on some of the other builds. I plan on having about a 12" wide work table running the length of the smoker so the pull out would make loading a whole hog easier. I've never cooked a whole pig before but I will have to try it now.
Did anybody who has slide out grills have any trouble with them binding up after they get hot?