After i'm done smoking and have wrapped my meat I would like to use a burner in the firebox to keep the temp where I need it. I'm not quite sure how to go about this. I do know I would need a burner with air supply outside of the pit like this is what I was thinking
This is a homemade smoker 2ft x 20" firebox 1/4 thick, 5 ft x 20" smoke box 3/8 thick.
Thanks for any advice