I have a new pit that is made from a oval tank and it has 2 smoke stacks on top. It also has a fire box on the side but, behind the pit it self. It does have a hole to open or close on the box for temp regulation. We call this a Carolina pit because you usually use coals instead of whole logs to put under the meat. I mostly use a offset smoker and was wandering how to regulate the temp with the 2 smoke stacks? This isn't my pit but one very similar to it. Having problems with my camera at the moment. Posted this so you get the idea. Thanks
