I can't offer a lot of help but have a little understanding of the basics of a pellet grill. I have a green mountain pellet grill and it works great. The fire box has a glow plug for igniting and a blower fan for fire control with a temp sensor at grill level, there are heat shrouds around the fire box and also drip tray. The fan modulates airflow to the fire box and the shrouds and drip tray both seem to function to disperse the heat evenly. The fan & auger speed varies but it always feed pellets so the firebox will maintain fire Of course at higher temps, the blower fan and auger are more constant but lower temps it's slower or more intermittant.
Pellet grills don't billow smoke but they can add plenty of flavor, and definitely can make smoke rings and most can sear steak etc. Pellets of all wood types and flavors can be found just about anywhere. Their biggest benefit is easily maintaining constant temperatures. I use mine as you would use an oven, or and baking, grilling, smoking etc. Cookies, bread, pizza, pies, cobbler, veggies, sides, or any form of meat cooking. I love my pellet grill, good luck building one.
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Today's Featured Article - A Belt Pulley? Really Doing Something? - by Chris Pratt. Belt Pulleys! Most of us conjure up a picture of a massive thresher with a wide belt lazily arching to a tractor 35 feet away throwing a cloud of dust, straw and grain, and while nostalgic, not too practical a method of using our tractors. While this may have been the bread and butter of the belt work in the past (since this is what made the money on many farms), the smaller tasks may have been and still can be its real claim to fame. The thresher would bring in the harvest (and income) once a y
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