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Most commercial BBQ temp control systems try to control the amount of input air instead of using a servo to control the output damper. They use a 12 blower or fan, then control the fan "on" time or in more complex systems control the blower rpm. See BBQ GURU or the STOKER for a commercial system or if you want to build your own see the following http://www.circuitcellar.com/library/print/0503/moyer154/index.htm