Ok , What I have learned about smoking is from my uncle. I have cooked on a concrete block pit where I built an oak slab fire and transferred hot coals to the the pit. The coals are about 24 inches below the meat. I cook between 185 and 210 degrees. This does work well and seems to be the most popular form of smoking in this area. Although fuels, temps and cooking times do vary.
Cooking this way does seem to let the temps go up and down between refueling.
The question is for you folks that cook with a side box fire pit. Is it easier to maintain steadier temps with a side box type cooker? It seems that the major majority of professional pits are built with the side box fire pit. is this because it is the best way to smoke or ???
Thanks for your comments