Hi Dave, I did read that but when I tried it for both 150 and 225 temps I got plenty of smoke, I can't tell any difference from when I placed the smoker inside. I'm thinking because of the open bottom there is plenty of O2 for both burner and smoker, plus I'm basically running the burner on low and controlling through the needle valve. They (MB) use the 15,400 BTU burners which is large for this unit. I had to run a very low flame to maintain the 150 for the salmon jerky I last did. Now I can see your point if I crank that burner up!!