Stagsmoker, it works great !! Air movement nan be predicted, I work with heated air, so knowing what I know , I sized the incoming box from the frie box in 8x16 , my vents are 3 smaller vents to force the air to move the way I want it to, I have tool that measures the air vilosity coming out and the are all even ;-), plus I have a metal plate across the bootom 8 inches up and stops 8 inches from the front forcing better air movement time with out the hot spot in the center. the plate gets the hottest heat and radiates the bottom of the grill, it a indirect heating plate temps above and below the grate is about the same