True Cajuns call then a "Coon-Ass Microwave" it works off inverted heat. You build a fire above or on top of you meat in a metal lid type tray. The fire heats the metal lid which in-turn heats the box, mine can run about 300-350. It is a fool proof method of cooking, it is kind of like cooking in a cross between pressure cooker and an oven, is the best way to describe it. I have been building a version of them for 12 years now and it is not smoking. The fire and smoke never comes in contact with the food...It's above it. Don't get me wrong it's a great way of cooking large tough pieces of meat. It will make them fork tender..... but there’s no smoke taste. I have built 100's of them over the years, anywhere from 24" x 24" x 20" deep to one of the largest was built into a trailer which was 48" x 96" x 36" deep. I had to build it so one end would open like an over door so they could access the meat. I will post some pictures when I get in .....the hardest thing with them.........is……. you have to like to like to sit around poke at a fire and drink beer......LOL.......Shoneyboy
