The hardwood fire is built in the firebox. Temperature and air flow are controlled by damper controls on the firebox door. Heat and smoke travel through an opening from the firebox to the cooking chamber where the meat is placed on a cooking grate. The heat and smoke travel across the grate & meat to the chimney opening at the opposite end of the pit from the firebox. The heat and smoke is what slow cooks the meat at a temperature between 185 degrees and 250 degrees depending on the type of meat you are cooking. A thermometer at grate level helps maintain optimum cooking temperature where the meat is.