The amount of “fire” is controlled by the amount of oxygen that is allowed in from the adjustable air dampers on front of the firebox. In this type setup the fire basket-full of fuel can all ignite at one time because oxygen is more prevalent in this type setup. So the burning area of fuel is of greater proportion in fire basket. At the rear of the firebox there is a opening that allows the heat/smoke to transfer from the firebox into the cook chamber.
So by controlling the amount of oxygen that is fed in, we can control the amount of “fire” inside the firebox and the temp and airflow as it moves through the cook chamber. Allowing the natural draft of the cooker to move the oxygen in will allow the temp to rise faster (helping to recover the heat in the cook chamber after the door has been opened). Letting it recover naturally through the air dampers is ALWAYS a better judgment than by leaving the door open. It takes a little longer but the control of the burn is more precise and will not allow a fire to get too hot.|
The heat/smoke moves through the cook chamber in a Reverse Flow Smoker much faster, therefore the cook chamber tends to be a drier environment thus lending for a lower and slower approach to create a nice moist cooking environment that doesn’t tend to cause meat to dry out as it is cooking.