I still fire up the old Brinkman Water Smoker now and again to drive the neighbors nutz. The smoke flavor happens in the 1st couple hours with the help of the wood flavor of choice. After that it's just the low heat that does the work. The water pan between the fire and the object of consumption catches the drippings and prevents flare ups and the steam keeps the temp pretty steady. Keep the fire box low and cook it slow is my personal opinion. For big cuts like Tri Tip or a Top Block (whole Top Sirloin) on an open wood fire, if I can't hold my hand over the grill for a 10 count, it's TOO hot.