I just had some awesome ribs. The guy told me that he doesnt use his firebox because it takes too long. He was cooking maybe 50 slabs along with chicken in a huge wood smoker with pecan and oak. He showed me that he placed the wood directly in the bottom of the smoker and just placed a few hot coals on top of the wood and uses the wood fire and smoke the rest of the way. He placed the new meat in the back of the grill away from the fire and used the fire to crisp it up only. Im sure the temp was alot hotter than 225-250 He cooked the food fast and the ring was pink and the smoke flavor was awesome. Do any of you cook your meat like this without using a firebox?