Smoking in the Brickwood Box

I’m progressing in the construction of the Box… I’ve built websites and written books but never anything that required Home Depot… BUT the instructions are amazing and I’m thrilled with my novice results so far. (YouTube is an amazing tool too!)

I’ve done competition barbecue for over 20 years and have/had lots of smokers. Temp control is essential. Are there covers for the holes in the lower oven? Moderating intake in the firebox plays a huge role in controlling the temperature.

Also, would love to hear everyone’s experience with the different types of cooking (smoking/grilling/rotisserie/caja china) with the box as I plan to do them all. Thanks!