Air flow

[Sherman Watkins]

I got a kamodo joe added to my wsms to make winter cooking less of a chore here in Montana. It's  marvelously efficient but i notice that anything smoked takes much longer to cook. I've  conclud d d it has to do with airflow. I just don't know why.  I suspect the moisture isn't wisked away as readily but it's  just a guess.. I wish our aeronautical engineer was around to explain.