Low and Long smoking is NOT accepted in China. I can say NONE does it.
When I introduce it to Chinese, our chinese people reply that I am idoit.
Even some chinese living in Texas do not know this low and long smoking.
I guess these chinese never enter social life of native American.
Usually we eat Hot and Fast BBQ.
Picture can not show taste, which shall be No.1 concern.
But I do make bark and smoke ring,looks great.
and My brisket is very tender as I smoke at 140 F for 10+ hours usually.
My smoker is 280 square inches grill size, quite small. Also I add 1" thickness fire cement inside wall. Usually I use about 3 to 4 lbs of charcoal.
Be honest, I still do not understand flashbacks yet.
My burner is REVERSE flow. When you turn off the fan, the flame will come out of air inlet. In earlier design, the flame entered to fan through air inlet and melt the fan rotator. In new design I add shutter on the air inlet to prevent flame entering into fan.
Before I open cover of BURNER, I always turn off fan first.
Just to prevent blowing ash up to my eyes