nueyawk, that is one of the simpler and more accurate descriptions of the difference that I have seen. I have dreams of building an oak pit similar to the ones that were prevalent in California in the 1950's and 1960's which all seemed to be owned by Oklahoma folks. These use a bottom fire box, and really were just a large chimney, with racks build like shelves inside the flue. There was a big opening that allowed the cook to move meat up and down, from shelf to shelf, for cooking or holding.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."