A cooking system includes an upper cooking chamber configured to receive food therein a lower heating chamber configured to burn fuel therein a conduit in fluid communication between the upper cooking chamber and the lower heating chamber a first valve operably associated with the conduit, the first valve being configured to open and close access between the upper cooking chamber and the lower heating chamber a flue in gaseous communication with both the lower heating chamber and the upper cooking chamber a second valve operably associated with the flue and the lower heating chamber, the second valve being configured to open and close access between the lower cooking chamber and the flue and a third valve operably associated with the flue and the lower heating chamber, the second valve being configured to open and close access between the lower cooking chamber and the flue.
