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BBQ pits are (or should be) mostly closed systems. The only openings should be an air intake vent next to the fire, an exit vent for the smoke, and a drip drain for the fat that comes off the meat. Most smokers have a method of closing the exit and intake vents. And the drip drain exits down. So if you close the vents when you're done Qing, you should be ok if the pit is well designed.
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"Against stupidity the gods themselves contend in vain."
-- Friedrich Schiller
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