Barbeque smoker system and method of use

1. A cooking system, comprising:

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 is 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 is configured to open and close access between the lower heating chamber and the flue; and

a third valve operably associated with the flue and the upper cooking chamber, the third valve is configured to open and close access between the upper cooking chamber and the flue;

wherein the upper cooking chamber has a contoured bottom surface configured to direct fluid to the first conduit; and

wherein the fluid drips on the fuel within the lower heating chamber to form a gas for flavoring food cooked in the upper cooking chamber.

2. The system of claim 1 , further comprising:

a control system operably associated with the first valve, the control system being configured to open and close the first valve.

3. The system of claim 2 , the control system comprising:

a computer;

a thermometer;

a display; and

a transceiver in data communication with a mobile device.

4. The system of claim 1 , further comprising:

a door pivotally attached to the lower heating chamber; and

a vent system disposed within the door and configured to provide air passage through the door to an area within the lower heating chamber.