It's continuous low heat which is the foundation for "smoking" food (meats for reference), it's not the continuous generation of smoke getting the job done, however, this is a indication of low combustion. My fire science buddies could bust out the physics of it all.
I am not 100% I agree with the posted answer wherein the "well insulated smoker" doesn't generate smoke properly and where this is previously qualified as a "problem".
I am smoking in 95F weather, I can firmly say I do not have an issue with "smoking properly". Then again, I am not using chips either, so there is that entire aspect I am not even considering and cannot address. YMMV