Mine aint proven yet and it may have shortcomings. Primary air on a modern stove comes from 'above' the door. It flows downward over the glass (keeps it clean) then under the fuel and feeds the fire. This burns away nicely but within a few inches of rising towards the flue, all the oxygen is used up and whats left along with a pile of unburnt fuel (smoke) exits the chimley.
If you can introduce more air at the top of the fire, the smoke re ignites and a secondary burn takes place at the top of the fire.
This process's efficiency depends on a few things. The baffle above the flames should slope so that the rear of the fire ceiling is higher than the exit. This creates two temperatures of smoke. The cooler smoke swirls round the higher end until reburnt whenst it gets a bit otter and finally exits. The air feeding the secondary burn jets should be super heated on its way to the jets. Some of the secondary burn should take place in the secondary burn chamber as the ignited smoke exits the main fire on its way to the flue.
Im sure the manufacturers spend years perfecting the flow and temps and whatnot. Me on the other hand wing it quite a bit and suck it and see.
Its the way I roll MF.
At the end of the day it will get hot. If I can see a second burn taking place at the top its got to be more efficient and less smokey. If I can see flames lapping round the rim of the top chamber I will be a happy boy and
@Nig may get his sausage