Assuming your question is sincere (might be joking -- I wouldn't know) open flame fires aren't conducive to smoking or grilling either, as the "fire" is inconsistently hot. Coals are what is needed; these provide the direct heat you're looking for.
And when you're smoking meat, you want it low and slow. I keep my Weber Smoky Mountain smoker at around 200 deg. F., and I've had a pork shoulder in the thing for up to 14 hours. Yields a good quarter inch of bark, and smoky flavor throughout the meat.
I hear you Eupher, what I meant was cooking it with an open top, not closed up. In the RSA, we burn wood that turns to coals (obviously), but we don't put a lid on it. We throw a piece of expanded metal over the coals, and prepare the meat like that.
Smoking the meat is a different story all together.... We also don't smoke the meat that often here, although I like making warthog sausages with cheese, and preparing them in a hot smoker. I've built a hot smoker just for that our of a 45Gal. drum, using charcoal as the heat source.
Did this quiite a whuile back, but here is the link again on "how to braai".
http://www.zggtr.org/index.php?action=dlattach;topic=18000.0;attach=26628