On the other hand -
You go to your favorite barbeque joint, order up some smoky Q.
Did the pitmaster turn off the smoke at 140Â°? NO.
That meat you are eating most likely was put in the pit yesterday evening and SMOKED all night. The pit was fueled by a wood fire, wood that was not pre-burned
. No charcoal, no chunks. STICKS/SPLITS of wood burning, a live fire.
Now. What's the difference between the pit and your smoker when it comes to smoke????? Same smoke, same meat.
Lotta opinions, and opinions are like ________, everyone has one.
Just a thought. $.02