Light organics burn off a set temperatures. The "fluid ruins your food" mantra is made by people who did not understand the chemsitry and do it wrong.
Like the rest of the things in smoking, if you know the techniques, it can be mastered.
That is why I said the way I use it. Let it get hot, don't cover it, keep the draft and dampers open and it no longer exists in the cooker. But the charcoal starter chimney is a great thing. Since I started setting it on my propane turkey cooker it is pretty fast.