I went to smoke some ribs today and needed to buy more competition charcoal briquettes. I could not find them - only the original blue bag briquettes. OMG! What a smell they put off. Is this smell safe to eat? I used to use the blue ones, years ago with my grill, but with the grill I would let them all turn white before using. With my WSM I do not wait until they are all white... Additionally, I saw Hickory briquettes for sale at the store. Do you know anything about this type of briquette? Do they actually add a Hickory flavor to the meat? Sometimes I actually use Hickory with my charcoal briquettes. Would using these Hickory briquettes make it so I wouldn't have to add wood? Thanks!