Other than food safety, there are no "rules" nor "consensus" or any "right" or "only" way to cook BBQ.
That is what makes it so great and fun to do!
As long as a lot of money is not involved, I love to try new techniques, flavors, and variations.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.