[Gnaws on Pigs]

I could never figure out why people are so anal about getting whitish smoke from wood and declaring how it hurts the food, but they'll shut food up in a barrel for hours with smoldering Kingsford charcoal briquettes that smell like burning diesel fuel-soaked plastic unless they're ashed over. I can't stand the taste of anything cooked over unashed briquettes-might as well use lighter fluid as that white, noxious-chemical smelling smoke that comes off of them until they turn white. Kinda like using old plastic milk jugs for fuel. I can't stand to be anywhere near a chimney of briquettes until they get all the nasty crap burned off of them, and I sure don't want my food to taste like that crap smells.