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.
...Half a yard full of crap to cook on like everybody else...
Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer
Just a hungry hillbilly lookin for a dead critter to cook
Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: