txsmkmstr
is one Smokin' Farker
Something else to consider is that when you've been tending the fire all day your palate tends to get overwhelmed by smoke. This leads to the pitmaster often not being able to taste smoke flavor on the meat...until they have leftovers the next day, and the smoke flavor comes through full force. I often do a long 6+ hour hold of the meat when I'm finished cooking it, and will change my clothes, shower, and take a nap. When I wake up my palate is usually refreshed, and the meat tastes quite smokey when I eat it for dinner.
Yup.... This is totally on point - no pun intended.