Originally posted by bassrocker4u2
the absence of the ring, is proof that only white smoke is flavoring the wood(cancerous). the clear smoke is where the nitrates are. that is the essence of the wood...
Since this is in the Pros forum and these people are serving to the public, think more detail is needed. And you did say you wanted to learn and share, me too.
Care to state the basis for that? By your statement, you're saying that electrics smoke with only cancerous smoke. How silly and potentially libelous statement to make.
And then of course you're saying anyone with a stickburner burning wood (not coals)is causing cancer.
Let's see some basis for that statement.
I've been studying smoke for many years and even talked to a few researchers and that statement is a new one. Yeah, some tree huggers in California have had wood labeled as "cancer causing" but they haven't provided scientific proof, they just got wood labeled as such.
Also, the smoke is "stale". Huh? The air in any smoker is moving constantly by aircurrents and convection, even an electric. That's why there are vent holes. And wood can get old and give a "stale" taste, but it's because the wood is old, not that it doesn't circulate in a smoker.
As for cooking on gas, depends is it natural or propane? Me, gas gives food a "taste" that I find in restaurants. When I ask them what they're cooking on, it's gas.
All smokers have their points/counter points. Heck there are plenty of people out there that think true bbq is about cooking over a pit you dug in the ground and anything else just ain't right.
Plenty of smokers to go around. You want an opinion of a smoker, I'll post on it if I've used it, but I don't offen an opinion on one I haven't used. Wouldn't make me much of a resource.