You know what? I thought of this too and then the obvious dawned on me.
A common, current trend amongst southern cuers, pit-masters (call em whatever you like) is to smoke with whole logs as oppose to chunks or chips. Aside from being a whole other technique to master, burning whole logs gives the meat a real heavy smoke flavor (again, technique dependent). I personally like this as oppose to a light smoke and have been doing it myself for 2.5 years now.
However, I've noticed that this trend hasn't really taken off here with as much popularity and it could be that a lot of these cue spots in the GTA are still using conservative amounts of chips.
I'd really like for Buster Rhino to weigh in on this because this could be an explanation why so many cue joints lack that "smokey" punch that we all look for.
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