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DAE think the pellet crowd has it backwards on smoke flavor?
Last month at a backyard cook in Waco I watched a guy with a $900 pellet grill brag about his 'clean smoke' while my $60 drum turned out better bark with plain lump charcoal. I get the convenience thing, but every pellet cook I have tasted comes out flat, more like oven ribs with a hint of smoke than real barbecue. Am I wrong here, or is the whole 'set it and forget it' pitch just selling people on barbecue that tastes like nothing?
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