I have been spending this summer learning how to cook on a smoker. Purists have major issues with using a Smoke Hallow, Landman, or anything else gas related. As a novice, can you taste the difference and explain why that method is frowned upon? I recently spoke to an owner of a barbecue restaurant who is going away from using gas because he can't get any recognition from publications because he is not doing it the traditional way. Just curious.
