Used to have an insulated steel kamado, Weber performer, some other weber kettles, offset smoker, wood / charcoal spit, cold smoker and a gas BBQ. Used all sorts of wood and charcoal. Best results were with thick King Island "ox" beef ribs with 3/2/1 and 18 hours low and slow for a whole (circa 4-5kg) piece of chuck, both in the kamado. Or low n slow lamb shoulder with rosemary smoke. Or smoked cheddar. Or cedar plank salmon. I could go on...
Was fairly active on Smoke, Fire and Food and ABBQ forum back in the day, with regular catch ups here in Perth.
Then we had some health issues in the family come to a head a bit over 3 years ago - a combination of heart disease, stroke, cancer and alzheimers among various family members. Also lost my Dad at the same time as part of that, so it really hit home. In the aftermath, started doing some serious research into the link between meat / dairy consumption and all those issues, as well as the similarity in the carcinogens in tobacco smoke with those in wood smoke, as I often wondered about that.
The result was that we sold everything except for the kamado 3 years ago and the kamado only gets used now to cook other people's stuff when they come over for a social occassion. Funny thing is that after going "cold turkey", without the turkey, I haven't missed it at all... and there was no way I would have believed anyone at the time who said that would happen.
Really not trying to convert anyone with this story but it's my story - in case someone wants to do similar research on all this, this is a good place to start:
https://nutritionfacts.org/video/is-liquid-smoke-flavoring-carcinogenic/
And please don't let this post derail this thread as we would quickly get into banned territory on this forum and it's not something I want to debate here anyway. As you were...