Such a tangle of non-sequitirs I've never seen before.
Anyway, I'd rather have predictable, consistent, quality results because of - not in spite of - a purposeful approach rooted in experience and knowledge. That can certainly derive from trial and error, after about 20 years of regular cooking and experimentation, so failing that, I've opted to study up by reading and working with people who do this very well.
I think you'd find The Barbeque Bible by Steve Raichlein to be a fascinating, informative read, but then again, you seem to already know everything there is to know about grilling and cooking, so perhaps we'll wait for your own book on the subject. Or better yet, we can stop by your restaurant and sample your fare?
I do not have a restaurant and never have nor ever plan to do so........ Plus it is you who is making thing into what they are not ... never at any point in time have I ever made claims to be a "expert" like you do claim why my hats off to you... must be a god among your kind....
If you would take a little time and come down off that high and Mighty kingford throne you might just see what the point is.... oh here let me....
Not everyone is or ever will be a "great god of Barbeque" (deleted comments)
Oh my oh my You been at this 20 years and still have not figured it out yet?
Damn! you been cooking for 15 years longer than me....... (I'll hold the comments since for some reason I feel you misunderstand just what I am saying) it has to be the age diff. I have never read the "how to cook books for dummys" and never intend to I cook for my taste and it seems like a lot of folks like the results.
As for a book? hah! don't hold your breath old boy I suck at that skill.
And Question for you ...... How many Pig roast have you done? come on I mean a Real Hog not that little 20 lbs thing.....
And Yes we used fully seasoned Maple and Red oak along to some black cherry ..... Yup you read that right the black cherry was used as a starter wood cause it was availible for free and lots of it availible.
It took 3 days and 3 electric motors to do two hogs (one motor fried itself)
Also Worked (was not in charge of) however was the second in line cook on the Lodi - Bristol Mountain Ox Roast.
So yeah I do know how good hardwood cooking is but I am just like the other guy when I want to cook the meal out on the grill today and be sitting down to eat it in about 60 minutes from now or less sometimes....... and the best way to do that is to do it with a well setup Gas / wood grill.
And By the way man don't take it so personal None of it was ever ment to be that or an attack on you as u turned it to be at me but I really don't give a flying shit..............