To me smoke is smoke if it has the right combustion. You can have a sooty smoke or a high heat smoke. Seems to me if the wood, what ever source that might be, chips, pellets, logs, sawdust is burning clean it should produce the same smoke look & flavor. Trig and Gray had a thing going 20 years ago where one cooked on pellets and one on the Jambo offset and all the comments I ever heard, including from Larry who took the class is there was no difference in smoke flavor!
