"Pennyaline" wrote
> Steve Pope wrote:

> How quickly can YOU get a deep smoky result on a rare burger grilled
> directly over hot coals using cherry wood? And are you successful at
> getting the benefit of cherry smoke into extra spicy brats?

Please tell us where he claimed a DEEP smoke treatment. You have some idea
of what 'smoke' must be that isn't fitting what he or I do sometimes.