Actually the "majority" of smokers now adays dont actually smoke due to provincial and muninicipal regs not allowing business to use actual wood and use a spray system with liquid smoke is used during the cooking process. There was a lot of cheap commercial smokers that went on line a few years back just due to this reason.
I still use wood with a Southen Pride convection ⁴smoker I use as hands down you can beat the smoke.
Poaching after smoking is old school..
We do need more guys doing what we do tho.. Seem butchering and sausage making is a dying art form.