Takes some convincing of some folks that when they bits into the meat and there's pinky-colouration just under the skin that his is smoke penetration and NOT underdone meat 
Makes me laugh, I use a Weber kettle (can't get to the Ugly Drum Smoker, it's buried behind pallets waiting for me to have sufficient time off work to turn them into a double-composter) and almost always indirect cook i.e. coals to one side of the meat and let it smoke and cook. Everyone who comes expects the usual flames and burnt offerings and there's me sat with a brew chatting to them all
