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I'm a big fan of good cole slaw. I actually use Paula Deen's recipe. Just so refreshing to cut the fat of the pork. Also the contrast of the soft pork and crunchy cabbage. It's traditional for a reason!
+1 on what @johnnyp said. The good smoke is the thin blue smoke. You are just off on what you are thinking as "good smoke" or a clean fire. You just have to realign your definitions in your mind. When you can barely see the smoke, you'll find it has the best aroma.