Can someone explain this sudden smoke issue? Continued

I thought this was actually better than the " my lump is better than yours" so I copied the last comment and started a new discussion hoping to keep it going. If there is no interest than I apologize. RRP said: Thanks all...but theory and opinions stated so far have just been that. Like Steven said very early on wouldn't it be nice to hear from a producer to tell us more? It just seems strange to me that after 14 years of happily using RO lump that this whole issue has become such a problem never noticed by others before. @RRP - A thought that hit my head on this today concerning the all of a suddenness. Just suppose with the popularaty of the ceramic cooker getting stronger and stronger that there are many people joining the BBQ clan that had never cooked on anything other than gas or briquettes. Their senses and taste buds are not where the old time bbqer's are in regards to smoke smell and flavor so certain brands seam stronger to them( my wife comes to mind here). The newer cooks are cooking more boutique style dishes and not so much stick burner style. There is no doubt in my head that some lumps have a more powerful smoke taste and sometimes even certain bags of what you consider to be your "go to" lump take longer to burn clean, I have experienced this with RW as well as RO. I think moisture during storage has something to do with that. IDK. For my style of cooking and my wife's taste buds I am sticking to RW but to each is own, it's only lump and the end result is all that matters. FWIW - I used to be a diehard ford guy too