Hi guys,
I definitely can taste the difference between something cooked over charcoal/lump/wood than gas, and even electric. I don't know if it is my tastebuds, but I'm pretty sure that in a blind taste test I would be able to tell.
As for the use of electric smokers, etc. I feel that if you can produce food that tastes good to you with one of these, and prefer this method, then by all means you are free to do so. That's what makes this country great, freedom of choice.
Is it barbeque? IMHO no. I believe that to have barbeque, you must have meat cooked at a low temp, for a long period of time over a live fire fueled by either wood or charcoal. At least that is the traditional form of barbeque. I am not a traditionalist in any sense of the word. I like good tasting food. I love tending a charcoal fire, I love the smell of the smoke, I love the inexact science and challenge of the what the fuel, meat,the seasonings, the elements etc provide, and trying to put it together to produce a perfect meal. That is why I love this site, because so many here share the same love for the process, and not only the results.
Barbeque has always been as much about the process as it has been about the results. While the original thread was bout telling the difference in taste, it is as much about honoring the process of what makes a great cook. I believe that most who consistently go through this process can tell if the food which they are eating has been cooked over natural fuels or not.