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He worked as an executive in an unnamed industry

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Sources AmazingRibs Science of Wood, Smoke, and Combustion (clean combustion, particle size, startup guidance) FireBoard Labs How the Color of Smoke Affects Flavor (blue/white/gray cues, pellet notes) FoodFireFriends Thin Blue Smoke: What It Is and How to Get It (hot zone guidance, practical fire management) Traeger Support Smoke Science (pellet startup plume and clean burn expectations) Big Green Egg How to Manipulate Smoke and Its Impact (manufacturer guidance on managing smoke quality) Smoked BBQ Source The Science of Smoke (lignin syringol & guaiacol explanation) HowToBBQRight How to Achieve Thin Blue Smoke (Malcom Reed on thin, aromatic smoke) Texas Monthly Avoiding Dirty Smoke (Daniel Vaughn on clean vs dirty smoke and flavor) Notes: Short pull-quotes remain in-line for context