It is well known in the BBQ world that not all smoke is good smoke. In fact, one of the secrets/talents a great pit master must have is the ability to manage a fire to minimize or eliminate the plume of white smoke - that’s the stuff that tastes like ashes. The thin blue smoke from a properly tended hardwood fire is more flavorful and contains fewer carcinogens - it’s a big key to great Q.

It’d be a huge advancement to casual/home BBQ if these filters have a similar effect- although I’m sure many popular styles of smoker would need to be completely redesigned to support the addition of a filter...