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As far as "creosote", or whatever you want to call the liquids and solids you get from smoke, it seems to me that they condense out from smoke at ~300-400F, so any distance you put from a smoke generator to your cooking chamber (which is at ~250degF) should be enough to keep it away from your food
More than 3,000 teenagers start smoking every day in America
Adverse Effects of oral cannabidiol: an updated systematic review of randomized controlled trials (20202022)
(video) See Cheating as Failure - Brain imaging studies teach us that just one puff and up to half of brain dopamine pathway receptors become occupied by nicotine
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