Guess my fancy gear just collects dust now, huh.

Honestly, I've had the opposite experience. Even with slow cooking, I still find a lot of those cuts end up with a weird texture, like it's tender but also kind of stringy and greasy. All that fat and connective tissue doesn't always break down the way people say it will. It just makes the whole dish feel heavy and leaves a film in your mouth. I've given up on them and just save for the better cuts, less hassle and way more enjoyable to eat. Do you ever get that, or does it always work perfectly for you?

Exactly! I see this at the grocery store all the time. Someone asks where the olives are, and like five other people who were just wandering the aisles hear it and follow the worker. @theascott has it right, the help just spreads out from one person being brave enough to ask.

At the Kansas City contest, they soaked hickory in cider once. It made a sweet smell, but the judges didn't score it higher. Do you really taste the juice, or just the wood?