If you want to smoke meats, there is no need for a smoker. A Weber Kettle style grill works just fine (and uses less charcoal).

Make a small charcoal fire on one side of the grill. Add a few chunks of soked hickory/mesquite/apple wood. Place meat (pork/beef ribs, Italian sausage, pork loin, whole chickens, chicken leg quarters, whatever) on grill everywhere but over the the fire. Put a disposable aluminum drip pan under the meat with some wine, onion skins, and garlic skins in it. Turn the meat often, add wood chips and charcoal as necessary. If you want wet-style or KC style, begin basting meat with a good barbecue sauce to which you've added corn oil (or make your own) about halfway through the cooking process. If you want "dry style" make sure your smoking temperature is low and the your drip pan never dry, and put another pan of wine/skins/water directly over the fire.