Originally Posted by
cblaisd
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.
I have the Kettle and a monster with the offset firebox. I like the Kettle better for many reasons, including the less charcoal thing. It is easier to control, easier to clean up, heats faster, takes up less room, etc. However, when grilling for the whole block, the monster is the only way to go! One thing about the Kettle, if you can find them (got mine at Home Depot), get the rails to keep the coals against the sides. They let you pile the coals up better to keep them buring (less/no straglers lying off by them selves).
One thing I have been doing with my pork ribs is spraying them directly with apple juice throughout the cooking time up until about 45 minutes prior to when I think they will be done. This allows the crust to dry out if going for dry and leaves enough time to let the sauce dig in a little if going KC. I tend to like more sauce on the side than cooked into the meat.
Make your own rubs. I have found some I like in store/online, but who knows how long they have been sitting around? I buy fresh spices in quantity I know I can use in a few months. Plus, I can easily tweak them for personal tastes.