This weekend I made BBQ pork ribs (made a traditional BBQ sauce) and Flannery beef ribs (smoked on day 1, then slow braised on day 2). My friend who is a great chef contributed some BBQ ribs and a bacon wrapped porchetta.
I need to buy a smoker. I setup my weber grills (basic round grill) with dual zones, one with a thing I built to hold wood/chips the second zone with a water bath (I put broth in it with water). It works well, but I have to open/close too often to maintain heat. I use a variety of wood, generally have on hand some hickory, apple, cherry and my favorite for grilling (and BBQ) pecan.
What type of smoker do you use? I think it's time for me to buy a proper smoker.