Originally Posted By: DWallach
I've also considered purchasing a dedicated smoker of some kind, but doing that properly is a labor of love. Like 24+ hours of love. And I only need to drive ten minutes to a wide selection of restaurants who have that love... for sale.

I usually grill using indirect heat and at a slower pace also. It usually pisses my friends off because it smells so good for so long before they can eat. That torture in itself is worth making them wait.

Smoking really isn't that labor intensive at all, if you have the right equipment. I usually throw the longer cooking things (like pork butts or large brisket/turkey) in the smoker over night and let them go for 10+ hours without checking on them. After that it is more checking on the coals to make sure there are still enough, checking on the smoke ring, and checking on the water level.