I just use my 22.5 charcoal Weber grill for all my smoking. I have thought about buying a smoker and I might one day but I can do it all on my current set up. I just bank the coals(or lump coal) to one side. I put the wood chips in a tin foil wrap and set right on the edge of the coals. I put a oven temp guide right on the grates. When I put the top on the grill I make sure that the vent is over the meat. Cooking indirectly obviously. That way the smoke is drawn across whatever you are cooking. I have done a whole chicken with a rub and baby back ribs. Add coal as needed as temp begins to drop at some point. I try to keep it between 210 and 225.