I've got a BUD smoker...55 gallon drum (Big Ugly Drum) that I made a few years ago. The lid is from a large Weber that I picked up when dropping off scrap steel. You can actually buy kits with all the needed parts to turn a drum into a smoker for under $100. I also have a Masterbuilt electric smoker that does well, too.

Lately, I've been using the electric smoker the most, due to the ease of use. Set the temp, add the chips, set the time, and walk away. I'll check the internal meat temp every couple of hours or so while I'm adding chips. It's so damned simple to use that it takes much of the work out of it. You don't have to babysit the smoker.

At the moment, I've got another 4 pork shoulders on. I take them to an internal temp of 203, then let them rest for a few hours before shredding it, repackaging in vacuum seal bags, and tossing them in the freezer. We do the same with Italian sausages...usually about 20 at a time, and repackage in 5 link packages. Just thaw them a bit, toss on the grill or in the cast iron pan on the stove, and enjoy. Good stuff.

As for the argument of what real BBQ is...it all depends on what you are willing to do and how you like your food. I'm not a BBQ snob by any means...so long as it's tasty.

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1987 560SL
85,000 miles