Ok let’s talk about what really matters in life, how do you like to cook your meat? Directly over fire or low and slow with smoke and heat. I grew up in AZ so didn’t understand the difference between grilling and BBQ, for me anything cooked over fire was BBQ. Was not till I spent a healthy amount of time in North Carolina that I learned the difference. Today I am all about the BBQ, old school drum grill with a side firebox for the wood. Hickory, Mesquite, Cherry and Apple are the woods I use depending on the meat. I am 100% dry rub, no sauce on my BBQ you can add that later to your taste. If it’s thanksgiving, I am doing a smoked turkey, for any other holiday it’s Chef’s Choice which means your getting brisket. For feeding the family any other time it could be salmon, it could be chicken, it could be lamb, not going to joke lamb has become one of my favorites to smoke lean, tender, fast and delicious.
I have mostly all Juniper around me, so that is what I use. The older the better. I cook on a large Weber kettle grill with push button propane to light it.
Don’t laugh but I use a Traeger. Just finished a prime rib for lunch today. Trying to empty the freezer for the side of beef we are picking up tomorrow.
Would never laugh at a Traeger meat taste just fine off of them.
I loved my charcoal grill with side box that gave me the option to grill or smoke, but when it finally got rusted out beyond my wife’s approval, we replaced it with a Stainless Steel Blaze propane model. I didn’t think I would like it after years of charcoal, but I’ll say I don’t think I miss the charcoal any more. The only risk is it is hooked up to a 250 gallon tank, so that economical meal could turn into a $500 mistake if I forget to turn it off 
I have both a smoker and a charcoal grill some thing just need to be done on the grill like hamburgers and hot dogs so my wife says. Happy wife happy life 
I use a Big Green Egg and I stay away from mesquite for the most part I go low and slow for pork and beef. I have done turkeys and chicken as well usually spatchcock for both for a more consistent cook. The real game changer was a wireless thermometer .. and TRUTH I do not use sauce , if I bring in Q with sauce on it my children will ask what I messed up cause thats all sauce is a cover up 
the meat should stand on its own
Yeah, the wireless themometer is probably the best investment i have ever made.
Welcome to the community, I knew something smelled real good in the air, must be coming from that Big Green Egg! 
I have a gas grill, a barrel smoker, and a “picnic grill”. Each has its place and its use.
I’m mostly low-and-slow for BBQ, with moderate smoke levels. Aside from the traditional meats I sometimes roast vegetables, either in pieces or whole depending on the recipe.
Back in the day I only hade a ‘smoking chamber’ that I cobbled together from bits and bobs of scrap metal. It was no good for actually cooking anything. What I would do is slow cook a pork shoulder in the oven or crock pot until it was nice and tender, shred it, then spread out the meat on sheet pans. Into the smoke chamber it went so every shred got a light coating of smoke. Quite a treat back when we were poor.
In my home state, what, in the South, is called grilling, we called BBQ. I learned the difference, vernacular, right quick. I use smoke all the time. When grilling my steaks, I love cherry wood with some hickory. When BBqing, which means slow and low (long time, indirect heat), I have BBq’d pork loins, turkeys, chickens, hams, lamb, and corned beef, using a mixture of wood. I also love grilled veggies. I literally use my grill all year, and it is my primary cooking platform for everything, including pizza.
I have a gas grill - natural gas line on my back deck, and use a smoker box with locally sourced wood - my back yard - for the cherry and Maple that I use. Cherry is always part of my smoke. Lighter meats, pork and chicken get maple and cherry smoke. When I BBQ, I use all of those - cherry, maple and hickory - and go through quite a bit over the hours it takes.
[edit] I love the taste of smoked, grilled food. I have even grilled cheese on my grill - Halloumi. It is quite good. It is from Cyprus and it is made from goat and sheep’s milk.
Dry rub has been the best way to go with smoking any of the meats that I have done. I wrap the meat in butchers’ paper when it gets to 190 degrees then I lets it cook till 204 degrees before I pull it off the heat and let it rest.
I was talking about this stuff last night at work.
What is the final outcome of your meat that you want?
Do you want moist and fall apart to the touch or fall apart by the bite?
The most fun smoke I have done was making a smoked ham put of a bears hind quarter. I did brine cure it with black currents, sea salt and pepper. I let that brine for seven days then dried it for two days before I smoked it with Mesquite.
I want to do alligator next with Pecan wood.
I’m avid outdoor cooker, from charcoal to flat top, just in last few months past my barrel smoker on to friend , the wood maintenance just took to much. Now I use a trager or Egg depending on the meat. Known to smoke everything from vegetables to meatloaf.
I never got into smoking. Weber charcoal for me. In a power outage after the remnants of a hurricane years ago, we started sticky buns on the Weber. The baker in the house (not me, not my house, but I was grilling) insisted on finishing them in the oven when the power came back on. Ironically, he tripped carrying them in the house. So I ended up cleaning his carpet. 
I will need to ask my chefs what they are using this year, last year it was Traegers for pizza, pies, cookies, and brisket. My brother created his own ‘mop’.
There you go! I have smoked meatloaf, meatballs, and even cabbage for making a sweet-and-sour slaw.
You all want a real treat, smoke your wings with your favorite dry rub, then quickly flash fry them in hot oil and toss them with your wing sauce of choice. I cannot eat hot wings any other way now.
Gas grill for burgers, steaks, chicken thighs and chops. Masterbuilt electric with wood chips (mostly hickory) for pork butts/ribs and turkey breasts. Pittboss pellet for whole chicken/turkey or brisket with added smoke from smoke tubes (hickory).
Not a fan of smoked fish as I just like the flavor of fish simply cooked. I am however curious about cheese…
Don’t care what the method is called as long as it tastes good going down!
Tri-tip, dry rubbed with Pappy’s and cooked over coals from grape stumps, about 20 minutes on each side.
Reverse sear filets.
Boneless beef short ribs.
Burgers
Hot links.
Shish Kebabs.
It’s all good!
Wait are you putting Pappy’s on your meat or drinking it? Hopefully you are drinking that Bourbon and not wasting it on meat.