Edited by woliszok - 7/28/14 at 10:50am
I have propane Dirt. Works really well for me. My chips sit on a turkey fryer inside the smokehouse itself. I am fortunate to have family with a fruit orchard and some other hardwoods. I have a pretty good supply of apple, cherry, pear, maple and hickory chips.
I do a ton of jerky too. Lots and lots of duck and goose jerky. Waterfowl hunting is my other sickness, so I make a lot of jerky from what I get hunting. My jerky racks are simple. Just strips of Sugar Maple with evenly spaced finish nail that are bent to a 45 degree angle and set inside the smoker. Here's a pic: