I usually use 50/50 ground beef/breakfast sausage and 5-6 pieces of thick cut bacon (crumbled)
Saute my onions, peppers, carrots in the bacon grease.
My latest tweak is adding lots of smoked paprika imported from Hungary, puts it over the top.
Have gotten the itch to get back into smoking. Sold my my old school, heavy gauge New Braunfels offset a few years ago and have regretted it.
Decided to build a UDS and go a bit against the grain and go as cheap as I can.
Once used 55 gal drum that will need burn off...etc. $10. 16" Dodge...