I have been thinking about smoking meat for some time. I currently am making due with a gas grill and wood packets for a smoke source. My first effort was a couple of pork chops. They turned out okay, but I din't use any temperature controls, or moisture My smoke sources was mesquite chips in a perforated foil pouch and my standard grilling rub. The flavor was good, but they were over "cooked" and dry. It was enough to get me hooked.