We should probably identify what we cook with too.
I use a Kamado Joe. I wanted a Big Green Egg but you cant get them in WA anymore and managed to negotiate a great deal on it compared to the other options of Primo etc...
I first started smoking on a home made ugly drum smoker. it was a 40l oil drum. I fabricated (stole an electric steamer insert from mums) charcoal box. It had holes in it already so i put some nuts and bolts in it to make a stand. From there i bought a wok from the Asian supermarket for super cheap, sprayed everything with kettle paint and began learning. Add two cheapo cake stands and i had two shelves.
Took me about three years before i thought about upgrading, but as manticle intimated, temp control begin to play an important part in smoking meat.
One of the better tips i picked up was to wash the meat, dry it, then rub it with mustard, then apply your dry rub. The mustard really helps the smoke flavour penetrate the meat and you get rosy smoke rings in the meat too. My favourite thing to cook is pulled pork, using pork forequarter and my house rub. Once the pork is pulled i mix in a bit of home made kansas city bbq sauce and either have it on a bed of cheese and home made bacon mash or in a bun with some spinach. It also goes well with orange soda bbq sauce too.
Tomorrow I have 4 pork hocks and a few sausages to smoke for the family. Ill give an update on the result if anyone is interested.