I've smoked a few joints..... of meat in my time.
I use my weber kettle braai - its called the minion method. You want a slow burning flame that will produce lots of smoke. I use a mixture of charcoal and wood chips, and light one end. It burns for 12 hours or so. Put a foil try with water in it underneath the meat.
Remind me to upload a photo of how to do it. To me, it produces the tastiest meat that you can have from a weber.
One more thing perhaps worth mentioning is the different kinds of meat that you would use for smoking. In any animal, the parts of the animal that does the most work (ie legs and shoulders) are the most flavourful but also the toughest. The parts that do little work, like the rump and spine, are less flavourful but more tender. Tough cuts of meat are tough because they contain collagen. If you just grill a piece of brisket like you would a steak, the collagen does not have time to dissolve, and you end up with something tougher than an old boot. Cook that brisket low and slow, and the collagen breaks down into gelatin, and the meat becomes moist, tender and flavourful. Also, cuts from the front of the animal, like pork shoulder, pork belly or beef brisket, are full of fat. If you cook them low and slow, a lot of the fat renders out, but enough is left over that the meat is still very tasty and moist. If you did this with rump, it would be very dry.
I dont know whether low and slow works for chicken - I suspect you would want a higher temperature to ensure it is cooked without it drying out. If you want to start doing this style of cooking, get a meat thermometer - it will make your life much easier, and reduce or eliminate the possibility of taking off meat before it is ready, and exposing yourself to dangerous pathogens. Anything you smoke needs to be cooked to at least 74 degrees C. For pork shoulder and beef brisket to be tender, they both need to be cooked to 85 degrees C or so.
