Well, I was always a fan of the Texas bbq grills - you probably know what I'm talking about, really simple affairs, essentially 55 gal drums cut in half, side smoker, chimney. Thick, substantial grates. Could do low and slow very well. That said, I also had a cabinet smoker, in which I did all my hot smoking charcuterie (game sausages, etc.). I have a dedicated cold smoker, too - all stainless, $$$, but a beautiful little thing. For my money, I love (and miss) the Texas grill.