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I think its easier to get a solid smoke flavor with a wood burner. Its also easier to over smoke your meat. I try to get as little smoke coming out of the stack as possible. I actually try for no smoke. If you have a small HOT fire it can be done. I never worry about lack of smoke flavor.
Check out the HG Smokehaus by HG Distributing. Vertical cabinet, Easy to use, 2500 square inches of grid. Stick-burner, lump, briquettes or mixture of any or all.