Here is a great website with a lot of very good and useful advice.http://www.amazingribs.com/tips_and_technique/index.html
If you are looking for an inexpensive but decent smoker, look into a Master Forge Double Door Propane Gas Smoker...Lowes carries them for around $150.00 Inexpensive smokers do have their downfalls...primarily the leaking of smoke and temp control. I have a couple of different smokers, including the Master Forge, and I find myself using this one the most. 2 things I did to improve the effectiveness was to seal the door, I used a food and heat safe silicone called Rutland RTV. I put a large bead around the door to help with sealing. I then drilled 2 small holes in the side so I could insert digital thermometer probes...one goes into the meat and the other is used to regulate the smoking temp. Do not trust the bi-metal thermometers that are attached to the door...they usually vary in temp by 20-30 degrees...not good.
Personally I like propane/water smokers as they are easier to maintain the cooking temp...this is the key to a good smoke. Some people prefer charcoal smokers, but it really comes down to preference. IMO there is no difference in the taste of the smoked meat since both use woods as the flavoring.
Also do not use massive amounts of smoke...the key is to add a small amount of smoke to enhance the flavor not overpower it. Typically about 4oz of wood to start and add 2oz every 30 minutes or so. Stop smoking when your meat temp reaches 140. Meat does not absorb smoke after reaching 140 degrees.
Don't get frustrated when you first start. It takes some practice before you will become good at it. Once you get into it, you will probably find yourself trying all different types of meats, but brisket and pork are rockin' And try different types of wood. My personal favorites are apple and pecan.
Aqua
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