Yes, I have a wonderful 4 shelf gas smoker, and a friend with an orchard who brings me apple logs. Every once in a while, I sit with a hatchet and log and make chips. (It's therapy.)
Rub up a shoulder the night before, then throw it on at about 6AM. Refill the water tray and chip tray every couple of hours. By 5PM you have some fine pulled pork.
(no way W ever gets the smoker)
Sounds glorious! I have a cheapie Brinkman vertical Wal-Mart special that the fetching Mrs. Starsky bought me for Fathers Day a few years ago. I had to do a bunch of mods to it just to make it even WORK well, but I do have it down to a science now, albeit a very high-maintenance one. I pretty much just do ribs and wings in there, as longer smokes -- shoulder for pulled pork or a beef brisket -- would take 6-12 hours and more TLC than even I would care to give it.
I just do ribs doing the ol' "3-2-1" method . . . 3 hours in the smoker, 2 hours foiled in the oven, and 1 hour (more like 20 minutes, actually) back on my gas grill to crisp 'em up and bbq sauce 'em at the end. I do apply the rub the night before and let 'em marinate in the fridge, tho.
