NOW we're cooking MY style! My old wood smoker (Big Red) has got more miles on it than the space shuttle, but it's done more venison, bison, squirrel, beef, etc. over or on the coals than any other two grills I've owned. I don't use those wussy smoker pellets or wood 'chips' either - fist-sized chunks of hickory, mesquite, or applewood are the only way to go. And flame-grilling veggies are the shiznit - try grilling a sweet onion, whole, skin and all, over smoking hickory wood. It is to die for. Corn roasted in the husk is out of this world, too.
