Damn, i'm coming to your house for 4th of july cookout ken!
I got real into smoked BBQ down in texas... rebuilt a shitty new braunfels smoker, cut it all apart and rewelded it so it would work good. Made myself some damn good smoked meats.
My next project is going to be building an honest-to-goodness 'pit' at the farm using cinder blocks, firebrick, etc. like the real texans use. Should have better temp stability in the winter up here.
Out of all the smoked bbq i've eaten, the Lockhart TX style is my favorite (popular in austin) Blacks and Kreuz etc. Oak (post or live oak down there, probably red oak harvested on my property up here) 180-250 degree temp. Some salt, pepper, i cheat and put paprika and chili on my ribs to cut the greasyness. Poke a fire and drink beer all day... tough to beat it.