Smoking meat, electric or old school?

Smoking meat, electric or old school?

I love the flavor of smoked meat and have for most of my adult life spent countless hours tending a wood fired smoker. I’ve used everything from the old barrel shaped water smokers to homemade iron smokers mounted on a trailer that I pull behind my pickup. There is something special about the smell of hickory, pecan or mesquite wood smoke that gives meat a flavor that has fueled the increase in Barbeque restaurants the past couple decades.