Indeed. When I first got into smoking years ago, I spent every waking hour thinking about how to improve and streamline the effort. I'm one of those guys whom likes to stand in the smoke, drink beer and grunt while poking at the fire. I genuinely love to BBQ. My BIL built my drum smoker for me as a prototype for a side hustle he was putting together making smokers when he first finished welding school. It's very rudimentary but I figured it out over the first summer that I had it. His brother helped me get started on the cooking part of it and gave me a ton of great tips along the way. He is also the source for most of my wood as he seems to have an endless supply of apple (I get my Hickory from another guy I know). I honestly don't use that smoker much anymore as it's kind of a bitch to get to the fire if I need to. My BIL has really honed his craft over the years and is building some really, really nice smokers. I'm thinking of buying one but the one, big drawback is that they're all based on 55 gallon drums and they don't hold that heat when its cold out. The seams are good but not great so that tends to add a bit of challenge when attempting to maintain a uniform temp., as well.
Now? I mostly smoke on my Weber kettle using the snake
method since its usually just me and Ms. King. I've done butts, pork ribs, pork belly, Flintstone rib plates, whole chickens and the last two years, I've spatchcocked and smoked whole turkeys. I'd really like to have a nice stick-burner one of these days, though.