5 Year Member
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.
I finally did my first smoke attempt this weekend using the snake method in your link. I did half a pork tenderloin with apple wood. It was delicious.