Like many of you (or your husbands), we had, for awhile, one of those black "bullet" smokers. We cooked Boston butt, smoked salmon, chickens, and even smoked cheddar cheese (tough to do without melting the cheese, but totally delicious). When my husband and I renewed our vows on our tenth wedding anniversary, we smoked a turkey to serve at our "reception". It turned out great, but two tips - 1) Don't eat the skin! (too smoky!) 2) The meat will have a pinkish tinge when smoked( I was surprised by this when we sliced into it and was afraid it wasn't done!)
Also like most of you, we have used hickory chunks or chips, or mesquite to impart smoky flavor to whatever meat we were smoking. We have also saved and dried chunks of apple wood or pecan wood when we trimmed trees or lost limbs in our yard to use for a different, more delicate flavor. However, a technique that is lesser known and very versatile is tea smoking. While you can use a bullet smoker with this technique, you can also do it on any grill with a cover, and it adapts well to large cuts of meat like pork or whole chickens, pork tenderloins to chicken parts (boneless thighs are my favorite) and even salmon! The only meat I haven't tried is beef, and I think the flavor of tea smoke might be too understated for a meat like beef or lamb.