Ok since no one else has posted here I'll start. Here are a few of the grilled and smoked foods I do the most.
Chicken breast with spicy seasoning split open and swiss cheese and bacon put inside and then glazed with a sweet and spicy bbq sauce.
Smoked briskit. I do a more spicy and thick crust. I do not wrap it I smoke it all the way because we prefer a nice strong mesquite smoke flavor and a thick crunchy seasoned bark. Thats a rack of ribs hiding behind the smoke on the shelf...
Good old chicken thighs. They are cheap and they are full of flavor. I use a dry seasoning to start then glaze with a bbq sauce about half way through cooking. Simple but one of my favorites. They are messy to eat like ribs and now i put on a pair of nitrile gloves before I start eating. Yeah looks funny but your hands are clean and not smelling like bbq sauce afterwards.
And the ribs. Dty seasoned overnight before hitting the smoker then glazed towards the end.
These were all done on my charcoal grill with the smoker box on the side. I also have a large smoker I will do several briskits in etc however it is propane and the quality isn't as good as the real fire and wood smoke but I can do larger amounts at once. In the grill I use oak logs, charcoal, mesquite charcoal, fresh mesquite and whatever scraps I have from the shop like cherry and oak etc.
My charcoal grill/ smoker is showing it's age and it has been modified a few times for more even cooking. It's time to work on designing a new one. I have some ideas on what I want but I haven't drawn it up yet. I'm far from an expert griller however I haven't had bbq anywhere else that I thought was better. So a few pics to make everyone hungry...