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21Dog
which converts my old Weber into a smoker. I've used it a couple of times when my son in law comes to visit. I just don't have the patience to do it very often.

No attachment, I control temps with vents to hover around 200-225 degrees and monitor the coals every 60-90 mins. you're right, it takes patience, but I enjoy it if I have the time......

I smoked chicken, sausage and some blooming onions last Sunday over coals with hickory and cherry wood chips.....

I used to smoke meats (pork shoulders, briskets, turkey) a lot, but I kind of got tired of the smokey flavor..... most of the time plain BBQ hits the spot for me....

BTW: I kept tree trimmings this year from my winter pruning of my plum and nectarine trees to use in the weber once the chips are fully seasoned.....