I'm notorious for using the KISS principle. I do everything on my Weber Genesis Nat Gas grill with an aluminum pan and Traeger wood pellets. No need for a separate smoker.
St. Louis spare ribs in 2 hours at 300 (hood temp) with a single recharge of wood pellets. Chicken, either spatchcock or beer can, 1.5 hours. Beef roast somewhere in between depending on the size. Just be sure to use a reliable meat thermometer. I use Thermopop.
Shoot, I do more indirect cooking/smoking than I do grilling! My Weber is as well-seasoned as a cast iron skillet.
