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My suggestion is to get a green egg, or green egg replica. I have the Kamado Vision sold at Home Depot and good god, does that thing cook some meat. I have smoked pork shoulders that could win competitions, and the steaks are restaurant quality.
If you cant get that, I suggest using wood charcoal and sprinkling the wood chip directly on the wood. If you go with the snake method, I only do half the circle since the smoke can only go so far in the meat. The rest is low and slow time. I also have a bluetooth thermometer so I can measure the grill temp and meat temp.
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