Ok, here's my offset smoking setup:
Heat source and foil-wrapped, soaked, Hickory chips on the right-hand side (right next to the air intake). I took off two of the cast iron grates so that I could feed the fire easily. On the left-hand side, you'll see the two remaining grates, the pork butt, with a drip pan underneath. You'll also notice the exhaust will be over the pork when the lid is shut.
Here's the finished product:
And it smells heavenly! The smoke ring isn't as big as I'd like. That's mainly because I only smoked it for 4 hours, then wrapped it in plastic, then in foil, and put the pork in a 250°F for 3 hours. I do this mainly as a compromise between several things, mainly that PeppA and her family can't handle a heavy smoke flavor, and I have other things to do besides tend a fire all day (like take the kids to a lake).
It doesn't really show up in the picture, but I managed to get about a pint of really dark liquid that came out of the plastic when I opened it. This is a smoky, dark, pork gelatin, that rendered out as the connective tissues broke down. I've saved this. I want to make a Posole with the smoked pork, and I may use a little bit of the gelatin. If I don't use the gelatin in the soup, I'll just freeze it for later use