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I agree, Smokers are HUGE, here in Florida!

And, why not ? 

Smoking Meat makes it taste awesome IMHO, and it is fun and easy to do. 

We mainly use Oak Wood here, but sometimes we get the wood from Orange Trees, and a mixture of Oak and Orange Wood gives some different flavors, to the meats.

The "secret" to smoking is to take your time, and cook the Ribs "low and slow".  This is why if your smoker does not have a thermometer on it,  you need to get one! 

They use Mesquite Wood in Texas, and Alder up in Seattle. Up north, Maple is used. Each wood has it's own flavor, and they can be combined, just like roof cleaning surfactants, for different taste variations!

Metal Trays of water, or even apple juice, can be placed in the Smoker, for additional moisture.

The Ribs and Meat can be rubbed, basted, or marinated, or just slapped into the smoker the way they are, with sauce added later.