no.
Real smoker on real wood: 8 chunks of charcoal and a stick of apple lit on one end for smoke. I'll boost up the temp after the ribs and put on 16 skinless thighs .69 $/lb (skin removed and put back on after an hour to let the skin's fat melt, crisp, on chicken as a baste) for a few hours
One day I may pick one up to use chips/ chunks in. I hear a fence post makes a great DIY of this:
