I use a weber Summit charcoal, it has a heat diffuser plate which you use if you want to smoke meat. You want your smoker to run at around 285f/140C, this meat can tolerate a higher temp as the bones protect the meat. As you cook the meat will literally raise off the bones . Make sure you have a drip tray underneath them this will catch all the fat that will render down, save it, its liquid gold. I use it to make my roast spuds taste smokey and delicious.