For the most part not being able to use my barrel smoker at home is a major PITA. It's out at my parent's house and I can use it whenever I want, but smoking meat is ordinarily a long, slow business and I'm not good at sitting around and chatting for 8 hours - even with my parents. I'm happier smoking meat with a couple of computers and a project to focus on.

But the barrel smoker is best used for big stuff like pork shoulders and ribs, beef brisket, and whole salmon. It's a PITA itself when I want to smoke a single salmon steak or a a chicken breast. That's when I turn to my stove-top smoker.
(Larger image) Serves 2.