[ben parrish]

I am also a charcoal and wood fan. Propane gives off a tremendous amount of water vapor that tends to no allow the meat to soak in the smoke flavor. It also prevents meats from searing properly which allows the juices to continue to flow out. I forget now but the amount of water produced per pound of propane is amazing. Almost all BBQ joints that use propane (Sonny's BBQ) inject the meat with liquid smoke concoctions to give the smokey flavor and keep the meat moist.
Green oak or hickory kept from flaming up will give the best Bar-B-Q flavor. I worked for a BBQ joint in south Georgia during high school and college. This place had wonderful BBQ; voted best in GA for many years. Same pit master had been cooking for 40 plus years. 15x25' grill over a 10' deep pit. Closed it up around the sides, put on a gas mask, huge oak logs and a water hose to keep the flames down. They only used pork sholders (hams are too dry) cooked for no less than six hours. He started cooking at 5:00am and it was ready aroung 11:30. Mmm, mmm, mmm.
Another great way to do chicken is inside a tripled up brown paper bag. Use a medimum sized bag (3), pour 1/3 cup oil inside to coat the bag; this keeps the BBQ sauce from soaking into the bag and the bags from catching on fire. Add whole chicken, 1/2 cup or so of your favorite BBQ sauce and tie the end up with a string. Cook for two hours or so (oven is fine) and let rest for about 40 minutes. It will fall off the bone! Excellent for BBQ chicken sandwich's. Ribs, Turkey, goat, venison, etc. meat will also work. Easy and delicious.
Ben