No, not smoking as in Cheech and Chong...
Using a smoker to cook meat, vegetables and even cheese is a great thing to do. My family recently purchased a larger smoker that we use frequently. We have done pork, chicken and fish thus far and are looking forward to beef soon.
Yes, Dusty's Dust goes VERY nicely on pork and chicken. Liberally apply Dusty's Dust to the meat before you prepare the smoker for use. Allow Dusty's Dust to marinate the meat while the smoker is being set up. Once the smoker is ready, place the meat into the smoker.
Be sure to cook the meat to the appropriate temperature using a digital thermometer.
Tips:
Get a good wireless thermometer to monitor the smoker and meat temperature at the same time. The Maverick ET732 is a good start. Thank you Jeff.
A good affordable entry level propane smoker is one way to get started. Try the Masterbuilt Double Door smoker for starters.
If you smoke in the dead of winter (which I do frequently), keeping the smoker at temperature can be challenging. Solution? Wrap the smoker in welding blankets to insulate the smoker. The blankets withstand nearly 1000 degrees and help keep the smoker at a steady temperature. I simply use bungee cords to keep the blankets on the smoker. Just be sure NOT to cover the smoker's vents.
Lastly, if you are just getting started with smokers, there is one website that is tough to beat: Jeff Phillips' Smoking-Meat.com. He sells a true rub recipe that arguably competes with mine. However, his is a rub only, not a general seasoning like mine. Additionally, his is very low on salt content, which mine is not. For those that are salt sensitive, Jeff's rub is a good alternative.