Does anyone know about REAL hickory smoking?

I want to know how to smoke ribs over hickory. I'm not interested in cooking it in the house first, or using charcoal. I'm talking about ribs that have been smoked in wet heat for about eight to 12 hours.



I have the ribs, some hickory chips, and a round barbeque thingy with a metal grill and an air vent.



I ate real hickory smoked ribs recently, in Arkansas, at a place that had a smokehouse in the back.



How can I approximate this with basic and simple equipment?Does anyone know about REAL hickory smoking?
We smoke a lot of meats. Some smokers have water pans, others do not. We do not use a water pan any longer since we started smoking meats this way. Put your hickory chips in a foil pack, puncture with an ice pick to create subtle hickory smoke flavor. If what you have is, in fact, a smoker, build a slow fire, place your ribs on the grill and place the foil packet in the coals. Too much wood smoke can make the meat taste bitter. Smoke the ribs for about an hour. Then, remove from the smoker, put into a pan, cover with foil and cook in your oven for about 4 hours on 325 degrees. You can continue to cook the ribs in the smoker, but do not add hickory as you want to taste a subtle smoky flavor, not bitterness. You can do this with pork shoulder roast, beef brisket, tenderloin. Good Luck!Does anyone know about REAL hickory smoking?
Soak your hickory chips in water for several hours then place them on the charcoal, add a pan of water on top the grill and leave the lid down till they're done- you may have to use quit a bit of charcoal and make sure you keep water in the pan-good luck!
Linda's answer will work-but if you have $25 you can buy a Brinkman smoker at Walmart and smoke anything your heart desires.