To smoke meat that has to be cooked at the same time, I just use my BBQ.
On one side I put lots of charcoal briquets. When they are hot, I place on top, wet and dry mixed wood chips wrapped in double tin foil with holes in it.
On the other side of the BBQ on the top rack I put frozen, or really cold meat, and a drip pan below.
When the meat is cooked through, it looks like ham inside and tastes great. I usually completely fill the one side of the BBQ with frozen roasts, sausage, and pork backs and take each out as they are cooked. Sometimes I smoke jalapeno peppers above the meat.