Long time smoked meat cooker with the bullet type AKA Cajun Microwave smoker. Also have charcoal, propane and just got a electric smoker last Christmas. It is not just meat in your smoker. Cheese works but takes attention to keep temp right. I often toss in potatoes or onions and both smoke well. I am a big fan of smoked brats, bologna, chicken and often toss them in the smoker along with the ribs which are a favorite. Just watch internal temps as different products take different smoke times.
All the devices mentioned, are great cooking tools, depends on the situation or just work with the design you have. I have never smoked meat on the Weber style charcoal grill but see it done a lot on TV especially BBQ University on Public TV. This style grill should travel reasonably well and it does smoking and grilling.
I never smoked meat on a river trip, but on a layover day that bullet smoker or a Weber would make for some good eating for sure. Back in the times we spent many week end days at local lakes, I used my Cajun Microwave to smoke a turkey. Crank up the smoke on arrival and have cheap but tasty sandwiches later in the day. I would slice the turkey breast, shred the rest. Bring a supply of good BBQ sauce from home or a local BBQ joint and you have a great lake side treat.
The only cooking tip I have is low and slow and watch the temp. One thing I like about my Camp Chef propane smoker is the fact it is pretty easy to keep the temps constant (altho it does need checking / adjustments every so often). Smoking meat does take time so plan for it. For proper cooking, I use a meat thermometer as a check plus the tried and true other ways you learn over time.
One of my favorite river meals is pulled pork sandwiches or other smoked meat. Pulled pork travels well in a cooler and works on standard bread or Tortillas. Same for ribs, just toss on the grill to heat em up.