Most incredibly delicious smoked pork

"Saturday night I went to a place in Phoenix, Arizona called Richardson's (16th Street and Bethany Home Road -- famed for New Mexico cuisine) -- I had the pork in red chile with rice and beans ($12.00 for the plate -- more than I could eat). It was slow smoked pork (pecan wood) with an extremely intense pecan smoke flavor without that classic over-smoked, sooty, "creosotey" flavor that you normally find with oversmoked meats -- not to mention the unbelievable chili (very very thick) sauce it was in. This was absolutely the best bbq'd pork I've ever eaten ever (I cannot come close to putting into words just how amazingly good this was)."

"My companion and I got into a fight (friendly disagreement, actually) as to how the pork was cooked -- I said slow smoked -- my companion thought it was grilled (everything they cook there from grilled to slow smoked is done over a pecan wood (logs) fire) -- so I asked and they showed me a small, square stainless steel box (I would guess it was 24' x 24' x maybe 3' tall) with what looked to be a 5" diameter stack sticking out the top about 12" aimed towards what I assumed to be a vent hood. "We cook it in here overnight," is what I was told -- obviously slow smoked. My question is: How do they do this extremely intense and incredibly (and I mean incredibly) delicious smokey flavor without over smoking? Anyone know? (The recipe for the chili would be a great bonus if anyone has it)."

"Normally I don't like anything wtih a heavy smoked flavor (just a hint of smoke is my preference) as my palate is very sensitive to over smoking but this was incredible. I would love to know how they pulled this off. Anyone?"