At my hunting camp we still cook " old school" the same as has been done since the 1950's
We have a 36 in X 24 in homemade barrel cooker made from 1/4 in steel pipe.
Fire is in a basket on one end & meat on the other.
Grill has 3 adjustments, fuel door cracked ( warm weather ) open 1/2 in, ( winter cooks) open for high heat.
The cooker will go at max 3 hours without adding fuel.
We put a thermometer on the meat side about 3 years ago! Drilling a 7/8 in mounting hole in 1/4 in steel without the right tools was a pain!
We've had a couple meat thermometers but they get lost.
Butts are done when the bone is loose.
Chicken done when leg twists
Brisket is done when Jerry say's ( he's the only one who will buy a brisket for this group)
We're older , it's rare for everyone, heck even half, to actually go hunting.
For safety's sake you can drink, but if you do you can't go hunting so most afternoons most of us sit around the cooker & every hour someone will add a mini log or some charcoal .
The food we turn out is good!
You don't have to be sophisticated in your cooking methods!
