Hi Everybodies Day, and WELCOME to the board
I'm not sure as how you would get the smell of meat dripping's on hot coal's when doing NC style ( Eastern ,Lexington, or western style ) BBQ. The only way I've done, or had, NC style BBQ has been by Low & Slow inderect cooking and not done directly over coal's. But then again, I'm a transplanted Yankee so maybe some of the other folk's here may know another method. I imagine it could be done as long as the coal's were far enough below the meat to maintain a low temp.
As I said, I do mine using the indirect Low & Slow method, but I'm a big fan of the Lexington style Finishing / Table Sauces. ( I'm not sure if using them qualifies the way I do it as Lexington Style or not ). If you haven't seen it yet, here's a good link for a ton of BBQ Sauce recipes, including several for Lexington Style... WWW.JURASSICPORK.COM
Also, as Airfoils has eluded to, if you haven't done so yet, I would highly suggest you pick up a copy of Steven's How To Grill book... lot's of great info on both Direct and indirect grilling and smoking. Don't know if this has been of any help or not, but I'm sure someone here will be able to help you. Best of luck! TB2