i'm a cheapskate, and the only thing i splurge on is buying Kingsford charcoal (except for my "big toys", of course ). So i have a process i use when smoking meat for extended periods.
I always wrap anything i'm smoking in foil the last few hours--so my theory is: why waste good charcoal? If the meat is wrapped in foil then obviously the wood chunks/chips are not doing any good, much less the charcoal. So as soon as I wrap the meat in charcoal I transfer it to a prewarmed oven at 200-250 (whatever temp i've been smoking it at) and finish it off for the last few hours.
I'm sure if i ever broke down the math on this i wouldn't be saving much (if any) money, but does anyone else do this?