Ok, I've had my beer and have enough courage to enter the fray.
I'm combining Mdboatbum
and Bludawgs ideas.
You've got the tripod set over the burned down embers of oak, hickory or cherry, meat on the grill grate. Wrap the tripod in aluminum foil (maybe double wrap), from just below the meat, up to the top, leaving a hole in the middle of the tee-pee for exhaust.
I think you've got a smoker.