This isn't really all that low and slow, but I've been loving it and so has the fam. It's REALLY hard to mess up.
Get some plain chicken drumsticks. I rub them down with a little EVOO, salt and pepper. Garlic powder if you like that. Try to get it under the skin when you can.
Light about 2/3 of a chimney until it's maybe half lit. Pile the coals off to one side, lid vent on the opposite side. Put a good size chunk of apple wood on the coals. Drop your probe on the cool side of the grate. Put the lid on, vent wide open. Start with your bottom vent maybe half open, adjust it as necessary. Try to catch the temps on the way up, anywhere between 320 and 375 worked ok for me.
Once you've got it to the right temp and there's some nice smoke coming out of your top vent, drop the drumsticks on the cool side. Make sure the vent is over the food. It should hold pretty steady on temps without much fiddling. I usually cook them for an hour or so, but check the meat temps if you like and pull them around 170 or wherever you like it best.
Quick, easy, and pretty much impossible to mess up even for a n00b like me.