Haha yeah, I'm not a total noob! I used to churn out some pretty good stuff on my weber classic back in the states using the snake method, 2 tiers of cooking grills, and creative placement of water baths. The learning curve was more to do with keeping the wood fire both small and stable, which I've gotten pretty good at now. 😉
And yeah, I'm definitely getting more creative to work within budget and physical space constraints. My repertoire used to be brisket, pork butt, and ribs, but now I've expanded into chicken (holy crap my wings last week!!!) and sausage, to keep myself from spending too much money!