You can get extremely edible results, which is good enough for me. The smoke-ring may be lacking from a competition grade result, but the flavour will be fine.
Presume you have a big-enough BBQ to have at least two burners. Only use the burner the meat is not on. If you have any prevailing wind and are not completely sheltered, make the hot side the upwind side.
Either get a smoke-box, or do what I used to and use foil. Soak 1/3 to 1/2 your wood chips in water to slow them down. Foil worked just fine for me, made a pouch, put in the chips and poked the up-flat-side with a knife to make smoke holes.
If you have a larger BBQ, consider adding in bricks or stones (no river stone!) to help maintain even heat. By having less air and more thermal mass, you will do better.
Let me meat come to room temperature before you put it on. Also no need to smoke right away, as the meat will not take it until it heats up further in the BBQ.
Happy Eating
Rust, or iron oxide, is not poisonous, unless consumed in large amounts. Thus it is relatively safe to grill on your barbeque.
What about the people who get cut by rusty nails and get lockjaw? That's not due to the rust, but rather, due to the bacteria on the rust, which is called, Clostridium tetani, which is found in the soil, and presumably, the nails have had come in contact with the soil, and so actually contains some of these deadly bacteria, and so, when a wound is made by the sharp object, the sharp object(nail) will also infect the wound causing tetanus, or lockjaw.
Which is totally irrelevant to your grill, as I assume, it hasn't actually come in contact with the soil has it?
So, it's safe, relatively
Best Answer
When the grill has cooled completely (after dinner):
I take some kitchen paper or some newspaper and clean off as much as possible.
I use a wire brush with a scraper to brush the grill, and scrape off any bits that are stuck on.
I DO NOT re-oil, and the grill stays nice and greasy for the next usage.
Before the snow of winter rolls around, I take it all apart, clean the plates with a BBQ cleaning foam and water, and the cover that goes over the burners gets a good scraping, then I wash and clean the frame. This way, the grill will last years of good use.