I have tried this, and IT WORKS GREAT!!
I've made three batches of pulled pork, each with all that great smokiness I wanted.
We just use a normal hot plate, like any college student would have in their dorm room, topped by a metal (not aluminum foil) pie plate. I set it on 2 when I'm using wood chips, and 3 with chunks. My favorite is hickory, but mesquite is also nice.
I would think that WalyWorld or similar store would have the hot plate. I think we got ours at Bed, Bath, & Beyond.
NARF! POIT! EGAD!