Anything will work if it's got a lid and enough volume to accommodate your fire and keep your meat at least six inches from the heat. Hibachis and similar fire-based outdoor cookers can't do real barbecue and are not pits. They're grills, and perfectly fine for grilling, but don't get the two things confused. The Meat Real barbecue means meat. I like pork butt or rolled shoulders for Carolina-style pulled pork, but my brother in Houston has opened my eyes to brisket.
Whole chickens are good, too.
And there are always ribs. Rub the meat with a spice mixture. Put the meat in a large bowl, pour on the rub, and massage. It's real wood charcoal, burned in ricks in Louisiana and sold in 40-pound bags. Try to find something similar, but if you can't, regular charcoal briquets will do.