For my birthday back in December, I got a new cooking gadget from my father-in-law (thanks Terry).
It's an "indoor BBQ pit". Hmmm. Unsafe, you might think. Can't possibly work, you might assert. Actually, it's pretty cool.
True, you won't get any smoke flavor, but there are creative ways around that. My personal favorite is Spanish smoked paprika, or some chipotle chilies in the sauce. The thing is basically a big crock pot, with some racks that fit inside to either hold ribs upright, or hold a roast, a chicken, or a brisket off the bottom. I've done ribs, pork roast, and brisket in it so far, with (I think) pretty decent results. It's supposed to hold two whole chickens, but I haven't tried that yet.
The ceramic liner comes out, and is dishwasher safe, although my one gripe with the whole setup so far is that slow-cooked barbeque sauce is nearly impossible to chisel off the interior of the "pit". Long soaking and serious scrubbing are required, but it's still fun to use.