I have a single door 30" Masterbuilt Propane. It is my first smoker, and I love it. I got it at Sears for $170.00. I did not mod the wood tray as some others have done. With some woods like apple that seem to burn faster, I roll the chunk up in a piece of foil, leaving the ends slightly open. This keeps flare-ups to a minimum. Especially important when doing a salmon fillet.
I am in S. Florida. This time of year I can easily keep the temp between 210 and 225. In the summer I have to use it under a porch roof or large umbrella to keep the temp down. Also, filling it up with lots of food helps too.
I like having the ability to crank the heat up to finish chicken thighs and wings if I am too lazy, or weather does not permit me to finish them on the grill.
I did mod the water pan. The one it comes with is way too small. I took it out and stuck in a disposable 1/2 chafing dish pan. You just have to push the bottom in a little and it fits right in. It may not be the right thing to do as far as being green, but it sure makes clean up easier.
The installed therm in the door is even accurate on mine. I was using a Maverick ET-732, but the Q probe shorted and broke. I am on the back order list for a replacement. Just to be safe I still use an extra meat therm to monitor smoker temp.