I just obtained a Masterbuilt SS 30". I am really looking forward to this new smoker for its ability to make the whole smokin' operation much simpler than with my old Brinkman Smoke N Pit. When looking at tips on using my new smoker I see lots of people like the A-Maze-N smoker. Thus, it seems apparent that many people are looking to produce smoke for their entire cooking period. This struck me as somewhat odd, because I was always taught to watch out for over-smoking and that smoke really doesn't have much in the way of positive benefits after the first couple of hours for most meats. With my old briq and stick I would run smoke for just the first couple hours and then use just briquetts to finish. Quite simply, I thought that once a rind forms smoke just isn't going to penetrate much more, but you can build up a bitter/ashy taste if you keep pushing the smoke. Anyhow, I am curious whether everyone using these electrics likes to keep the TBS running the whole time? Maybe that varies by meat? Maybe this would be interesting for others as well?