Good evening, I am Stew, a smoker from Massachusetts and have been smoking meals for a couple of years. Several years ago, I bought a Master Forge, 2 door, propane smoker from Lowes and haven't looked back. Two buddies at work each have the same smoker, so we have often swapped recipes and mods.
So far, I've done great pulled pork using a combination of techniques from Meathead (http://www.amazingribs.com) and Steven Raichlen's, Elizabeth Karmel's North Carolina-style recipe. There is a farm about a mile away from us that has its own butcher shop. There is nothing like a fresh, 6 lb, bone-in Boston Butt for smoking to a pulled pork finish.
My other smoking experiece has been baby backs, beef spare ribs, a failed attempt at beef brisket, a great smoked turkey and last night's dinner, a Tennesse boneless pork loin roast that was smoked for 1.5 hours and then finished on the grill for final 15 minutes. I think that the use of Jack Daniels in the marinade was a big help.
Modifications made to my smoker so far include - adding a plywood base to the legs so that I can use a two wheeler to move the smoker around the cellar, deck and yard, a replacement front thermometer, and a needle valve in-line with the propane hose - Oh yeah! and my selection of wood chips/chunks for smoking.
I will be glad to help where I can and post to the appropriate forums - Master Forge, Recipes, and Techniques.