I got the 30" or so black smoker with stainless door from QVC ($200) Monday. I seasoned it yesterday morning and then smoked an 8# pork butt for 8 hours with apple chips. I only used 3 small handfuls, maybe 1/2 cup or a little less, for the first 3 hours and then just let the cooker do the rest. I started at 225 for the first 4 hours then bumped it up to 275 when it looked like it would not get done in time to eat it for diner. I also covered the water pan about the same time to try getting a crispier bark.
This is the first time I have actually used a smoker to smoke and not a charcoal grill with the meat on one side and coals on the other. It turned out almost perfect. The outside pulled perfect with a fork and just the very middle needed chopped because it would not pull. I think this was because it was such a large butt and I didn't have time to keep cooking it because it was already 7pm and I was hungry. It had a really nice crispy bark and was still really juicy all throughout the inside of the butt. My wife tasted a little piece as I was starting to pull it and she said that this was definitely the best purchase we have made for cooking in a long time.
Thanks to the gentleman on here that posted the long thread on tips to do for these smokers. I sprayed Pam on the grease tray, water pan and the racks and they were super easy to clean. That really helped.
Now I get to figure out what to try next!