My 44 smoke hollow has been a gem. Converted to natural gas. After over 4 years of hundred or more briskets, butts, turkeys and ribs the elements are burnt out from rust and use. Am buying the new one from Sam's this week. Here's a couple of tips for the new users.
First, if you can convert to Nat Gas it's well worth it - so much less hassle.
Second (most important) purchase a real good thermometer that can replace the one mounted on the unit. Get one that can be calibrated in boiling water on the stove. Being able to accurately dial in your smoker temp is critical. Also purchase an electronic thermo for the meat.
Third, the way I have mounted my smoker on a concrete slab covered with slate tiles it looks good but I get rain water deflected back up underneath which will rust the burners. I plan to modify the cover so that it somehow extends all the way down.
Fourth, be sure to use a large catch pan under the meats when you smoke because the released liquids will also lead to internal rust. Plus, the liquids will vaporize and help moisturize the meats.
Fifth, my briskets are heavenly, at least that's what I've been told. My key is a good rub the night before on fresh tender trimmed briskets, then again before smoking. Even more important is the wood - I use a dry, or aged hardwood (oak, hickory, mesquite, apple, cherry, etc.). Sometimes I'll use a pre-cooked hardwood charcoal. Fresh woods are too moist inside and can contain tar and other chemicals. A dry wood will usually burn a bluish clear smoke. White smoke is sometimes bitter. This comment from years of smoking brisket....but I'm sure debatable.
Lastly, and I think so important. I smoke a 15lb trimmed brisket at 225-235deg for roughly 12-13 hours, fat side down to hold in moisture and when my electronic insert-able thermometer (the kind with a long extension wire) reaches 190-195deg I pull it out, wrap airtight in triple HD foil, then wrap in a beach towels and place in a covered plastic beer cooler for two hours. Why - it's takes 195deg plus ample time at that temp for the internal fat to render to liquid which in turn really tenderizes and seasons the otherwise tough brisket. After the 2 hour settle period your brisket will be so tender and tasty your friends will want to know the recipe.
If you are a relatively newcomer at brisket and butt smoking search all the opinions (and there many). I particularly like texasbbqrub.com. The guy really knows is stuff and has great rubs. He will also take your phone calls.