Having purchased and subsequently given away a Char Griller Trio due to the muss and fuss, I can identify with your tone.
I've rambled on below, but the 3 things you can focus on, essentially, are cabinet size, chip tray and refilling of chips/water.
Here's the reality; Every smoker under $1k is a cheap sheet metal cabinet. If you look into electric, you'll find some double-walled stuff, if you stick with propane you'll find only the Smoke Hollow Deluxe (which I had considered buying). Bottom line, among propane models, they're all just as susceptible to heat loss and corrosion as one another. (save the Deluxe, which conceivably ~should~ be a bit more efficient)
Among all the single-walled or lone double-walled propane smokers, which are reported to not leak smoke?
None.
What is the biggest mod you see reported? Sealing the unit to confine the smoke to escaping only through a single vent. What purpose does this serve? Not sure, really. You're applying heat and air to a cabinet.... there's positive air pressure that is going to escape wherever it can. If you choke it down to the top vent only, it'll try coming out the bottom vent. What's next? Close the bottom vents, too. Personally, I'm content to let it go. Electrics contain/control the air flow better. Propane does what it does.
What's the next biggest mod? Wood trays. Now,
this is something you can avoid up front. There are models that provide a sufficient chip tray so as to not ignite them.
Another variable that's often mentioned but rarely emphasized is; how do you get water or wood in the unit during the smoke? Some cabinets are single-door, some are double-door. If you look carefully (critically) you'll see where the manufacturers are trying to draw people in with drawers and doors, but you'll also find that virtually all of them have complaints about filling/re-filling.
The other thing you're looking for is size. You want to cook ribs, make sure it's wide enough. Butts can be done in virtually every unit out there, even those no bigger than a breadbox. Among those wide enough for ribs, there can be some seriously over-sized units. Go to Basspro, Gander Mountain and Wally World to touch and feel a few. You may not want a refrigerator sized cabinet in your garage or out on your deck.
I've recently purchased a Smoke Vault 24 and have to say it's a pretty decent little unit. Just did a couple butts yesterday on the back deck @ 23 degrees outside. Set the dial to Medium, refilled the water twice and the chip tray about 4 times.... 8 hours later, we're eating. Made 3 slabs of ribs a couple weeks ago and had room for 3 more slabs. It was about as automatic as could be. (Real nice coming from charcoal smoking, especially on the garbage trio). I'm not going to be a fan-boy over this unit, though. It's a cheap cabinet like all the others. Has a great size, though. You may want to narrow your search to its dimensions. Water can be poured in the pan easily. An alternate chip tray is not required. To add chips, I grab the chip tray with tongs, pull it out a bit, throw some chips in, push the tray back in, close the door. Not bad, not a struggle. Does
Camp Chef have the only good chip tray? I wouldn't think so. Are some easier to load? Maybe. Are some worse? Sounds like it from the reviews.
