Been smoking meat for a little over a year now but just discovered this forum.
Started with a cheapo Brinkman charcoal 'Smoke N Grill' thing, and I must say I have made some pretty damn fine brisket and pork butts on it.
Out here where it gets to be 110-115 degrees during the day in the summer, the last thing I want to do is spend a whole lot of time babysitting the charcoal trying to keep a consistent temp - so I figured I'd try an electric smoker.
Picked up an inexpensive Masterbuilt analog last night (the 2 rack model) and seasoned it. This weekend will be its maiden smoke - tomorrow I go shopping for meat. Hoping for a brisket but they can be hard to locate sometimes here in Tucson.
I also have a Charbroil propane grill. Meat is just better if fire and smoke are involved - so it sees a lot of use.