I'm from Upstate New York around Binghamton NY, I utilize an MasterBuilt electric smoker for the past year. I got tired of getting up in the middle of the night to make sure my temp did not fall below what I needed it to be. I also have a Weber grill that I use at times to make a pork loin but I find it comes out better in the smoker. I have been cooking, grilling smoking for over 30 years. Seasoning well its had for me to say because I make mine up as I go.
I've tried normal seasoning but its not me. Sometimes I want zest or zing goes according to my mood. Wood chips I use cherry and every other kind out there. I normally soak mine over night or at time two days then place them inside of a zip lock bag and freeze them for when ever I want to use them. I take them out about 15 minutes before time needed and place them in the smoker.
Currently, put a pork shoulder 9Lb's in the smoker last night at midnight. Just checked the temp at 12:15 and its 180. Trying to get it up to 185 but it looks like it has stalled and need to wait for the stall period to end (normally about 45 min-1 hr give or take). Hopefully it gets done by 2 so I can finally have something to eat.