My upgrading decision was made easy when my little masterbuilt decided to catch completely on fire! Which I didn't mind too much since it meant that I now had to get a larger smoker.
I ended up going with a smoke hollow propane pro series. It almost quadrupled my cooking space, had adjustable rack heights, and can stabelize as low as 200 and get up to 450-500 when you want to finish off a whole chicken with crisper skin.
I've only had it a short time and have done chicken, ribs, and a few shoulders. They all turned out well, but there are some kinks to work out with temp fluctuation and stuff like that.
My favorite meats to smoke are shoulders, spare ribs, and whole chickens, but I've done everything else as well.
My wood of choice is Pecan.