Hello Mitch, Your question is like asking. " Which makes the best Hamburger? Gas, Charcoal, Broiler or Frying Pan? " If you know what you are doing they ALL make great Burgers.
I have owned a small Mecco Bullet Smoker, a New Braunfels Horizontal Offset and 2 MES 40's. I have made great meals in all of my smokers and as a Chef have used some tricks to make great tasting Faux-Q in a plain old Oven for several restaurants. Truly great Q is all about Heat, Smoke and Time. Some of the best known operations only add Salt and Pepper to the mix. Then there is stuff like Rubs, Injections, Brines and Sauces, all are just personal taste add-ons and depending on the meat add moisture and make your Q unique. Yes, there are subtle differences between the flavor of Q that is smoked with just Wood, Charcoal and Smoke Wood Chips or Chunks and Electric or Gassers with Chips or an AMNPS/AMNTS and Pellets...BUT...That will only be noticed by those that have tried meat from different smokers with the biggest difference being a very visual but extremely small flavor difference of a pink Smoke Ring which can only be had from Carbon Fuel based smokers. Electric Smokers just do not generate sufficient Nitrogen Gasses to cause the reaction in the outer 1/4" of red meats. Besides if it really matters a couple of hour soak in a 1 Tbs Cure #1 per gallon Water solution will even give the Pink Ring to the meat coming out of your MES. I have been smoking some 25 years feeding family, friends and customers and no one ever said, " Your BBQ was way better when you used the _____ smoker. " You made a great choice coming to our SMF Family. There are many experienced Pit Masters here willing to share their knowledge. Learn all you can about your MES. Where are the hot spots? What mods would benefit you? What is the best way, for you, to make smoke, chips or pellets? What is your fav Rub? Should you bother Spritzing/Mopping or just shut the door and let the smoker make the meat awesome. If you have lots of money to buy different styles of smokers, you will find some are better for this meat, others are better for that type of meat. But again, by studying and asking questions there is everything here to cook ANY meat to blow your mind perfection with the great smoker you have now...JJ