Thanks for Smoking' hot advice

This site has provided invaluable help for my intro to, literally, cooking with gas. My dad's smoked turkeys hooked me on the concept of smoked meats (he made his own smoker from a 55-gallon drum). I've been using cylindrical, charcoal smokers since about '91, but with the rust out of my latest I had to find a suitable replacement big enough for my favorite day and meal, the Thanksgiving turkey, with a side of sausages. For best effect I've gone with a Masterbuilt Cookmaster, single door. At the price, and with results so far, I find this to be a great unit. From advice found here I immediately went with the cast-iron chip pan, and use well-soaked hickory chunks split to about the depth of the pan so lid sits on top. Quickly got to TBS and steady temp of 240. Learned of remote thermometers from you all, and although I'm sure you're right about the superiority of Maverick brand, the Charbroil model was in front of my face next to the cast iron pan. I don't see myself going back to charcoal because this startup is so much faster, and I see the cost as equivalent to charcoal, once you've got a tank or two. Thanks for all the help, and now I'm looking for recipes since, because of convenience of use charcoal can't touch, I see us smoking a lot more meat and other things.