Got one at Lowes last week. Had bought an Old Smokey electric a couple of years ago, never could get good results from it. Cooked very fast (which isn't the point, is it?), did nice juicy pork shoulders, but if I kept the temp down near 225, the chips would never ignite. If I got it hot enough to get the chips smoking, it would have everything cooked in an hour or less; it would be juicy, but not particularly tender.
So I got the Lowes gas smoker, and did a brisket the other day, made a lot of mistakes. Still edible (made for a decent sandwich at lunch today), but not the real deal.
Bought some spareribs yesterday, marinated them overnight, rubbed them this am, put them in the smoker around noon. Kept an eye on the thermometer, but also stuck an oven thermometer inside so I could check from time to time. The oven thermometer consistently read about 20 degrees cooler than the smoker's. Made sure to replenish the hickory chips regularly - I'd been under the impression you only needed to load them up once and that would be it, which was what led to the brisket failure. Did a 3-2-1, and it's out of the smoker now, keeping warm in the oven waiting for Mrs. BPSCG to get home.
Looks tasty. Took a couple of pictures, but the upload attachment widget won't let me upload a jpg over 90-some kb. Gotta figure out the qview thing, I guess.