Just my 2 cents,
Speckfish, I've had one now for about 10 years, one of the best things I've bought. Don't get me wrong, I got 5 other pits (including the super heavy duty smoker/firebox) so I'm not your city boy O'Doul's type cooker. In short, it works great on brisket, pork butt, and esp. whole chickens. I'll take a couple fryers, cover them with lemon pepper and paprika and put them on the rack, above the water pan. I usually fill the water pan half full w/water, then add two cans beer along with chopped onions and a couple fresh sqeezed lemons thrown in. The key to using the elec. smoker is not "over smoking" the meat. I mostly use mesquite chips (about a cup full) and I do not soak them first. Put the chickens on and cook them them for 4 1/2 hours. Don't take of the lid till then and don't turn them either, you'll love the taste and will melt in your mouth. If you do a brisket, season it with rub, add some vinegar to the water with same mixture as chicken ingred. above, leave on the pit unattended for 6 hrs, then wrap it in foil the last 2, it will cut like butter. Good luck.