Smokin' Simply

I did a lot of research on these electric smokers before I made my move. I owned a charcoal smoker but the temperature variations and constant need to monitor the charcoal was too much like work. The electric smoker eliminated both of these problems.
However, if you want to smoke food during the winter months, you may encounter some challenges.
The first time I smoked we did ribs and chicken. We did not marinate but used a dry rub instead. Both chicken and ribs turned out excellent. The chicken was moist and full of the smoky flavor. The ribs were equally tasty.
The next item we tried was a pork shoulder. Again, we used a dry rub opposed to marinating. The outside temperature was in the low 40's and the cooking time was nearly doubled...a major setback when planning a meal.
We also tried boneless chicken breasts and pork chops. Because these items were small, it is difficult to get an accurate temp on the meat. Over-cooking is not a desirable result as even smoking meat can cause dryness and toughness. But undercooking is also not desirable. Therefore, I do not recommend smoking small, thin pieces of meat unless you're making jerky.
The best feature is the electric coil which does maintain a constant cooking temperature, providing the outdoor temperature is about 45 degrees. You simly pre-heat the smoker while you're preparing your meat and soaking your wood chunks. Once you place the meat in the smoker there is no need to check charcoal.
I would recommend installing a temperature gauge. This unit does not come with one. Another item that would be useful is a digital meat thermometer. Preferable the type with a heat proof cord which allows the heat probe to rest in the meat with the temperature indicator visible from the outside.
The biggest thing about smoking meat is acquiring the proper internal temperature. Because outdoor temperatures will dictate cooking time(s), you cannot reply on time alone.
There are many recipes available but they cannot be universally applied. Smoking with an electric smoker is not an exact science but by employing a few additional measures, such as the meat thermometer and keeping a log of the types and meats cooked, outdoor temps, etc., you can become more efficient as a smoker chef.