So how'd it come out? My wife is getting me a smoker for my bday as well and apparently there are three "tiers". My understanding is they are as follows:
1. Electric - advantage is that you can basically set it and forget it from a temperature standpoint, BUT doesn't impart as much smokiness to the meat.
2. Charcoal - more finicky from temperature, but once up to temp, fairly easy but definitely requires more hands on approach. However, imparts much more smoky flavour.
3. Wood - Extremely difficult to master, but by far the best taste / most smoky flavour. Very involved process.
I opted for charcoal one, 22" so that I can easily fit rack of ribs etc. Hasn't been delivered yet, and I won't be doing any smoking in the snow, so I won't be using mine till late spring at the earliest.