How did I not realize this thread existed?
I just (last week) got a smoker. It's an electric smoker that might look familiar:
It has a window so you can check on your yummies without opening the door and losing heat. Also has a built in temp probe that reports to the remote control so you can monitor meat temp without opening.
I've had it a week and so far I've smoked wings twice, (latest was today), pork tenderloin, and baby back ribs. Some degree of success (the wings are great and the tenderloin was very moist) and a massive failure (way over cooked ribs..inedible to me, but my wife still likes them...course she wants her steak well-done...). I will not be deterred though; I will do ribs again... probably as soon as I can get to the store to buy some. Practice makes perfect.
I'm looking forward to hints/help.