My El Cheapo Brinkman Gourmet has bit the dust. It lasted longer than I
expected given the dampness here.

I started looking for another smoker, perhaps a more "upscale" one and
saw a Brinkman very similar to mine that is electric.

My first thought was that an electric smoker would be proficient at
keeping the temperature the same without having to check it and refuel,
etc., but how does the food get smoked in an electric smoker?

Do you use little packets of foil with wood chunks in them like I do on
the charcoal smoker and on the hot side of the big gas grill?

What are the thoughts here regarding electric smokers?

TIA
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.