Had all kinds of set ups. Off set, propane fired, charcoal bullet
water, Webber kettle, and electric. Loaned out stuff and ended up
with only my electric.

This past summer I smoked only in the electric Smoke Hollow. Did ribs.
Beef, pork spares, and baby backs. Pork shoulder, loin, chickens,
chuck roasts.....and corn on the cob, among other things.

I'm not out to sell the Smoke Hollow. Plenty of better electric
smokers out there to be sure. But it is double walled and insolated.
The thermostat works well for a dial. Oh, and the price was right.

I fill the wood pan with wood chips (dry). Fill the water pan with
sand and cover with foil for easy clean up. But I learned that sand is
not needed as the thermostat does a good job and I don't seem to have
temp spikes. Guess I do it out of force of habit.

I do place a pan on the lowest rack to catch the drippings and I do
add a tad bit of water (1/2 inch) to keep the drippings from scorching
(but not to add moisture or act as any kind of a heat sink).

EZ-Q for sure. But the results are great and I do not have to tend a
fire any more.

The only time I would go back to an off set is if I had to do lots of
Q or to do a whole hog. No need to do either anymore.

I still make my own rubs and do all the prep.. I just don't have to
tend the fire and play the sand, water, foil, kryptonite, and what
ever game anymore.

Still low an slow......

Gene