I started with a Propane smoker , then wen to a charcoal smoker and I could not hold the temperature where I wanted it. I now use a Bradley electric digital smoker. I set the cook temp, I set the smoke time and the cook time and using a probe thermometer I know when the inside temp of the meat is correct to pull it out of the smoker. With the gas and charcoal I had to be by the smoker for the entire time and if it was windy it made it even harder. I love the electric, pretty much set it and forget it except for putting more wood in the smoke generator if it is a long smoke. This one.